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Overhead view of a chicken pot pie in a white baking dish on a wood board with a striped towel under it and a wood spoon in it.
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5 from 5 votes

Creamy Chicken Pot Pie with Puff Pastry

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dish
Cuisine: American, Chicken
Servings: 6 servings
Calories: 658kcal


  • 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)


  • 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.



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. 
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 658kcal | Carbohydrates: 33g | Protein: 41g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 164mg | Sodium: 733mg | Potassium: 901mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4581IU | Vitamin C: 14mg | Calcium: 152mg | Iron: 2mg