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Quick Creamy Chicken Pot Pie with Flaky Crust

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A quick and easy chicken pot pie with a creamy, velvety filling and a flaky puff pastry crust. Ready in under 45 minutes, this shortcut method skips the traditional roux for a simpler, faster weeknight dinner that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots mix
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
  2. Place a large oven-safe skillet over medium heat and add the butter. Let it melt and foam slightly. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables have softened.
  3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  4. While the vegetables are cooking, whisk the flour with 1/2 cup of the chicken broth in a small bowl until smooth to make a slurry.
  5. Pour the slurry into the skillet with the vegetables and stir constantly for about 1 minute. Then slowly pour in the remaining 1.5 cups of chicken broth, stirring continuously. Bring the mixture to a gentle simmer and cook for 2-3 minutes until thickened.
  6. Reduce the heat to low and stir in the heavy cream, dried thyme, and dried sage. Let the sauce simmer gently for another 2-3 minutes until thickened enough to coat the back of a spoon. Season with salt and pepper to taste.
  7. Stir in the cooked chicken and frozen peas and carrots mix. Cook for 2-3 minutes until everything is heated through.
  8. Remove the skillet from the heat. Place the puff pastry sheet over the filling, tucking the edges inside the skillet.
  9. Cut 4-5 slits in the top of the pastry to allow steam to escape. Brush the beaten egg evenly over the entire surface of the pastry. Sprinkle with flaky sea salt if desired.
  10. Bake for 18-22 minutes, until the pastry is puffed up and deep golden brown and the filling is bubbling. Let cool on a wire rack for at least 5-10 minutes before serving.

Notes

Don’t skip the slurry step to avoid lumps. Use a hot oven (400°F) for best puff pastry results. Let the pot pie rest for 5-10 minutes after baking to allow the filling to set. For a vegetarian version, swap chicken for chickpeas and use vegetable broth. For dairy-free, use plant-based butter and coconut milk or oat milk. For gluten-free, use gluten-free flour blend and gluten-free puff pastry.

Nutrition

Keywords: chicken pot pie, quick chicken pot pie, creamy chicken pot pie, easy chicken pot pie, weeknight dinner, comfort food, puff pastry chicken pot pie

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