Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ cups cooked shredded chicken; 1 cup sliced carrots; ¾ cup green peas; ½ cup chopped onion; ¼ cup unsalted butter; ¼ cup all-purpose flour; 1 ½ cups chicken broth; ½ cup milk or cream; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

Golden, flaky, buttery crust meets a rich and creamy filling loaded with tender chicken, peas, carrots, and just the right amount of seasoning. Chicken Pot Pie is the definition of classic comfort food that fills your kitchen with warm, nostalgic aromas and feeds the soul as much as it feeds the body.

Whether it’s a chilly evening or you’re just craving something cozy and satisfying, this pot pie wraps up everything you love about home cooking into a single dish. It’s simple enough for a weeknight and impressive enough to serve guests.

Why You’ll Love This Chicken Pot Pie

From its golden puff pastry crown to the savory chicken-vegetable filling, every bite of this Chicken Pot Pie hits a perfect balance between creamy and crispy. It’s easy to prep ahead, freezer-friendly, and endlessly adaptable with your favorite veggies or protein swaps. Plus, it delivers that just-made-from-scratch satisfaction without taking all day in the kitchen.

What Kind of Puff Pastry Should I Use?

Look for frozen puff pastry sheets in your grocery’s freezer aisle—usually near the desserts or pie crusts. Pepperidge Farm is a classic go-to, but any all-butter puff pastry will give you a flakier, richer finish. Let it thaw in the fridge overnight or on the counter for about 30 minutes until pliable but still cool. Avoid overworking the dough so it bakes up beautifully crisp.

Ingredients for the Chicken Pot Pie

Each ingredient plays a key role in making this dish the ultimate cozy meal:

Chicken: Use cooked, shredded chicken breast or thigh for tender bites that soak up the creamy filling.
Carrots: Sliced or diced, they bring subtle sweetness and color.
Peas: Classic in any pot pie, peas add bright pops of flavor and texture.
Onion: A savory base that deepens the flavor of your creamy filling.
Butter: Essential for sautéing and creating a rich roux for the sauce.
Flour: Helps thicken the filling to a luscious, spoonable consistency.
Chicken broth: Adds moisture and depth to the creamy sauce.
Milk or cream: For that dreamy, silky finish in every bite.
Salt, pepper, and thyme: Keep the seasoning simple but balanced.
Puff pastry: The golden crown of the dish; crisp and buttery on top.
Egg wash: For that glossy, golden-brown finish on the pastry.

How To Make the Chicken Pot Pie

Step 1: Prepare the Filling

In a large skillet, melt butter and sauté chopped onions and carrots until just tender. Stir in the flour and cook for a minute to create a roux.

Step 2: Add Liquid Ingredients

Gradually whisk in the chicken broth followed by milk or cream. Simmer until thickened and velvety.

Step 3: Mix in the Chicken and Veggies

Stir in the shredded chicken and peas. Add salt, pepper, and thyme. Remove from heat and let the filling cool slightly.

Step 4: Assemble

Spoon the filling into ramekins or a baking dish. Lay puff pastry on top, trimming the edges. Cut small slits for steam to escape.

Step 5: Bake

Brush the pastry with egg wash and bake at 400°F for 25–30 minutes, or until the crust is golden and puffed.

How to Serve and Store Chicken Pot Pie

This recipe yields about 4 individual pot pies or one 9-inch pie that serves 4–6 people generously. Serve hot from the oven with a simple side salad or roasted green beans.

To store leftovers, cover tightly and refrigerate for up to 4 days. To reheat, bake in a 350°F oven until warmed through, keeping the crust crisp. You can also freeze unbaked pies and cook straight from frozen by adding 10–15 minutes to the baking time.

What to Serve With Chicken Pot Pie?

Buttered Green Beans

Their crisp texture and subtle flavor balance out the creamy richness of the pie.

Apple Walnut Salad

The freshness and crunch contrast perfectly with the warm filling.

Garlic Mashed Potatoes

Doubling down on comfort never hurt anyone.

Roasted Brussels Sprouts

A roasted veggie side with charred edges offers earthy depth.

Cranberry Sauce

Tart and sweet, it brings brightness that cuts through the richness.

Fresh Bread or Dinner Rolls

Perfect for scooping up every last bite of the filling.

Glazed Carrots

A sweet and tender side that echoes the flavors in the pie.

Frequently Asked Questions

Can I Make Chicken Pot Pie Ahead of Time?

Absolutely. Prepare the filling and store it in the fridge for up to 2 days. When you’re ready, assemble with puff pastry and bake. You can also freeze the whole pie unbaked for up to 3 months.

Can I Use a Different Type of Crust?

Yes! While puff pastry is flaky and elegant, a homemade or store-bought pie crust works great too. For a rustic touch, try biscuit dough over the top.

Is It Possible to Make This Recipe Dairy-Free?

You can swap butter for olive oil and use dairy-free milk like oat or almond. The texture may vary slightly, but the result will still be delicious and creamy.

Want More Comforting Dinner Ideas?

If you love this Chicken Pot Pie, you’ll enjoy these comforting meals too:

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📌 Save this Chicken Pot Pie recipe to your Pinterest comfort food board so it’s always easy to find!
And if you give it a try, drop a comment below. Did you add mushrooms or use leftover turkey instead? I love hearing how you make it your own. Have questions? Don’t be shy—let’s make dinner amazing together.

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