A Serving of Creamy Chicken Pot Pie on a White Plate with Blue Napkin and Baking Dish in the Background
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5 from 5 votes

Creamy Chicken Pot Pie with Puff Pastry

Comfort food at it’s finest – this Creamy Chicken Pot Pie is filled with chicken and veggies in a tarragon cream sauce, then topped with flaky puff pastry!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner
Cuisine: Chicken
Servings: 6 servings
Calories: 691
Author: Lauren


  • 2 lbs boneless, skinless chicken breasts cooked and cut into bite-sized chunks
  • 1 Tablespoon butter
  • 1 large shallot minced
  • 2 cloves garlic minced
  • 2 Tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon dried tarragon
  • 2 Cups milk
  • 1 Cup heavy cream
  • 1/3 Cup white cooking wine
  • 2 large potatoes cut into cubes and boiled until just tender
  • 2 large carrots cut into bit sized pieces and steamed until just tender
  • 1 Cup frozen peas
  • 1-2 sheets puff pastry


  • Set the puff pastry out to defrost about 40 minutes before you need it. You need to cook and chop or shred your chicken first. You can use a rotisserie chicken to make it quicker, if desired.
  • Chop and boil the potatoes in salted water until just tender and quick steam the carrots in the microwave by placing them in a glass bowl with a Tablespoon of water. Cover the top the bowl with plastic wrap, leaving one edge open slightly to vent. Cook on high for about 4 minutes, then drain. This method keeps them so that they don’t get too mushy.
  • Mince the garlic and shallot.
  • 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, then 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.
  • 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 baking 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, you probably only need to bake them for about 20 minutes - keeping a close eye on them!


* nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.


Serving: 1serving | Calories: 691kcal | Carbohydrates: 40g | Protein: 41g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 164mg | Sodium: 753mg | Potassium: 1087mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5025IU | Vitamin C: 27.1mg | Calcium: 154mg | Iron: 2.7mg