Creamy Chicken Pot Pie with Puff Pastry

Creamy Chicken Pot Pie is filled with chicken and veggies in a tarragon cream sauce then topped with flaky puff pastry crust. This comfort food classic is a family favorite that will be loved by the whole family.

This post contains affiliate links. For more information please see our Disclosure Statement.

Creamy Chicken Pot Pie with Puff Pastry recipe is a combination of a couple of different recipes that I have had over the years mixed with a dash of my own personal preferences. I may be biased, but it’s the best chicken pot pie that I’ve ever had.

I usually don’t make chicken pot pie until the cool weather starts moving in. But, as soon as that first sign of a chill in the air comes, I break out this exact recipe.

It gives a similar nostalgic, comforting feeling as Creamed Chicken over Biscuits but with even more vegetables and a crispy, flaky puff pastry crust.

Why This Recipe Works

Chicken pot pie is a family friendly, kid friendly recipe that is the perfect cozy dinner on a cool fall or winter evening. It’s also a great choice for Sunday meals with family or pot luck dinners too.

This pot pie has a rich, flavorful, thick and creamy sauce loaded with chunks of chicken, potatoes, and vegetables. The sauce is made with a delicious combination of shallots, white wine, and dried tarragon. Anytime that I make something with peas and a cream sauce I always feel the need to add tarragon. The flavors work so well together.

I will usually put all of the pot pie filling into a large baking dish and top it with a single sheet of puff pastry. You can also use individual baking dishes. I know we can’t be the only family who fights over the crust, so this is a great solution to that problem.

Step-By-Step Instructions

Ingredients

• 1 1/2 pounds potatoes (peeled and diced into bite size pieces): Russet or Yukon gold are good choices.
• 2 large carrots (peeled and cut into bite size pieces)
• 1 tablespoon butter
• 1 large shallot (or 1/2 an onion, diced)
• 2 cloves garlic (minced)
• 2 pounds boneless, skinless chicken (cooked and diced or shredded)
• 2 tablespoons all purpose flour
• 1 teaspoon salt
• 1 teaspoon dried tarragon
• 2 cups whole milk
• 1 cup heavy cream
• 1/3 cup dry white white: you can use cooking wine or chicken stock in place of the dry white wine, if preferred.
• 1 cup peas: I use frozen
• 1 sheet puff pastry (thawed): you may need an extra sheet of puff pastry if making small, individual pot pies.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Set the puff pastry out to defrost about 40 minutes before you need it.

You will need to cook and dice or shred your chicken first.

Chef’s Tip: you can use leftover chicken or a rotisserie chicken to make the prep time quicker. I prefer to dice the chicken small, so that you get plenty of chicken in every bite.

Mince the garlic and shallot or onion.

Peel and dice the potatoes and carrots.

Create!

Preheat your oven to 425°F.

Place the potatoes into a medium pot of cold, salted water. Bring to a boil.

Add the carrots to the potatoes once the water starts boiling and cook until both are just fork-tender. Drain well.

White the potatoes and carrots are cooking, melt the butter in a large deep skillet over medium heat. Add the shallot or onion. Cook 2-3 minutes, then add the garlic and cook a minute longer, stirring frequently.

Next, add the chicken and cook for another minute. Stir in the flour, salt, and tarragon.

Mix in the milk and heavy cream and bring to a boil. Reduce heat and simmer until the sauce thickens, about 5 minutes.

Once the sauce is thick, thoroughly mix in the wine, potatoes, carrots, and peas.

Transfer to a large baking dish or 6 small, individual baking dishes.

Top with a sheet of the thawed puff pastry (using more, if necessary). Make a few slits in the puff pastry for steam to escape while cooking.

Place the chicken pot pie on a baking sheet (in case it spills over) and bake for 20-30 minutes or until the puff pastry is golden brown and the filling is hot and bubbly. If you use individual baking dishes, cook for about 20 minutes, watching closely.

Present!

Tips and Techniques

• Substitute cooking wine or chicken stock for dry white wine, if preferred.
• You can use leftover chicken or rotisserie chicken to save time.
• Store leftovers tightly covered in the refrigerator. Consume within 3-4 days.
• Chicken pot pie can be frozen unbaked or baked. Wrap tightly with aluminum foil and store in the freezer for up to 6 months. Just be aware that when reheating an already baked chicken pot pie, the crust may get soggy. Frozen chicken pot pie can be baked from frozen, adding extra time to the total bake time, or thawed in the refrigerator overnight before baking.

