Creamy Chicken Pot Pie

Indulge in the ultimate comfort food with this Creamy Chicken Pot Pie, a hearty classic elevated with rich, homemade flavor. Tender, shredded chicken breasts are simmered in a velvety sauce made with butter, heavy cream, and savory chicken broth, then combined with vibrant vegetables like carrots, celery, and peas. Topped with a perfectly flaky, golden puff pastry crust, this dish is baked to warm, bubbling perfection. Perfect for busy weeknights or cozy family dinners, this recipe has a balance of creamy, savory goodness and satisfying crunch in every bite. Ready in just an hour, this pot pie is easy to make yet impressively delicious—a guaranteed crowd-pleaser!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, diced
• 2 medium Carrots, diced
• 2 units Celery stalks, diced
• 1 cup Frozen green peas
• 2 cloves Garlic cloves, minced
• 0.33 cup All-purpose flour
• 2 cups Chicken broth
• 0.5 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Dried thyme
• 1 sheet Puff pastry sheet, thawed
• 1 unit Egg, beaten (for egg wash)
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the chicken breasts with a pinch of salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked, about 6-8 minutes per side. Remove from skillet and set aside to cool, then shred into bite-sized pieces.

Step 3

In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to create a roux.

Step 6

Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook until thickened, about 4-5 minutes.

Step 7

Stir in the heavy cream, shredded chicken, peas, thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well and remove from heat.

Step 8

Transfer the filling into a 9-inch pie dish. Roll out the thawed puff pastry sheet and place it over the dish, trimming any excess edges. Press the edges to seal, and cut a few small slits on top to allow steam to escape.

Step 9

Brush the puff pastry with the beaten egg to ensure a golden, glossy finish.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.

Step 11

Remove from the oven and allow the pot pie to cool for 5-10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1660.4g)

Amount per serving	% Daily Value*
Calories	2285.0

Total Fat 139.6g	0%
Saturated Fat 64.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 725.8mg	0%
Sodium 4247.2mg	0%
Total Carbohydrate 107.1g	0%
Dietary Fiber 17.9g	0%
Total Sugars 23.4g
Protein 140.4g	0%

Vitamin D 44.5IU	0%
Calcium 289.6mg	0%
Iron 12.2mg	0%
Potassium 2713.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 25.0%

Carbs: 19.1%