Creamy Chicken Pot Pie

Chicken pot pie made with creamy filling with tender chicken and veggies topped with flaky, buttery puff pastry is an ultimate dish on a cold and rainy winter day.

Why You’ll Love this Pie!

  • This pot pie filling is nice and creamy without being too rich and heavy.
  • It’s packed with tender chicken pieces, carrots, celery, mushrooms and seasonal veggies like parsnips and leeks. For mushrooms, I used cremini, but any variety will be delicious. Try shitake, button, baby bella or hen-of the wood.
  • You can make the filling ahead of time. Filling can be refrigerated for up to 2 days!
  • Pie dough covering the delicious filling is buttery, melt-in-your-mouth puff pastry and best of all it’s pre-made frozen dough, you don’t have to make one from scratch.

How to Make Creamy Chicken Pot Pie

For the filling, you’ll need a skillet large enough to hold chicken, all the veggies plus the creamy sauce.

  • Sauté cubed chicken tenders or chicken breast – Sauté for few minutes in olive oil until chicken pieces are no longer pink. Transfer to a plate and set it aside.
  • Sauté veggies– Sauté carrots and parsnips for 5-7 minutes until tender. Then stir in celery and sauté until it’s translucent. Next, add leeks and cook until leeks are tender. Lastly, add mushrooms.
  • Stir in cooked chicken, fresh thyme and wine – Turn heat to low and let the mixture simmer for 1 minute.
  • Add butter then flour – Melt the butter into the mixture then stir in flour.
  • Finally add milk or half and half– Stir to combine and simmer the mixture. Once the mixture turns into thick creamy goodness, take off from heat and let it cool.
  • Transfer the pie filling to a baking dish – Spread the filling evenly inside a casserole or a baking dish. I always use my vintage Le Crueset baker which is perfect for pot pies, casseroles or for roasting veggies!
  • Roll out puff pastry dough – Roll out a sheet of pastry dough you thawed in fridge and place it over the baking dish. I like to leave an inch or two of the dough hanging from the edge so I can have large crispy crust! For puff pastry, I always use all butter dough from Trader Joe’s but this is only available once a year usually from October to December. If you missed out, there’s another great alternative from Dufour. I have not personally tried this puff pastry dough, but have read great reviews although their pastry dough is more expensive.
  • Brush egg wash all over the pastry dough – Brush egg wash so your pot pie will get a nice golden brown color. Garnish top of pastry with sprigs of thyme. I meant to do this with mine, but completely forgot and ended up adding thyme on top afterwards.

Baking Instructions

  • Place the pot pie in the middle rack and bake in 400° oven.
  • Let the pie bake for 30 – 40 minutes or until the puff pastry is crispy and golden brown. After about 17- 18 minutes, cover the pie loosely with aluminum foil so the pastry edges don’t burn.

How To Serve and Store this Delicious Dish

Let the pie cool for 10-15 minutes before serving to prevent the filling from being runny. While I was waiting for my pie to cool, I set out my pretty Grey Felicity plates from Burleigh Pottery. Felicity pattern is one of my all time favorite from Burleigh and Grey Felicity is perfect for your winter time dishes!

If you have leftovers, you can pack the chicken pot pie in airtight container and freeze them. It will last 2-3 months in the freezer and when you’re ready to enjoy it, thaw it overnight in the fridge, cover the pie loosely with aluminum foil and heat it in the 375° oven for 10-15 minutes.

More Cold Weather Recipe Ideas

Creamy Chicken Potpie

Prep Time20 minutes
Cook Time1 hour 5 minutes
Servings: 8


  • pound chicken tenders (tendons pulled out) or skinless chicken breast cubed and seasoned with salt and pepper
  • 1 bunch leek, washed dried and chopped
  • 2 medium carrots peeled and diced
  • 2 medium parsnips peeled and 1" cubed
  • 4 celery stalks chopped in ½" pieces
  • 8 oz mushrooms, sliced ( I used cremini)
  • tbsp fresh thyme leaves, chopped plus several sprigs for garnish
  • ¼ cup olive oil
  • ½ cup all purpose flour
  • tbsp butter
  • cup half and half or milk
  • 1 cup white wine
  • salt to taste
  • 1 sheet puff pastry dough thawed in fridge
  • 1 egg for egg wash


  • Heat large skillet over medium heat and add 2 tbsp. olive oil. Once olive oil starts to sizzle add chicken and sauté for 2-3 minutes until chicken is no longer pink. Transfer chicken pieces to a plate and set it aside.
  • In the same skillet, add rest of olive oil and sauté carrots and parsnips for 5-7 minutes. Then stir in celery and sauté until translucent. Next, add leeks and cook until tender. Lastly, add mushrooms.
  • Stir in chicken pieces, chopped thyme, and wine to the skillet and mix well. Turn down heat to medium-low and let the mixture simmer for 1 minute.
  • Add butter and combine with filling. Stir in flour and mix well to coat filling with flour. Next add half and half or milk, salt and stir to combine. Let the filling simmer for 4-5 minutes. Once the filling thickens and becomes creamy, turn off heat and let it cool.
  • Preheat oven to 400°.
  • Once the filling has cooled, transfer to a casserole or baking dish. Spread the filling evenly on the bottom of the dish.
  • On a well floured surface, roll out pastry dough into a large rectangle. Take the rolled out dough and place over the baking dish. Trim excess pastry, but leave 1½" – 2" of pastry hanging over the dish and gently press the dough to the side.
  • Set the pie on a baking sheet and brush the pie with egg wash. Garnish pie with thyme sprigs and place the pie in the middle rack and bake for 30-40 minutes or until puff pastry is golden brown. At around 17-18 minute mark, cover the pie loosely with aluminum foil to prevent puff pastry edges from burning.
  • Let the pie cool for 10 -15 minutes, then serve.

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