I first made this creamy chicken pot pie on a rainy Sunday when I wanted something cozy but not fussy. The filling is rich and silky, studded with tender chicken, sweet peas, and soft potatoes, all tucked under a flaky puff pastry top. If you enjoy comforting one-dish meals, you might also like exploring my chicken dishes collection for more family-friendly ideas.
What makes this recipe special
This pot pie balances speed with comfort: the sauce comes together quickly with a simple roux (butter + flour), and using pre-made puff pastry gives you bakery-style flakiness without the work. It’s perfect for weeknights, potlucks, or when you want something child-friendly that still feels a little festive. The combo of thyme and garlic powder keeps the flavor homey without overpowering the vegetables.
“This recipe gave me the flaky crust and creamy filling I remember from childhood—simple, reliable, and everyone asked for seconds.” — a satisfied home cook
The cooking process explained
Overview: sauté aromatics, cook vegetables until just tender, make a roux with butter and flour, whisk in chicken broth and cream to form a glossy sauce, fold in diced cooked chicken and peas, spoon into individual pie dishes, top with puff pastry, egg wash, and bake until golden. The whole process is straightforward and takes about 45–60 minutes from start to finish, depending on how much prep you do in advance.
What you’ll need
- 1 lb chicken breast, cooked and diced (rotisserie or poached works great)
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme (dried or 1 tbsp fresh)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 sheets puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
Substitution notes: use turkey or leftover roast chicken in place of chicken breast; swap heavy cream for whole milk + 2 tbsp melted butter if you need a lighter option; frozen mixed vegetables work fine—add them directly near the end of simmering. For gluten-free: use a gluten-free flour blend for the roux and a store-bought gluten-free pastry.
For more ideas that pair well with this type of comfort food, you can browse our best chicken recipes.
Step-by-step instructions
- Preheat oven to 400°F (200°C). Lightly grease individual pie dishes or one 9-inch pie dish.
- Melt butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes.
- Add diced carrots and potatoes. Cook, stirring occasionally, until vegetables are just tender—about 8–10 minutes. If pieces are small, check at 6 minutes.
- Sprinkle the flour over the vegetables and stir for 1 minute to cook the raw flour taste (this makes the roux).
- Slowly whisk in the chicken broth, then add the heavy cream. Bring to a gentle simmer and cook, stirring, until the sauce thickens, 3–5 minutes.
- Stir in the cooked diced chicken, peas, thyme, garlic powder, and salt and pepper to taste. Simmer 1–2 minutes more so everything is heated through and the peas are tender. The filling should coat the back of a spoon—if it’s too thin, simmer a touch longer; if too thick, add a splash of broth.
- Roll out puff pastry on a lightly floured surface if needed. Cut circles to fit your pie dishes (or a single top large enough for a 9-inch dish).
- Spoon the filling into your prepared dishes. Lay the pastry over each, crimping the edges to seal and cut a few slits for steam to escape.
- Brush the pastry with beaten egg for a glossy, golden finish.
- Bake 25–30 minutes until the pastry is puffed and deep golden. Let pies cool for 5–10 minutes before serving so the filling sets.
Best ways to enjoy it
Serve individual pot pies on a trivet or with a simple side salad (mixed greens with a lemon vinaigrette cuts through the richness). For heartier meals, add roasted Brussels sprouts or garlic green beans. A light, unoaked Chardonnay or a crisp pale ale pairs nicely if you want a drink. For kid-friendly plating, offer applesauce or steamed broccoli on the side.
Storage and reheating tips
- Refrigerate: Cool to room temperature, cover tightly, and refrigerate within two hours. Eat within 3–4 days.
- Reheat: Warm individual pies in a 350°F (175°C) oven for 12–15 minutes (cover loosely if edges brown too quickly) or microwave for 2–3 minutes, then crisp in a toaster oven for best texture.
- Freeze: Freeze filling and pastry separately for best quality. Filling freezes well for up to 3 months in airtight containers. To freeze assembled unbaked pies, wrap tightly and freeze up to 2 months—bake from frozen, adding about 10–15 minutes to the bake time and covering the edges if they brown too fast.