More Creamy Chicken Recipes

Creamed Chicken Over Biscuits

This old-fashioned Creamed Chicken Over Biscuits recipe is easy comfort food at its best. Tender chicken and sweet peas are simmered in a rich, homemade gravy seasoned with tarragon, then spooned over warm, buttery biscuits. It’s a filling and flavorful dinner that comes together in about 20 minutes when you use cooked chicken.

Get The Recipe

Creamy Garlic Chicken

Creamy Garlic Chicken is made with just a handful of ingredients and on the table in about 30 minutes. Pan-seared chicken is combined with a rich, creamy garlic sauce. It's a family-friendly recipe that is also naturally low carb and gluten free.

Get The Recipe

Creamy Tuscan Chicken

Creamy Tuscan Chicken is an incredibly flavorful, rich meal that you will absolutely love. Seasoned, pan-seared chicken swims in a cream-based sauce with tangy sun-dried tomatoes and savory spinach. It's an easy recipe for any occasion.

Get The Recipe

Love this Creamy Chicken Pot Pie with Puff Pastry Crust recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Print

Creamy Chicken Pot Pie with Puff Pastry

Creamy Chicken Pot Pie is filled with chicken and veggies in a tarragon cream sauce then topped with flaky puff pastry crust. This comfort food classic is a family favorite that will be loved by the whole family.

Course Main Dish

Cuisine American, Chicken

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 738kcal

Author Lauren Harris

Ingredients

• 1 1/2 pounds potatoes (peeled and diced into bite size pieces)
• 2 large carrots (peeled and cut into bite size pieces)
• 1 tablespoon butter
• 1 large shallot (or 1/2 an onion, diced)
• 2 cloves garlic (minced)
• 2 pounds boneless, skinless chicken (cooked and diced or shredded)
• 2 tablespoons all purpose flour
• 1 teaspoon salt
• 1 teaspoon dried tarragon
• 2 cups whole milk
• 1 cup heavy cream
• 1/3 cup dry white white
• 1 cup peas (I use frozen)
• 1 sheet puff pastry (thawed)

Instructions

• Preheat oven to 425°F.
• Place the potatoes into a medium pot of cold, salted water. Bring to a boil.
  1 1/2 pounds potatoes, 2 large carrots
• Add the carrots to the potatoes once the water starts boiling and cook until both are just fork-tender. Drain well.
• White the potatoes and carrots are cooking, melt the butter in a large deep skillet over medium heat. Add the shallot or onion. Cook 2-3 minutes, then add the garlic and cook a minute longer, stirring frequently.
  1 tablespoon butter, 1 large shallot, 2 cloves garlic
• Next, add the chicken and cook for another minute. Stir in the flour, salt, and tarragon.
  2 pounds boneless, skinless chicken, 2 tablespoons all purpose flour, 1 teaspoon salt, 1 teaspoon dried tarragon
• Mix in the milk and heavy cream and bring to a boil. Reduce heat and simmer until the sauce thickens, about 5 minutes.
  2 cups whole milk, 1 cup heavy cream
• Once the sauce is thick, thoroughly mix in the wine, potatoes, carrots, and peas.
  1/3 cup dry white white, 1 cup peas
• Transfer to a large baking dish or 6 small, individual baking dishes.
• Top with a sheet of the thawed puff pastry (using more, if necessary). Make a few slits in the puff pastry for steam to escape while cooking.
  1 sheet puff pastry
• Place the chicken pot pie on a baking sheet (in case it spills over) and bake for 20-30 minutes or until the puff pastry is golden brown and the filling is hot and bubbly. If you use individual baking dishes, cook for about 20 minutes, watching closely.
• Remove and allow to cool 5 minutes before serving.

Notes

Tips and Techniques

• Substitute cooking wine or chicken stock for dry white wine, if preferred.
• You can use leftover chicken or rotisserie chicken to save time.
• Store leftovers tightly covered in the refrigerator. Consume within 3-4 days.
• Chicken pot pie can be frozen unbaked or baked. Wrap tightly with aluminum foil and store in the freezer for up to 6 months. Just be aware that when reheating an already baked chicken pot pie, the crust may get soggy. Frozen chicken pot pie can be baked from frozen, adding extra time to the total bake time, or thawed in the refrigerator overnight before baking.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 738kcal | Carbohydrates: 52g | Protein: 43g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 730mg | Potassium: 1386mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4417IU | Vitamin C: 36mg | Calcium: 174mg | Iron: 3mg

This recipe was originally published on July 24, 2018. It was updated with new images, step-by-step instructions, tips and techniques in November 2025.