Creamy Chicken Pot Pie Recipe with Puff Pastry
This Creamy Chicken Pot Pie is the ultimate comfort food—golden brown puff pastry on top, a rich, savory pie filling underneath, and that first crack of the top crust releasing cozy steam. It bakes in a single large skillet, so the creamy sauce mingles with tender chicken, mushrooms, peas, and thyme for maximum flavor. This is the best chicken pot pie you’ll make.. and we don’t even need to make a homemade pie crust!
Craving more cozy classics like this easy chicken pot pie recipe? Don’t miss my other pot pies like seafood pot pie and decadent lobster pot pie for a coastal twist, plus my turkey pot pie—a great way to use leftover turkey after Thanksgiving. And if you’re a rotisserie chicken fan, my homemade chicken stock from rotisserie chicken scraps is liquid gold; it makes every homemade chicken pot pie taste like it simmered all day. If you want to try another chicken recipe, I suggest my panko chicken, which is an easy cutlet with a super crispy crunch!
Recipe Highlights: Creamy Chicken Pot Pie
- Inspiration — New England roots, Italian technique: I build a roux right on the vegetables (medium heat, then medium-high heat to brown the mushrooms), finish with heavy cream, and tuck it all under flaky puff pastry lids for a skillet take on classic chicken pot pie.
- Best Served For — Weeknights to Sunday supper: My creamy chicken pot pie is perfect for family dinner, low-lift entertaining, or the night you need the “warm hug” dinner that lands in under a half hour of bake time.
- What Makes It Special — One-pan, strong flavor: Browning mushrooms for fond, adding thyme + paprika, and using chicken broth (or chicken stock) for depth gives a creamy filling without shortcuts like cream of chicken soup.
- Chef’s Secret — “Sauce check” before topping: The filling should be glossy and spoonable—thick enough to mound but still saucy. If it’s too tight, whisk in a splash of white wine or a little water.
Ingredients Notes
- Rotisserie chicken (or cooked chicken): A grocery store rotisserie keeps this an easy recipe; shred into bite-sized chunks of chicken so every scoop has tender chicken without stringy strands. You can also poach and shred a couple chicken breasts if you’re not using rotisserie chicken.
- Onions, celery, and carrot: A classic mixture of veggies that adds volume and some homey flavors to the dish. These plus frozen peas give the creamy chicken pot pie a nice vibrant pop of color!
- Baby bella mushrooms: Cook them at medium-high heat until the liquid fully evaporates and edges brown. This adds umami that makes the creamy sauce taste complex.
- Chicken broth vs. stock: Stock = richer mouthfeel. Broth = lighter but clean. Either works; if using broth, don’t skip the paprika and thyme—those are your flavor drivers.
- Puff pastry (top crust): Keep it cold. Drape it over a hot filling, vent with small slits, and egg wash the top of the pie for deep golden brown shine and flaky crust. Store-bought crust means less time in the kitchen!
- Heavy cream: Stir off heat to keep the sauce silky; cream that boils can split. Room temperature cream blends in more easily.
Suggested Ingredient Substitutions and Additions
- Switch up the meat: Use chicken thighs for extra richness or swap in leftover turkey for a post-holiday pie; both stay tender in the creamy filling.
- Vegetable twist: Fold in blanched green beans or frozen mixed vegetables for extra veggies; corn is lovely here too.
- Herb & seasoning: Try a pinch of poultry seasoning or fresh rosemary with the thyme for a cozy, savory pie vibe.
- Pasta night crossover: Spoon the hot chicken pot pie filling over egg noodles for a creamy chicken pot pie pasta!
How to Make my Creamy Chicken Pot Pie
- Preheat & sauté aromatics: Preheat the oven to 400 Fahrenheit (200 Celsius). In a large, oven-safe skillet over medium heat, melt butter (or warm olive oil). Sauté onion, celery, and dried sage with a pinch of salt and pepper until softened.
