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Creamy Chicken Pot Pie

There’s something undeniably satisfying about a homemade chicken pot pie. This Creamy Chicken Pot Pie recipe is the ultimate comfort food—rich, hearty, and perfectly balanced in flavor. With tender chunks of chicken, a creamy sauce, and a medley of vegetables, all wrapped in a flaky puff pastry crust, it’s no wonder this dish is a favorite for cozy nights and family gatherings. Whether you’re seeking a warm, filling meal on a chilly evening or looking for something to impress at your next dinner party, this chicken pot pie is sure to hit the spot.

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Creamy Chicken Pot Pie

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🥧✨ Cozy up with a classic comfort dish: Creamy Chicken Pot Pie! 🍗🥕 A flaky, buttery crust filled with tender chicken, creamy sauce, and a medley of veggies. This hearty, comforting dish is perfect for family dinners or any time you need a little warmth and indulgence on your plate! 😍❤️

#ChickenPotPie #ComfortFood #CreamyGoodness #HeartyMeals #ClassicDishes #CozyEats #SavoryPie #ComfortingFlavors #BakingPerfection #FoodieFavorites 🥧🍗🥕

  • Total Time: 1 hour 15 minutes

Ingredients

Scale

For the Chicken Pot Pie Filling:

  • 2 lb (900g) boneless, skinless cooked chicken, shredded
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, at room temperature
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth (good quality)
  • 1/2 lb potato, cut into small cubes
  • 1 medium yellow onion, peeled and diced
  • 2 cloves garlic, minced
  • 1/2 cup carrot, peeled and cut into small cubes
  • 1/2 cup frozen peas or shelled fresh peas
  • 1/2 cup frozen or fresh corn
  • 1/2 cup chopped green beans, fresh or frozen
  • Cayenne pepper, optional, to taste
  • 2 tablespoons heavy cream

For the Puff Pastry Crust:

  • 1 sheet of good quality puff pastry, thawed
  • 1 egg, beaten

Instructions

1. Make the Roux

  • In a large saucepan or pot, melt the butter over medium heat.
  • Add the flour and whisk constantly to form a smooth roux (flour-butter mixture), ensuring there are no lumps.
  • Gradually add the chicken broth, whisking continuously until the sauce thickens and becomes smooth, about 2-3 minutes.

2. Season and Add the Chicken and Vegetables

  • Season the sauce with salt, pepper, and optional cayenne pepper for a touch of heat.
  • Stir in the heavy cream and mix well.
  • Add the shredded chicken, diced potato, garlic, onion, carrots, peas, corn, and green beans. Stir everything together to combine.
  • Cook the mixture on medium-low heat for another 2-3 minutes, adjusting the seasoning as needed.

3. Cool the Filling

  • Transfer the chicken and vegetable filling into a clean container and allow it to chill in the fridge for one hour, or until cooled.
  • This step is important for ensuring that the filling holds together well when baked in the puff pastry.

4. Prepare the Puff Pastry Crust

  • Preheat your oven to 400°F (200°C).
  • On a lightly floured surface, roll out the puff pastry sheet. Use a bowl or small plate, about 1 inch (2 ½ cm) larger than your ramekins, to cut out rounds of pastry.
  • Lightly dust the pastry with flour to prevent it from sticking.

5. Assemble the Pot Pies

  • Spoon the chilled chicken and vegetable filling into individual ramekins.
  • Season with a little extra black pepper for flavor.
  • Brush the exterior edges of the ramekins with the beaten egg, then cover with a disc of puff pastry.
  • Fold the edges of the pastry over and press lightly to seal it to the ramekin. Brush the top and sides of the pastry with the remaining beaten egg for a beautiful golden finish.

6. Bake and Serve

  • Place the ramekins on a baking sheet and bake in the preheated oven for about 20-30 minutes, or until the puff pastry is golden and puffed up.
  • Let the pot pies cool for 5 minutes before serving.

Notes

  • Seasoning is Key: Make sure to taste the filling while preparing it. The vegetables and chicken can dilute the sauce’s flavor, so don’t hesitate to adjust the seasoning with salt and pepper as needed.
  • Quality Puff Pastry: For the best results, choose a high-quality puff pastry made with 100% butter. It will have a richer taste and a flakier texture.
  • Vegetable Mix: If you prefer convenience, you can use a frozen mixed vegetable medley instead of cutting the individual vegetables yourself. This will save you time without compromising on flavor.
  • Author: Rosa
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes

Ingredients

For the Chicken Pot Pie Filling:

