Creamy Chicken Pot Pie

Creamy chicken pot pie made with puff pastry, tender chicken breast, carrots, potatoes, and a rich homemade sauce. This easy family dinner recipe is perfect for weeknights or Sunday meals. Baked until golden and flaky, it’s a comforting, make-ahead meal that’s freezer-friendly and ideal for using leftover chicken.

This comforting chicken pot pie features tender chunks of chicken, carrots, and potatoes in a rich, creamy sauce—all wrapped in flaky, golden puff pastry. A classic family meal, made simple with ready-rolled pastry.

Ingredients

For the filling:

• 3 chicken breasts, cut into small chunks
• 3 carrots, peeled and chopped
• 3 medium potatoes, peeled and diced
• 600 ml (2½ cups) chicken stock (or water + 3 stock cubes)
• 2 sprigs fresh thyme or 1 tsp dried thyme
• Salt and pepper to taste
• Juice of 1 lemon

For the creamy sauce:

• 50 g (3½ tbsp) butter
• 1 large onion, finely chopped
• 6 tbsp plain (all-purpose) flour
• 300 ml (1¼ cups) milk (half or full-fat)

For the pastry:

• 2 x 320g (11 oz) sheets ready-rolled puff pastry
• 1 egg, lightly beaten (for egg wash)

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Instructions

Preheat and prep:

1. Preheat oven to 200°C (400°F) fan.
2. Line a 10 x 8 inch pie dish with one sheet of puff pastry.
3. Prick the base with a fork and trim any large overhanging edges.
4. Line with baking parchment and fill with baking beans. Blind bake for 10 minutes, then remove from oven and set aside.

Cook the filling:

1. In a large saucepan, combine chicken, carrots, potatoes, thyme, salt, pepper, and stock.
2. Bring to a boil, then reduce heat and simmer for 15 minutes. Turn off heat.

Make the sauce:

1. In a separate large saucepan, melt butter over medium heat. Add chopped onion and cook for 5–6 minutes until soft.
2. Stir in the flour to form a roux. Cook for 1 minute, stirring constantly.
3. Gradually add ladles of stock from the chicken pot (avoiding the solids), whisking after each addition until most stock has been transferred.
4. Pour in the milk and stir until the sauce thickens over medium heat.
5. Add the chicken and vegetables to the sauce. Heat gently, then stir in lemon juice. Adjust seasoning if needed.

Assemble the pie:

1. Remove baking parchment and beans from the blind-baked pastry.
2. Fill the dish with the creamy chicken mixture.
3. Brush pastry edges with egg wash, then cover with the second sheet of pastry.
4. Seal and crimp the edges, brush the top with more egg wash, and cut two small slits in the top for steam to escape.
5. Bake for 20–25 minutes until the pastry is golden and crisp.
6. Serve hot with green vegetables.

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Tips

• Blind baking helps prevent a soggy bottom—don’t skip it.
• Cut ingredients small so everything cooks evenly and fits well in the pie.
• Cool the filling slightly before assembling to keep the pastry from becoming too soft.

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Variations and Substitutions

• Use rotisserie chicken for a quicker version.
• Add peas or sweetcorn for extra vegetables.
• Swap puff pastry with shortcrust for a different texture.
• Make it dairy-free by using plant-based milk and butter.

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FAQs

Can I freeze chicken pot pie?
Yes. Cool completely, wrap tightly, and freeze. Reheat in the oven from frozen at 180°C (350°F) until piping hot.

Can I make it ahead of time?
You can prepare the filling a day ahead and store it in the fridge. Assemble and bake fresh for best results.

What if I don’t have fresh thyme?
Use 1 tsp dried thyme, or substitute with herbs like parsley or rosemary.

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Serving Suggestions

• Serve with green beans, peas, or steamed broccoli.
• Add mashed potatoes or a crisp side salad for a heartier meal.
• Great with a glass of white wine or sparkling water with lemon.

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Why You’ll Love This Recipe

• Classic, hearty comfort food made simple with store-bought pastry
• Rich, creamy sauce packed with flavor
• Ideal for batch cooking, freezing, or feeding a family
• Customizable with your favorite vegetables or herbs