2. Brown the veg: Add diced carrots, sliced mushrooms, and thyme; increase to medium-high heat and cook until mushrooms release liquid, it evaporates, and edges begin to brown. Season again lightly.
3. Garlic & roux: Stir in garlic until fragrant, then sprinkle flour over the vegetables. Cook, stirring, until the flour smells toasty and coats the veg.
4. Build the sauce: Gradually whisk in chicken broth; bring to a gentle simmer and stir until thick and glossy. Season with paprika, salt, and pepper to taste.
5. Finish the filling off heat: Remove from heat. Stir in cream, shredded chicken, and peas. Taste and adjust seasoning.
6. Top & bake: Drape puff pastry over the skillet, fold or trim edges, cut small slits to vent, and brush with egg wash. Set the skillet on a baking sheet and bake until the top of the pie is deep golden brown and the filling bubbles at the edges. Rest briefly before serving.
Serving Suggestions
- Wine pairing: A chilled Chardonnay with some body (or a Vermentino for a coastal note) cuts the creamy sauce and loves thyme + mushrooms.
- Simple sides: Green salad with a lemony vinaigrette, or garlic bread to swipe through the creamy chicken pot pie filling. It sounds crazy, but I love to serve this over white rice cooked in my chicken stock. There’s something about how the rice soaks up the sauce that I really love!
- Cozy tweak: Add chopped parsley and extra thyme over the top crust at the table for a fresh finish. I also love to add cracked black pepper and grated Parmigiano Reggiano on the crust before baking. It adds a nice punch of flavor that elevates the dish!
- Fun presentation: Bake mini portions in oversized coffee mugs or small pie pans for individual savory pies.
What are the most common mistakes when making chicken pot pie?
- Nail the sauce texture (glossy + spoonable): Before the top crust goes on, the chicken pot pie filling should coat the back of a spoon and slowly close when you drag a line through it. Too thin? Simmer a minute or whisk in a quick flour–broth slurry. Too thick? Loosen with a splash of chicken broth or white wine.
- Cold pastry, hot filling (for lift + flake): Keep puff pastry cold, keep the creamy filling hot. Drape, cut small slits, and brush with egg wash, then bake at 400°F (200°C) until deep golden brown and bubbling at the edges—this prevents a soggy bottom crust and guarantees that crackly top of the pie.
- Build real flavor in the pan: Brown mushrooms and aromatics over medium-high heat until the liquid fully evaporates and edges caramelize; season in light layers as you go. Stir in heavy cream off heat so the creamy sauce stays silky, then adjust salt/pepper right before topping for a dialed-in finish.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Chicken Pot Pie (Skillet Puff Pastry)
A hearty chicken pot pie baked in a large skillet with a creamy sauce, tender chicken, mushrooms, carrots, and peas—finished with a flaky puff pastry top. Simple steps, big comfort, deep golden brown finish.
Equipment
- cutting board
- chef’s knife
- measuring cups
- measuring spoons
- brush
- cast-iron skillet (oven-safe)
Ingredients
- 3 cups shredded cooked chicken skinless; 1 market rotisserie works
- 2 celery stalks diced
- 2 carrots diced
- 1 small onion diced
- 8 ounces baby bella mushrooms cleaned & sliced
- ½ cup peas frozen is fine
- 2 cloves garlic minced
- ½ teaspoon dried sage
- Leaves from 3 sprigs fresh thyme stems discarded
- 1½ teaspoons kosher salt divided (plus more to taste)
- 1½ teaspoons freshly cracked black pepper divided (plus more to taste)
- ½ teaspoon paprika
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup heavy cream or dairy alternative
- 3 tablespoons unsalted butter or olive oil
- 1 package puff pastry thawed
- 1 egg for egg wash
Instructions
- Preheat + start the base: Preheat oven to 400 Fahrenheit (200 Celsius). In an oven-safe cast-iron skillet over medium heat, melt 3 tablespoons butter. Add onion (1 small), celery (2 stalks), and dried sage (½ teaspoon) with ½ teaspoon salt and ¼ teaspoon pepper. Cook until translucent and softened, 3–5 minutes.