  • 2 lb (900g) boneless, skinless cooked chicken, shredded
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, at room temperature
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth (good quality)
  • 1/2 lb potato, cut into small cubes
  • 1 medium yellow onion, peeled and diced
  • 2 cloves garlic, minced
  • 1/2 cup carrot, peeled and cut into small cubes
  • 1/2 cup frozen peas or shelled fresh peas
  • 1/2 cup frozen or fresh corn
  • 1/2 cup chopped green beans, fresh or frozen
  • Cayenne pepper, optional, to taste
  • 2 tablespoons heavy cream

For the Puff Pastry Crust:

  • 1 sheet of good quality puff pastry, thawed
  • 1 egg, beaten

Step-by-Step Instructions

1. Make the Roux

  • In a large saucepan or pot, melt the butter over medium heat.
  • Add the flour and whisk constantly to form a smooth roux (flour-butter mixture), ensuring there are no lumps.
  • Gradually add the chicken broth, whisking continuously until the sauce thickens and becomes smooth, about 2-3 minutes.

2. Season and Add the Chicken and Vegetables

  • Season the sauce with salt, pepper, and optional cayenne pepper for a touch of heat.
  • Stir in the heavy cream and mix well.
  • Add the shredded chicken, diced potato, garlic, onion, carrots, peas, corn, and green beans. Stir everything together to combine.
  • Cook the mixture on medium-low heat for another 2-3 minutes, adjusting the seasoning as needed.

3. Cool the Filling

  • Transfer the chicken and vegetable filling into a clean container and allow it to chill in the fridge for one hour, or until cooled.
  • This step is important for ensuring that the filling holds together well when baked in the puff pastry.

4. Prepare the Puff Pastry Crust

  • Preheat your oven to 400°F (200°C).
  • On a lightly floured surface, roll out the puff pastry sheet. Use a bowl or small plate, about 1 inch (2 ½ cm) larger than your ramekins, to cut out rounds of pastry.
  • Lightly dust the pastry with flour to prevent it from sticking.

5. Assemble the Pot Pies

  • Spoon the chilled chicken and vegetable filling into individual ramekins.
  • Season with a little extra black pepper for flavor.
  • Brush the exterior edges of the ramekins with the beaten egg, then cover with a disc of puff pastry.
  • Fold the edges of the pastry over and press lightly to seal it to the ramekin. Brush the top and sides of the pastry with the remaining beaten egg for a beautiful golden finish.

6. Bake and Serve

  • Place the ramekins on a baking sheet and bake in the preheated oven for about 20-30 minutes, or until the puff pastry is golden and puffed up.
  • Let the pot pies cool for 5 minutes before serving.

Flavors, Textures, and Aromas

The creamy filling of the pot pie is rich and comforting, with a perfect balance of savory flavors from the chicken, vegetables, and seasonings. The potatoes add heartiness, while the peas and carrots provide a pop of color and freshness. The garlic and onion infuse the filling with a fragrant base, while the optional cayenne adds a subtle kick of heat.

The puff pastry crust is light, flaky, and golden brown, creating a crispy contrast to the creamy filling inside. Each bite is a combination of smooth, velvety sauce, tender chicken, and perfectly cooked vegetables—all encased in a buttery, crisp crust. The aromas that fill your kitchen as this dish bakes are enough to make anyone’s mouth water in anticipation.

Tips for Success

  • Seasoning is Key: Make sure to taste the filling while preparing it. The vegetables and chicken can dilute the sauce’s flavor, so don’t hesitate to adjust the seasoning with salt and pepper as needed.
  • Quality Puff Pastry: For the best results, choose a high-quality puff pastry made with 100% butter. It will have a richer taste and a flakier texture.
  • Vegetable Mix: If you prefer convenience, you can use a frozen mixed vegetable medley instead of cutting the individual vegetables yourself. This will save you time without compromising on flavor.

Variations and Serving Suggestions

Flavor Variations:

  • Herb Infusion: Add fresh thyme or rosemary to the sauce for an herbal twist.
  • Mushrooms: For a heartier flavor, consider adding sautéed mushrooms to the filling.
  • Cheesy Twist: Stir in a handful of shredded cheese, such as cheddar or Parmesan, to the sauce for an extra creamy and cheesy filling.

Serving Ideas:

  • Serve the creamy chicken pot pies alongside a simple green salad with a light vinaigrette for a balanced meal.
  • For an extra indulgent touch, serve the pot pies with a side of mashed potatoes or crusty bread to sop up the delicious sauce.

This Creamy Chicken Pot Pie recipe is the ultimate comfort food, offering rich, savory flavors wrapped in a buttery, flaky crust. It’s a perfect dish for family dinners, special occasions, or any time you crave a warm, hearty meal. With its creamy filling, tender chicken, and vegetable medley, this pot pie is guaranteed to be a crowd-pleaser. Don’t be surprised if it becomes a new family favorite!

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