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!
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
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.
In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to create a roux.
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.
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.
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.
Brush the puff pastry with the beaten egg to ensure a golden, glossy finish.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
Remove from the oven and allow the pot pie to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 477 mg | 10% | |
*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.