- Hard veg + mushrooms (bump the heat): Add carrots (2, diced), mushrooms (8 ounces), and thyme leaves (from 3 sprigs). Increase heat to medium-high and cook, stirring, until the mushrooms release their liquid, it evaporates, and they begin to brown, 5–7 minutes. Season with another ¼ teaspoon salt and ¼ teaspoon pepper.
- Stir in garlic (2 cloves, minced) and cook 30 seconds until fragrant.
- Roux right on the veg: Sprinkle ¼ cup all-purpose flour evenly over the skillet and stir 1–2 minutes to coat and cook off the raw flour taste.
- Build the sauce: Gradually whisk in 2 cups chicken broth. Bring to a gentle simmer and cook, stirring, until thick and glossy, 5–10 minutes. Stir in paprika (½ teaspoon) and season with another ½ teaspoon salt and ¼ teaspoon pepper (adjust later to taste).
- Finish the filling off heat: Remove from heat. Stir in ½ cup cream, 3 cups shredded chicken, and ½ cup peas. Taste and adjust salt/pepper (use the remaining ¼ teaspoon salt and ¾ teaspoon pepper only if you want it extra peppery).
- Top, vent, brush: Drape puff pastry over the skillet, trim or fold the edges as you like, cut 3–4 vents, and brush with 1 beaten egg.
- Bake: Set the skillet on a sheet pan and bake until the pastry is deep golden and the filling is bubbling at the edges, 20–25 minutes. Rest 10 minutes before serving.
Notes
Expert Tips From My Kitchen
- Thickness test: Drag a spoon through the filling; if it slowly closes, you’re perfect. If it stands stiff, loosen with a splash of white wine, broth, or a tablespoon of water.
- No soggy bottom (in a pie dish): If transferring to a pie plate with a bottom crust, par-bake the crust and keep fillings hot when assembling; brush crust edges with egg wash to seal.
- Mushroom magic: Don’t salt mushrooms until they’ve released most moisture; salt too early and they steam instead of brown.
- Puff pastry insurance: Keep pastry cold and filling hot. Cold fat + hot steam = lift and flake.
- Season in layers: Light pinches of salt/pepper at each stage mean you won’t over-salt at the end.
Storage Instructions
- Cool & store: Let leftovers cool, then cover the skillet with plastic wrap or transfer to an airtight container. Refrigerate the leftover chicken pot pie for the next day (up to 3 days).
- Reheat: Warm in a 350°F (175°C) oven until hot; tent with foil if crust is dark. Microwave works in a pinch—re-crisp the top under the broiler for a minute.
- Freeze: Freeze the unbaked, assembled pie (well-wrapped) or cooled filling alone. Thaw in the fridge, then bake until hot and golden.
- Make-ahead: The chicken pot pie filling can be made a day ahead; rewarm gently and top with puff pastry just before baking.
Nutrition Facts
Calories: 582kcalCarbohydrates: 33.5gProtein: 43.1gFat: 27.7gSaturated Fat: 9gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 1.7gTrans Fat: 6gCholesterol: 75.5mgSodium: 1724mgPotassium: 796.2mgFiber: 3.6gSugar: 7.7g
Tried this recipe?Let us know how it was!
Love a one pan meal! I made this for a dinner party. Was impressive with minimal effort. Everyone said it was delicious! We’ve since made it a bunch for weeknight dinners. Always a hit!
Just made the skillet chicken pot it was simple and absolutely delicious perfect for a chili winters night with a good classic movie like the Wizard of Oz
I don’t have and cannot use a cast iron pan on my glass top stove. Am I out of luck?
Hi Carol! You can use any oven-safe pan or skillet! Alternatively, you can use a non-oven safe skillet, then transfer the filling to a casserole or baking dish and bake it in that!