Creamy Chicken Pot Pie

Name: Creamy Chicken Pot Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 4–6
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; ½ medium yellow onion, finely diced; 2 medium carrots, diced small; 1 celery stalk, diced small; 3 garlic cloves, minced; ¼ cup all-purpose flour; 1¾ cups low-sodium chicken broth, divided; ½ cup heavy cream, plus 2 tablespoons as needed to loosen the filling; ½ teaspoon dried thyme; 1 teaspoon salt, adjust to taste; ¼ teaspoon black pepper; ½ cup frozen peas; ⅓ cup finely grated Parmesan; 2 tablespoons chopped fresh parsley; 3 cups cooked chicken, shredded into bite-size pieces; 1 sheet puff pastry, thawed but still cold; 1 egg beaten with 1 teaspoon water; Fresh thyme leaves, for sprinkling

Shredded chicken, carrots, celery, and peas in a creamy Parmesan sauce, topped with puff pastry squares. Baked until the pastry is crisp and the filling bubbles around the edges, then finished with fresh thyme.

1 hour 40 minutesServes 4–6

AmericanOctober 28, 2026

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The recipe

Creamy Chicken Pot Pie

Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 40 minutes
Serves: 4–6

Ingredients

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For the Filling:

For the Topping:

Method

Preheat the oven to 400°F.
Melt the butter in your 2-quart cast-iron dish over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened. If the carrots need more time, add a few tablespoons from the measured chicken broth, cover, and cook until nearly tender. Uncover and let any excess liquid evaporate.
Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1–2 minutes.
Gradually stir in the remaining chicken broth, followed by the heavy cream. Add the salt, black pepper, and dried thyme. Simmer gently, stirring, until the sauce thickens.
Stir in the peas, Parmesan, and parsley. Add the cooked, shredded chicken and mix everything together. If the filling is too thick, add a little extra heavy cream until creamy and spoonable.
Remove from the heat and let cool for about 20 minutes, until no longer steaming heavily.
Cut the cold puff pastry sheet into small squares. Arrange them over the filling, slightly overlapping while keeping them mostly in one layer. Brush the tops with egg wash.
Place the dish on a baking sheet and bake for 25–35 minutes, until the pastry is puffed and well browned.
Top with fresh thyme after baking, then let rest for 10 minutes before serving.
Enjoy!

Dilruba’s tips

Cut the carrots small and evenly so they soften faster. If they’re still firm, add a little of the measured broth, cover, and cook longer before adding the flour.
Keep the filling creamy and spoonable. If it gets too thick after adding the chicken, stir in a little extra cream or a splash of water.
Let the filling cool slightly before topping. Keep the puff pastry cold until you’re ready to cut and arrange it.