My classic chicken pot pie that will be the coziest thing you make all fall!
There are few things cozier than a classic chicken pot pie, especially when it’s tucked underneath a golden, buttery layer of flaky puff pastry. This version has everything I want in a pot pie: tender chicken, carrots, peas, and plenty of savory herbs all folded into a rich, creamy gravy. It’s hearty and nostalgic without feeling overly heavy, and using puff pastry gives you that gorgeous, crisp crust without having to make pie dough from scratch.
This is one of those dinners that feels extra comforting coming out of the oven, but is still simple enough for a weeknight. The filling comes together in one pan, then gets topped with store-bought puff pastry and baked until deeply golden and bubbling around the edges. Crack through that flaky pastry and scoop it up with the creamy chicken filling underneath, it’s classic comfort food at its best and exactly the kind of dinner I want once the weather starts to cool down.
Here are the Ingredients for this Classic Chicken Pot Pie:
Produce - Carrots, Celery, Sweet Onion, Potatoes, Peas, Fresh Thyme
Seasonings - Salt, Pepper, Celery Salt, Garlic Powder, Onion Powder, Dried Thyme, Chicken Bouillon
Pantry - Puff Pastry, Flour, Chicken Broth
Protein - Shredded Chicken
Dairy - Butter, Cream or Half & Half, Milk, Egg
Finishing - Flaky Sea Salt
Classic Chicken Pot Pie
A cozy, creamy homemade chicken pot pie loaded with tender chicken, hearty vegetables, and a rich, herby gravy, all tucked underneath a golden, buttery puff pastry crust!
Ingredients
- 1 stick of butter
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 sweet onion, diced
- 1 cup potatoes, peeled and diced small
- 3 cups shredded chicken
- 1/2 cup flour
- 3/4 - 1 cup cream or half & half
- 3/4 -1 cup milk
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp celery salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp thyme
- 2 tsp chicken bouillon
- 2 cups frozen peas
- 1 package puff pastry, thawed but still cold
- 1 egg + dash of water (for egg wash)
Instructions
- Preheat oven to 425°F. Thaw the puff pastry according to package instructions, keeping it cold until ready to use.
- In a large 3.3-quart oven-safe braiser, skillet or heavy-bottomed pot, melt the butter over medium heat. Add the diced sweet onion, carrots, celery, and potatoes. Cook for about 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the kosher salt, black pepper, celery salt, garlic powder, onion powder, dried thyme, and chicken bouillon. Continue cooking for another 1–2 minutes until fragrant.
- Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in the heavy cream first, stirring continuously until incorporated into the flour and vegetables. Next, gradually add the whole milk, continuing to stir until the mixture is thick and creamy.
- Gradually pour in the chicken stock, about ½ cup at a time, stirring well between additions. Bring to a gentle simmer and cook for 5–8 minutes, stirring frequently, until the sauce is smooth, creamy, and slightly thickened. The mixture should have a rich, gravy-like consistency but still be loose enough to coat the chicken and vegetables.
- Stir in the shredded chicken, frozen peas, and fresh thyme. Continue cooking for another 3–5 minutes, until everything is heated through and the potatoes are fork-tender. Taste and adjust salt and pepper as needed. The filling should be thick, creamy, and packed with chicken and vegetables. If it becomes too thick, add an extra splash of chicken stock.
- On a lightly floured surface, gently roll out the thawed puff pastry. Cut into roughly 3-inch squares or rectangles. Arrange the pieces over the filling, slightly overlapping them to create a rustic, layered crust. Leave a few small gaps between the pieces to allow steam to escape.
- In a small bowl, whisk together the egg and water. Brush the puff pastry generously with the egg wash and sprinkle with flaky sea salt and fresh thyme, if desired.
- Place the skillet on a baking sheet to catch any bubbling filling. Or transfer filling to a baking dish or divided into 2 standard 9" pie tins. Bake at 425°F for 25–30 minutes, or until the puff pastry is puffed, deeply golden brown, and the filling is bubbling around the edges. If the pastry begins browning too quickly, loosely cover with foil.
- Remove from the oven and let rest for 10–15 minutes before serving. This allows the creamy filling to set slightly. Spoon into bowls or onto plates, making sure everyone gets plenty of that golden, flaky puff pastry!
Notes
The filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. When ready to serve, transfer the filling to a baking dish, top with cold puff pastry, brush with egg wash, and bake. If baking directly from the refrigerator, allow extra time for the filling to heat through completely. Cover the pastry loosely with foil if it browns before the center is hot.
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