This creamy chicken pot pie is filled with tender chicken, vegetables and peas in a rich and flavorful sauce, all topped with golden, flaky puff pastry. It’s the ultimate comfort food, filling and surprisingly easy to prepare, making it a perfect meal for a cozy dinner.
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What is chicken pot pie?
Chicken pot pie is a classic American comfort food made with a creamy chicken and vegetable filling topped with pastry. The filling is usually made with chicken, vegetables and a thick, creamy sauce, while the pastry becomes golden and crisp as it bakes.
This chicken pot pie is a great way to use leftover cooked chicken or rotisserie chicken. So, for this version, I use cooked chicken, carrots, celery, onion and peas in a creamy sauce made with chicken stock and heavy cream. Instead of making a traditional pie crust, I use puff pastry on top, which makes the preparation a little easier and gives the pie a deliciously flaky topping.
Which ingredients to use
- Chicken: I use cooked chicken, shredded into bite-sized pieces. Rotisserie chicken works really well for this recipe, but you can also use leftover roast chicken or cooked chicken breast.
- Puff pastry: Puff pastry makes a light, flaky and golden topping. If using frozen puff pastry, let it thaw slowly before using.
- Vegetables: I use carrots, celery and peas for a flavorful and slightly sweet vegetable filling. Fresh or frozen peas both work well.
- Onion and Garlic: Onion and garlic form the flavorful base of the filling and add plenty of flavor to the creamy sauce.
- Butter: Butter is used to sauté the vegetables and forms the base of the roux that thickens the sauce.
- Flour: Use all-purpose flour to thicken the sauce.
- Chicken stock: Chicken stock forms the base of the sauce
- Cream: Preferably use heavy cream for a rich sauce. You can substitute it with cooking cream or single cream for a lighter sauce, although the filling may be slightly less rich.
- Seasoning: I use thyme (fresh or dried), fresh parsley, salt and black pepper to season the filling.
- Egg: Brushing the puff pastry with beaten egg is optional, but it gives the pastry a beautiful golden color when baked.
How to make chicken pot pie
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
The filling is made on the stovetop before being topped with puff pastry and baked until golden and crisp. Here are a few things to keep in mind while preparing it.
- Start with evenly chopped vegetables: Cut the carrots, celery and onion into similar-sized pieces so they cook evenly. Sauté them slowly in butter until they start to soften before adding the garlic. This gives the vegetables time to develop more flavor.
- Cook the flour before adding the liquid: Sprinkling the flour over the vegetables creates the base of the roux. Let it cook for a minute or two while stirring. This helps remove the raw flour taste and makes it easier to create a smooth sauce.
- Add the stock gradually: Pour in the chicken stock a little at a time while stirring continuously. This is the easiest way to avoid lumps and gives you better control over the consistency of the sauce. Once the cream is added, the sauce should be thick enough to coat the back of a spoon.
- Don’t skip the simmering time: Once the chicken, peas and herbs are added, let the filling simmer gently for a few minutes. This allows the flavors to come together and gives the sauce a chance to thicken a little more.
- Let the filling cool slightly before adding the pastry: The filling will be very hot straight from the pan. Let it cool for a few minutes after transferring it to the baking dish. This also makes it easier to handle the puff pastry.
- Get the puff pastry nice and crisp: Make sure the pastry covers the filling completely and fold the edges over the rim of the dish for a thicker crust around the edges. Press them down with a fork to seal the pastry. Brushing it with beaten egg is optional, but gives it a deeper golden color.
Serving suggestions
Serve this creamy chicken pot pie warm, straight from the oven. It makes a satisfying meal on its own, but you can also serve it with some of the following side dishes for a complete dinner:
- Sautéed green beans with garlic
- Roasted Brussels sprouts
- Balsamic roasted beets
- Mashed sweet potatoes
- Chestnut mashed potatoes
- Italian green beans with garlic and onion
Can you make chicken pot pie ahead of time?
Yes, the filling can be prepared up to 1 day in advance and stored covered in the refrigerator. It can actually taste even better the next day, as the flavors have more time to develop. When you’re ready to bake the pie, transfer the filling to a baking dish, add fresh puff pastry and bake as directed. This gives you the best chance of getting a crisp, flaky pastry topping.
How to store this pie
Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat it in the oven or air fryer to help keep the puff pastry crisp. You can also reheat individual portions in the microwave, although the pastry will be softer.
More comfort food recipes to try
- Normandy pork chops with apple and cider
- Creamy pumpkin stew with spinach
- French tartiflette or potato casserole
- Classic cottage pie
Creamy Chicken Pot Pie
Ingredients
- 2 tablespoons butter
- 1 medium onion finely diced
- 2 medium carrots finely diced
- 2 celery ribs finely diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flower
- 1½ cups chicken stock
- ½ cup heavy cream
- 2½ cups cooked chicken shredded
- 1½ cups peas
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley chopped
- salt and black pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten for brushing the pastry (optional)
Instructions
- Prepare the puff pastry: Remove the puff pastry from the freezer to slowly thaw.
- Sauté the vegetables: Melt the butter in a large skillet over medium heat. Add the onion, carrots and celery and sauté for 5 minutes until the vegetables start to soften. Add the garlic and cook for another 1-2 minutes.
- Add the flour: Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes, stirring constantly.
- Make the sauce: Gradually pour in the chicken stock, stirring continuously to prevent lumps. Add the cream and stir until the sauce thickens.
- Finish the sauce: Stir in the cooked chicken and peas. Add the thyme and parsley, then season with salt and black pepper to taste. Let everything simmer gently for a few minutes.
- Transfer to a baking dish: Pour the chicken filling into an ovenproof baking dish and spread it out evenly.
- Top with puff pastry: Place the puff pastry over the baking dish, covering the chicken filling completely. Fold the edges of the pastry over the rim of the dish to create a thicker, double layer of pastry around the edges. Press the folded edges down with a fork to seal and create a pattern. Brush with beaten egg if desired.
- Bake: Bake in a preheated oven at 400°F (200℃) for about 20–25 minutes, or until the puff pastry is golden brown and crisp.
Notes
- Chicken: Cooked leftover chicken or rotisserie chicken works well in this recipe.
- Puff pastry: For the best texture, add the puff pastry just before baking rather than assembling the pie too far in advance.
- Egg wash: Brushing the pastry with beaten egg is optional, but gives it a deeper golden color.
- Make ahead: The filling can be prepared up to 1 day ahead and stored in the refrigerator. It often tastes even better the next day as the flavors develop.
