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Comforting Chicken Pot Pie

A warm, savory, and creamy chicken pot pie with a golden puff pastry crust. Perfect for cozy dinners and easy to make with leftover chicken.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 tablespoons butter
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 medium carrots sliced
  • 1 cup frozen peas
  • 1 cup chopped cooked chicken leftovers or rotisserie work great
  • 2 tablespoons all purpose flour
  • 1 1/4 cups chicken broth
  • 1/2 cup milk or heavy cream
  • Salt and black pepper to taste
  • Fresh thyme or parsley optional
  • 1 sheet of puff pastry thawed
  • 1 egg for egg wash

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a large skillet, melt the butter over medium heat. Add onions, carrots, and garlic. Cook for about 5 minutes until vegetables are softened.
  3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to eliminate raw flour taste.
  4. Slowly pour in the chicken broth and milk while stirring continuously. Cook until the sauce thickens.
  5. Add cooked chicken and frozen peas. Season with salt, pepper, and herbs if using. Let it simmer for a few minutes until thick and creamy.
  6. Pour the filling into a pie dish. Cover with the thawed puff pastry. Trim and press down the edges. Cut slits in the top for steam to escape.
  7. Brush the top of the pastry with egg wash.
  8. Bake for 25 to 30 minutes until the crust is puffed and golden.
  9. Let rest for at least 5 minutes before serving.

Notes

You can make the filling ahead of time and refrigerate it for up to a day. For variations, try using turkey instead of chicken or add mushrooms, sweet potatoes, or cheddar cheese to the filling.