A comforting classic, this creamy chicken pot pie is everything I want on a chilly evening: tender shredded chicken, sweet vegetables, and a velvety sauce, all tucked into a buttery pie crust and topped with flaky puff pastry. It’s warm, satisfying, and perfect for a family dinner or to impress guests with a homestyle favorite.
Why You’ll Love This Recipe
I love how this recipe combines convenience and richness—starting with pre-made crusts but finishing with a luxurious, homemade filling. The balance of spices like Cajun seasoning and Italian herbs adds just the right kick, while the mix of veggies keeps it hearty and wholesome. Plus, the flaky puff pastry topping bakes up golden and crisp, making every bite unforgettable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 thawed pie crust
4 tbsp butter
1 medium onion, diced
¼ tsp paprika
1 ¾ cups chicken broth
½ cup heavy cream
1⁄3 cup flour
½ tsp salt
½ tsp pepper
¼ tsp garlic powder
½ tsp Cajun seasoning
¼ tsp Italian seasoning
¼ cup carrots
½ cup peas
1 lb shredded cooked chicken
¾ cup frozen corn
1 thawed puff pastry sheet
1 egg + 1 tbsp water (for egg‑wash)
Directions
I preheat the oven to 400°F (200°C) and lightly grease a pie dish. Then I line it with the thawed pie crust. To avoid a soggy bottom, I sometimes bake the crust for about 10 minutes first.
In a skillet over medium heat, I melt the butter and sauté the onion until translucent—usually about 5 minutes.
I stir in the flour and cook it, whisking constantly, for about a minute to remove the raw taste.
Gradually, I whisk in the chicken broth, making sure the mixture is smooth and thick.
Then I add the heavy cream, paprika, salt, pepper, garlic powder, Cajun seasoning, and Italian seasoning, stirring it all together.
Next, I mix in the carrots, peas, corn, and shredded chicken, combining everything well and heating it through.
I pour this rich filling into the prepared pie crust and smooth the surface.
I lay the puff pastry over the top, trimming any excess and cutting a small “X” or a few vents in the center for steam to escape.
For a beautiful golden finish, I whisk the egg and water together and brush it over the pastry.
I bake the pie for 35 minutes until the top is golden and the filling is bubbly. I let it sit for about 10 minutes before slicing and serving.
Servings and timing
This creamy chicken pot pie serves 6 people and takes about 1 hour and 5 minutes from start to finish. Prep time is around 10 minutes, and cooking time is approximately 55 minutes. Each serving is around 694 kcal.
Variations
I sometimes use rotisserie chicken for added convenience and flavor.
For extra veggies, I add mushrooms or diced potatoes.
To make it spicier, I increase the Cajun seasoning or add a dash of hot sauce to the filling.
For a lighter version, I substitute half-and-half for heavy cream and use reduced-fat puff pastry if available.
I’ve even made this in individual ramekins for personal servings—perfect for dinner parties.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place slices in a 350°F oven for about 15–20 minutes until warmed through and the pastry is crisp again. I avoid microwaving if possible, as it makes the pastry soggy.
Related Recipes:
- Chicken Pot Pie Bake
- Savory Chicken and Mushroom Puff Pastry Delight
- Savory Spinach & Feta Puff Pastry Bites
FAQs
How do I keep the bottom crust from getting soggy?
I like to partially bake (blind bake) the bottom crust for about 10 minutes before adding the filling. This helps create a barrier that prevents it from getting too soft.
Can I freeze chicken pot pie?
Yes, I freeze it before baking for best results. I wrap it tightly in plastic wrap and foil, and it keeps well for up to 2 months. When ready to cook, I bake it straight from frozen at 375°F for about an hour.
What’s the best type of chicken to use?
I prefer using cooked, shredded rotisserie chicken because it’s flavorful and saves time. But any cooked chicken breast or thigh meat works well.
Can I make this dairy-free?
Yes, I replace the butter with olive oil or vegan butter and use a dairy-free cream alternative like coconut cream or oat-based cream. Just make sure it’s unsweetened.
Do I need to use both pie crust and puff pastry?
While I like the double crust combo for texture and flavor, I can use just one or the other. Puff pastry on top alone still makes a delicious pot pie.
Conclusion
This creamy chicken pot pie is a go-to comfort dish I return to again and again. It’s full of rich flavor, nourishing ingredients, and wrapped in that irresistible flaky crust. Whether I’m making it for a family dinner or prepping ahead for a weeknight meal, it always delivers cozy satisfaction.
📖 Recipe:
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Creamy Chicken Pot Pie
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Halal
Description
A comforting classic dish featuring tender shredded chicken, sweet vegetables, and a rich, velvety sauce, all baked in a buttery pie crust and topped with flaky puff pastry. Perfect for chilly evenings or family dinners.
Ingredients
1 thawed pie crust
4 tbsp butter
1 medium onion, diced
¼ tsp paprika
1 ¾ cups chicken broth
½ cup heavy cream
1⁄3 cup flour
½ tsp salt
½ tsp pepper
¼ tsp garlic powder
½ tsp Cajun seasoning
¼ tsp Italian seasoning
¼ cup carrots
½ cup peas
¾ cup frozen corn
1 lb shredded cooked chicken
1 thawed puff pastry sheet
1 egg + 1 tbsp water (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a pie dish. Line it with the thawed pie crust. Optionally, blind bake the crust for 10 minutes to prevent sogginess.
- In a skillet over medium heat, melt butter and sauté diced onion for about 5 minutes until translucent.
- Stir in flour and whisk constantly for about 1 minute to eliminate the raw taste.
- Gradually whisk in chicken broth until the mixture is smooth and thickened.
- Add heavy cream, paprika, salt, pepper, garlic powder, Cajun seasoning, and Italian seasoning. Stir to combine.
- Mix in carrots, peas, corn, and shredded chicken. Heat through, stirring well.
- Pour the filling into the prepared pie crust and smooth the surface.
- Place puff pastry sheet over the top, trim any excess, and cut a small X or vents in the center for steam release.
- Whisk egg and water together and brush over the top for a golden finish.
- Bake for 35 minutes or until the top is golden and the filling is bubbly. Let rest for 10 minutes before serving.
Notes
Use rotisserie chicken for added flavor and convenience.
Add mushrooms or diced potatoes for extra vegetables.
Adjust Cajun seasoning or add hot sauce for more heat.
Substitute half-and-half for heavy cream for a lighter version.
Can be made in individual ramekins for personal servings.
Store leftovers in the fridge for up to 3 days.
Reheat in a 350°F oven for 15–20 minutes for best texture.
Can be frozen unbaked for up to 2 months; bake from frozen at 375°F for about 1 hour.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 694
- Sugar: 4g
- Sodium: 730mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 155mg
