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Easy Creamy Chicken Pot Pie with Flaky Puff Pastry Crust

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This creamy chicken pot pie with a flaky puff pastry crust is the ultimate comfort food. Made with simple ingredients and ready in about 45 minutes, it’s a crowd-pleaser that turns any night into a special occasion.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • ½ cup frozen corn kernels (optional)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the center position.
  2. Prepare your vegetables: dice the onion, carrots, and celery into roughly equal-sized pieces (about ¼-inch dice). Mince the garlic and set aside.
  3. Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until softened but not browned.
  4. Add the minced garlic and cook for another minute until fragrant, stirring constantly.
  5. Sprinkle the flour over the cooked vegetables. Stir constantly for 1-2 minutes to cook the raw flour taste out.
  6. Slowly pour in the chicken broth while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 2-3 minutes.
  7. Add the milk or half-and-half and continue whisking. Cook until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
  8. Stir in the shredded chicken, frozen peas, and frozen corn (if using). Add the dried thyme, rosemary, and a generous pinch of salt and pepper. Let simmer for 2-3 minutes. Taste and adjust seasoning.
  9. Remove from heat and stir in the fresh parsley.
  10. Transfer the filling to a 9-inch pie dish or a 2-quart baking dish, spreading into an even layer. Leave about ½ inch of space at the top.
  11. On a lightly floured surface, gently roll out the thawed puff pastry sheet to fit your dish with about 1 inch of overhang on all sides.
  12. Place the pastry over the filling. Tuck the edges down around the inside of the dish, pressing gently against the filling.
  13. Brush the top of the pastry with the egg wash using gentle, even strokes.
  14. Score the pastry with a sharp knife, making 3-4 small slits in the center to allow steam to escape. Sprinkle with flaky sea salt if using.
  15. Place the dish on a baking sheet and bake for 25-30 minutes, until the pastry is puffed up and deep golden brown and the filling is bubbling through the slits.
  16. Let it rest for 10-15 minutes before serving.

Notes

Let the pot pie rest for 10-15 minutes after baking to allow the filling to set. For a vegetarian version, swap the chicken for mushrooms and chickpeas and use vegetable broth. For a gluten-free version, use a gluten-free flour blend and a gluten-free pastry or biscuit topping. For dairy-free, use olive oil and unsweetened oat milk.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, puff pastry pot pie, easy chicken pot pie, comfort food, chicken dinner

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