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Creamy Chicken Pot Pie

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A rich and comforting creamy chicken pot pie made with tender chicken, mixed vegetables, and a luscious homemade cream sauce, all baked under a flaky golden pie crust.

Ingredients

  • 1 rotisserie chicken (shredded)
  • 1 tablespoon olive oil
  • 1/2 onion (diced)
  • 1 cup carrots (diced)
  • 1 cup celery (diced)
  • 1 cup frozen peas
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1 sheet puff pastry (thawed)
  • 1 egg (beaten, for egg wash)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
  3. Add butter to the skillet and let it melt. Stir in flour to form a roux. Cook for 1–2 minutes.
  4. Gradually whisk in chicken broth, then add heavy cream and milk. Stir until the mixture thickens, about 3–5 minutes.
  5. Season with salt, pepper, garlic powder, onion powder, and thyme.
  6. Add shredded rotisserie chicken and peas. Stir to combine and cook for another 2–3 minutes.
  7. Transfer the filling into a baking dish or individual ramekins.
  8. Top with a sheet of puff pastry, trimming to fit. Press edges to seal and cut slits for steam to escape.
  9. Brush the top with beaten egg.
  10. Bake for 20–25 minutes or until the puff pastry is golden and crisp.
  11. Remove from oven and let cool slightly before serving.

Notes

  • You can use leftover chicken or cook fresh chicken instead of rotisserie.
  • Add other vegetables like corn or green beans if desired.
  • Use a deep dish pie pan or oven-safe skillet for baking.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-chicken-pot-pie/