- Food safety: Always reheat to at least 165°F (74°C) before serving. Discard any leftovers left out longer than two hours.
Pro chef tips
- Chill the pastry: Keep puff pastry cold until just before baking to maximize lift and flakiness. If it gets warm, pop it back in the fridge for 10 minutes.
- Avoid a soggy bottom: Drain very wet vegetables or pat potatoes dry. Pre-cooking vegetables until just tender removes excess moisture.
- Smooth sauce: Whisk thoroughly when adding broth to the roux to prevent lumps. If lumps form, strain or blitz briefly with an immersion blender.
- Flavor boost: Sauté a tablespoon of finely chopped celery with the onion, or add a splash of dry white wine when deglazing for depth. Finish with a squeeze of lemon or a sprinkle of fresh parsley to brighten the dish.
- Make-ahead shortcut: Use shredded rotisserie chicken to save time.
Creative twists
- Mushroom and thyme: Add sautéed mushrooms for an earthy version.
- Cheesy pot pie: Stir in 1/2 cup shredded sharp cheddar to the filling for a richer profile.
- Gluten-free: Use a gluten-free roux and pre-made gluten-free pastry or a savory biscuit topping.
- Lighter version: Replace heavy cream with whole milk combined with 1 tbsp cornstarch to thicken, or use Greek yogurt stirred in off-heat for tang and creaminess.
- Mini hand pies: Use small rounds of pastry to create portable pot pie pockets—bake slightly longer at lower temperature to ensure thorough heating.
FAQ – Your questions answered
Q: How long does this take from start to finish?
A: About 45–60 minutes. Prep (chopping, cooking veggies) is ~20–30 minutes, then bake 25–30 minutes.
Q: Can I use leftover or rotisserie chicken?
A: Absolutely—leftover cooked chicken is ideal. Dice or shred it and add near the end so it warms through without drying out.
Q: What if I don’t have heavy cream?
A: Use whole milk with 2 tablespoons melted butter, or make a slurry (1 tbsp cornstarch + 2 tbsp cold milk) to thicken. The texture will be slightly lighter.
Q: Can I assemble these ahead of time?
A: Yes. Assemble and refrigerate up to 24 hours before baking. For longer storage, freeze assembled unbaked pies up to 2 months.
Q: Are frozen vegetables okay?
A: Yes—add frozen peas directly. If using other frozen veggies, thaw and drain excess water before adding to prevent a watery filling.
Q: How do I prevent the pastry from burning before the filling is hot?
A: If edges brown too quickly, cover them with foil or a pie shield. Baking at 400°F gives good lift and color without overcooking if you watch the last 5 minutes.
Q: Can I make this dairy-free?
A: Use dairy-free butter and a non-dairy cream (like full-fat coconut cream) or a thickened plant milk. Choose a dairy-free puff pastry.
Final thoughts
This creamy chicken pot pie is a dependable, comforting dish that’s easy to adapt and forgiving for cooks of any level—give it a try, and leave a comment with your favorite twist.
Creamy Chicken Pot Pie
Ingredients
Method
- Preheat oven to 400°F (200°C). Lightly grease individual pie dishes or one 9-inch pie dish.
- Melt butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes.
- Add diced carrots and potatoes. Cook, stirring occasionally, until vegetables are just tender—about 8–10 minutes.
- Sprinkle the flour over the vegetables and stir for 1 minute to cook the raw flour taste.
- Slowly whisk in the chicken broth, then add the heavy cream. Bring to a gentle simmer and cook, stirring, until the sauce thickens, 3–5 minutes.
- Stir in the cooked diced chicken, peas, thyme, garlic powder, and salt and pepper to taste. Simmer 1–2 minutes more so everything is heated through.
- Roll out puff pastry on a lightly floured surface if needed. Cut circles to fit your pie dishes.
- Spoon the filling into your prepared dishes. Lay the pastry over each, crimping the edges to seal and cut a few slits for steam to escape.
- Brush the pastry with beaten egg for a glossy finish.
- Bake for 25–30 minutes until the pastry is puffed and deep golden. Let cool for 5–10 minutes before serving.