Creamy Chicken Pot Pie is filled with chicken and veggies in a tarragon cream sauce and topped with flaky puff pastry. This comfort food classic is a family favorite.
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This 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 recipe.
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.
How To Make Chicken Pot Pie
Ingredients
- You can use cooking wine or chicken stock in place of the dry white wine, if preferred.
- 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 chop 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 into small pieces, so that you get plenty of chicken in every bite.
Dice the potatoes into bite size pieces and place in a small pot of cold, salted water. Bring to a boil and cook until just fork tender.
You can add the carrots to the potatoes once the water starts boiling, or quick steam them in the microwave. To quick steam the carrots, place them in a glass bowl with a tablespoon of water. Cover the top of the bowl with plastic wrap, leaving one edge open slightly to vent. Cook on high for about 4 minutes, then drain.
Mince the garlic and shallot.
Create!
Preheat your oven to 425°F.
In a large skillet over medium-high heat, melt the butter, then add the shallot and garlic. Cook 1-2 minutes.
Next, add the chicken and cook for another 1-2 minutes. Stir in the flour, salt, and tarragon.
Mix in the milk and 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.
Chef’s Tip: I usually place the puff pastry just to the edges of the baking dish. It will shrink as it cooks and pull away from the sides. I like this method because you don’t have to worry as much if the edge of the crust is going to burn. It also gives the pot pie a more rustic appearance. If preferred, you can stretch the puff pastry over the edges of the baking dish instead.
Place the chicken pot pie on a baking sheet (in case it spills over) and bake for 30 minutes or until the puff pastry is golden brown. 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. Use within 3-4 days.
FAQ’s
How Do You Know When A Chicken Pot Pie Is Done Cooking?
A chicken pot pie is done when the crust is golden brown and the filling is hot and bubbly.
Can You Freeze Chicken Pot Pie?
You can freeze chicken pot pie unbaked or baked. Just be aware that when reheating an already baked chicken pot pie, the crust may be soggy.
What Do You Serve With Chicken Pot Pie?
Chicken pot pie is typically seen as an all-in-one meal, like a casserole. However, if you prefer to serve something else alongside it, try to keep it light like a soup or salad.
More Chicken Casserole Recipes
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Creamy Chicken Pot Pie with Puff Pastry
Ingredients
- 1.5 pounds potatoes (diced into bite size pieces)
- 2 large carrots (cut into bite sized pieces)
- 1 tablespoon butter
- 1 large shallot (finely diced)
- 2 cloves garlic (minced)
- 2 lbs boneless, skinless chicken breasts (cook and shredded or diced)
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon dried tarragon
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup dry white wine (see notes)
- 1 cup peas (I use frozen)
- 1 sheet puff pastry (2 if needed for individual pies)
Instructions
- Preheat your oven to 425°F.
- Place the potatoes in a small pot of cold, salted water. Bring to a boil. Add the carrots to the potatoes once the water starts boiling. Cook until just fork tender.
- In a large skillet over medium-high heat, melt the butter, then add the shallot and garlic. Cook 1-2 minutes, until just starting to soften.
- Next add the chicken and cook for another 1-2 minutes to warm. Stir in the flour, salt, and tarragon.
- Mix in the milk and cream and bring to a boil. Reduce heat and simmer until the sauce thickens.
- Once the sauce is thick, mix in the wine, potatoes, carrots, and peas.
- Transfer to one large baking dish and top with a sheet of the thawed puff pastry. Make a few slits in the puff pastry for steam to escape while cooking.
- Place the dish on a baking sheet and bake for 30 minutes or until the puff pastry is golden brown. If you are using smaller, individual baking dishes, bake them for about 20 minutes, instead.
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. Use within 3-4 days.
Nutrition
This recipe was originally published on July 24, 2018. It was updated with new images, more thorough instructions, tips, techniques, FAQ’s and video in October 2020.
