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Creamy Chicken Pot Pie – Easy Kid-Approved Dinner

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This creamy chicken pot pie with flaky puff pastry crust is a comforting, family-friendly dinner that comes together in about 45 minutes. Made with simple ingredients like chicken, carrots, peas, and a rich, velvety sauce, it’s the perfect weeknight meal that everyone will love.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth, low-sodium
  • 1 cup heavy cream
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the vegetables: dice the onion, carrots, and celery into small, even pieces. Mince the garlic and set aside.
  3. In a large oven-safe skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onions are translucent.
  4. Add the minced garlic and cook for another minute, stirring constantly.
  5. Sprinkle the flour over the cooked vegetables. Stir it in and cook for about 2 minutes to remove the raw flour taste. The mixture will look thick and pasty.
  6. Slowly pour in the chicken broth while whisking constantly. Then add the heavy cream. Keep whisking until the mixture is smooth and starts to thicken, about 3-4 minutes. The sauce should coat the back of a spoon.
  7. Stir in the dried thyme, dried rosemary, salt, and pepper. Taste and adjust seasoning.
  8. Fold in the cooked chicken and frozen peas until well combined. Remove the skillet from the heat.
  9. On a lightly floured surface, roll out the thawed puff pastry sheet to about 1/8-inch thickness, slightly larger than your skillet (about 12 inches for a 10-inch skillet).
  10. Carefully place the pastry over the filling in the skillet, tucking the edges over the sides. Cut a few slits in the top to let steam escape.
  11. Brush the beaten egg all over the pastry for a golden shine.
  12. Bake for 20-25 minutes, until the pastry is puffed and golden brown and the filling is bubbling through the slits.
  13. Let the pot pie rest for about 10 minutes before serving to allow the filling to set.

Notes

For a lighter version, use half-and-half instead of heavy cream. To keep the crust from getting soggy, ensure the filling is thick enough before adding the pastry and let the pot pie rest after baking. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, easy chicken pot pie, kid-friendly dinner, comfort food, puff pastry pot pie

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