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Creamy Chicken Pot Pie
Rich homemade chicken pot pie with a creamy sauce and flaky puff pastry crust that’s dependable for weeknight comfort.
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Servings: 4
Calories: 1353kcal
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Ingredients
- 2 sheets puff pastry thawed
- 4 tablespoons salted butter
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 celery stalks diced
- 4 carrots sliced into rounds
- ⅓ cup all-purpose flour plus more for rolling pastry
- 2½ cups chicken broth
- ½ cup dry white wine
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- ½ cup heavy cream minced
- 1 tablespoon fresh thyme
- ¼ cup fresh parsley finely chopped
- 4 cups rotisserie chicken shredded
- 1 cup frozen peas
- 1 large egg
- 1 tablespoon water
Instructions
Prepare the Puff Pastry
- Lightly flour a clean work surface.
- Place the thawed puff pastry sheets on the surface and dust lightly with flour.
- Roll each sheet to approximately ⅛-inch thickness, smoothing out creases.
- Cut four ovals, each about 2 inches wider than the diameter of the ramekins.
- Transfer pastry ovals to a parchment-lined baking sheet and refrigerate until ready to use.
Preheat the Oven
- Preheat the oven to 425°F.
- Position the oven rack in the center.
Make the Filling
- Melt the butter in a large sauté pan over medium heat.
- Add the diced onion, celery, and carrots. Cook, stirring occasionally, until vegetables are tender, about 8–10 minutes.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Sprinkle the flour evenly over the vegetables and cook, stirring constantly, for 2 minutes.
- Slowly pour in the chicken broth and white wine, stirring and scraping the bottom of the pan to prevent lumps.
- Add salt, black pepper, and nutmeg.
- Bring the mixture to a boil, then reduce to a simmer and cook until thickened to a gravy-like consistency, about 3–5 minutes.
- Remove from heat and stir in heavy cream, thyme, parsley, shredded chicken, and peas.
- Taste and adjust seasoning as needed.
Assemble the Pot Pies
- Divide the filling evenly among four oven-safe ramekins, filling each about ¾ full.
- Beat the egg with the water to make an egg wash.
- Brush the rim of each ramekin lightly with egg wash.
- Place a chilled puff pastry oval over each ramekin and press gently around the edges to seal.
Bake
- Place the ramekins on a baking sheet.
- Brush the tops of the pastry with remaining egg wash.
- Cut a small ½-inch slit in the center of each pastry to vent steam.
- Bake for 20–25 minutes, or until pastry is puffed and golden brown.
- Let stand for 10 minutes before serving.
Slow Cooker Instructions (using Drew Barrymore “Beautiful” 10-in-1 Electric Multi-Cooker)
- Select Sauté and melt the butter.
- Add onion, celery, and carrots; cook until softened.
- Add garlic and cook 30 seconds.
- Stir in flour and cook 2 minutes.
- Add broth, wine, salt, pepper, and nutmeg; stir well.
- Switch to Slow Cook – High and cook uncovered for 30–40 minutes, stirring occasionally, until thickened.
- Stir in cream, herbs, chicken, and peas.
- Transfer filling to ramekins, top with puff pastry, and bake in a conventional oven at 425°F as directed above. (Puff pastry is not recommended for slow cooker baking.)
Notes
Substitutions
- Heavy cream may be replaced with half-and-half for a lighter filling.
- Turkey can be substituted for chicken in equal amounts.
- Fresh rosemary or sage may be used in place of thyme.
- Frozen mixed vegetables may replace carrots and peas.
- Serve with a simple green salad or roasted green beans.
- Pairs well with a dry Chardonnay or Sauvignon Blanc.
- Store baked pot pies covered in the refrigerator for up to 3 days.
- Freeze the filling separately for up to 3 months.
- Thaw overnight in the refrigerator, then assemble with fresh puff pastry before baking.
Nutrition
Serving: 1 pot pie | Calories: 1353kcal | Carbohydrates: 81g | Protein: 64g | Fat: 85g | Saturated Fat: 30g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 33g | Trans Fat: 0.5g | Cholesterol: 276mg | Sodium: 2189mg | Potassium: 561mg | Fiber: 7g | Sugar: 9g | Vitamin A: 11742IU | Vitamin C: 29mg | Calcium: 109mg | Iron: 5mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.