Chicken Pot Pie

By Jeri Mobley-Arias
January 12, 2021 | Updated on February 9, 2022

Picture this: chicken pot pie, a delicious, buttery bottle of chardonnay, your favorite streaming network with a good flick cued up–sounds like an ideal night in, right?! This easy chicken pot pie recipe truly is comfort food at its finest.

If you are in the mood for more cozy eats, then try my Skillet Chicken with White Beans and Kale recipe, next!

chicken pot pie

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Chicken Pot Pie

Fun fact: I tried chicken pot pie for the first time a few years ago, and haven’t been able to get enough of it, since! I know, I’m beyond late to the party. How did I miss out on this creamy, comforting goodness for so long?! Don’t worry, since having had my first pie, I made up for lost ground and have eaten my weight in puff pastry and rich and creamy chicken filling.

This chicken pot pie with puff pastry recipe is definitely a keeper! Perfect for any night of the week, this goodness is loaded with carrots, celery, chicken breast, and just the perfect amount of seasoning. I’m keeping this recipe simple and promising big comforting flavor.

For that perfectly flaky chicken pot pie crust, I go for using puff pastry. While you can make your own pie crust, it can make the process a bit more tedious and puff pastry is always a reliable (and delicious) option.

Ingredients Needed to Make Chicken Pot Pie

  • Chicken breast, boneless and skinless
  • Quality olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • Butter
  • Onion
  • Carrots
  • Celery
  • Italian parsley
  • Thyme
  • Dry white wine
  • All-purpose flour
  • Chicken broth
  • Mustard seeds
  • Heavy cream

How to Make Chicken Pot Pie

Now I’m not here to try to reinvent chicken pot pie, rather, I want to bring this homey and comforting classic to your kitchens and leave you scooping for more. So I’m keeping things easy by using a puff pastry rather than making a crust. I just love the flaky layers and I usually save the corners for scooping the last little bits of filling.

While some chicken pot pie recipes call for potatoes, mushrooms, pearled onions, and/or peas, I opt for carrots, onion, garlic, celery and a herby mix of thyme and parsley. The result: utter decadence. Let’s get down into the details:

  • Step 1: Season chicken breasts and bake at 350°F until cooked through. Set aside and shred once cooled.
  • Step 2: Defrost puff pastry and cut into rounds. Each round should be ½-inch wider than the top of the ramekin. Place cut puff pastry rounds back into the refrigerator. It’s important to keep puff pastry cold.
  • Step 3: Preheat oven to 400°F and prepare filling. Sauté vegetables until tender, then stir in thyme and parsley.
  • Step 4: Add wine and cook until liquid reduces by about half.
  • Step 5: Next, add flour and stir until mixture is well combined. Add chicken broth, kosher salt, pepper, mustard seeds and cook until mixture thickens. Add heavy cream and cook for 1 minute.
  • Step 6: Divide filling among 4 oven-safe ramekins and top with puff pastry. Brush the tops with an egg wash and cut 3 slits across the tops of each puff pastry.
  • Step 8: Bake for 20 minutes or until puff pastry is golden brown.
chicken pot pie filling with puff pastry

Tips and Tricks

  • Keep puff pastry cold. For best results, keep puff pastry in the fridge while preparing the filling.
  • Skip individual pies and make one big one. No ramekins? No problem. Simply place filling in a 9-inch pie dish.
  • Have leftover chicken or turkey on-hand? Perfect! Leftover rotisserie or holiday turkey make for the perfect next-day pot-pies.
chicken pot pie closeup

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chicken pot pie

Chicken Pot Pie

5 from 1 vote
Picture this: chicken pot pie, a delicious, buttery bottle of chardonnay, your favorite streaming network with a good flick cued up–sounds like an ideal night in, right?! This easy chicken pot pie recipe truly is comfort food at its finest.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Jeri Mobley-Arias
Course Main Course
Cuisine American


  • 1 pound chicken breast, boneless + skinless
  • Quality olive oil
  • Kosher salt

Pot Pie Filling

  • Freshly cracked black pepper
  • 2 tablespoons butter
  • 1 tablespoon quality olive oil
  • 1¼ cups onion, diced
  • 4 cloves garlic, minced
  • 1¼ cups carrots, diced
  • ¾ cup celery, sliced
  • ¼ cup flat leaf parsley, finely chopped
  • 1 tablespoon thyme, finely chopped
  • ¼ cup dry white wine
  • 3 tablespoons all-purpose flour
  • 1¼ cups chicken broth
  • ¼ teaspoon mustard seeds
  • 1 teaspoon kosher salt, (Diamond Crystal) or to taste
  • ½ teaspoon freshly cracked pepper or to taste
  • ½ cup heavy cream

Egg Wash

  • 1 egg
  • 1 talespoon water


  • Defrost puff pastry according to package. Puff pastry should be rolled out into a ¼-inch layer and cut ½-inch wider than the tops of ramekins. Placed precut pastry on a silicone sheet or parchment paper and back into the refrigerator until ready to use. 


  • Preheat oven to 350°F rub chicken breast with olive oil and season generously with salt and pepper. Place on baking sheet and cook for 30 minutes or until cooked through.
  • Remove from oven and set aside to cool.
  • Shred chicken and place in bowl and set aside for later use. You should have ~2 cups of shredded chicken.


  • Preheat oven to 400°F.
  • In a dutch oven, melt butter over medium-high heat. Add olive oil and stir. Add onion and garlic and cook for 5 minutes or until onion is translucent. Add celery and carrots and cook for 3 minutes or until softened. Add parsley and thyme and cook for 1 minute.
  • Add wine and cook until liquid is reduced by about half. Add flour and mix until mixture thickens. Add broth, salt, pepper and mustard seeds. Cook for 3 minutes. Add heavy cream, stir to combine and cook for 2 minutes. Turn off heat.
  • In a small bowl, whisk egg and add water.
  • Scoop filling into desired pie pan(s) and top with pastry dough. Crimp pastry dough along the sides to make it stick to the pie dish.
  • Brush dough with egg wash, making sure to brush along the sides. Using a knife, cut four small slits in the middle of the dough, as this will allow for steam to release from the pie.
  • Place on a baking sheet and cook in oven for 20 minutes or until pastry dough is golden brown.
  • Remove from oven, top with flaky salt (optional) and cool for 5 minutes before diving in.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!
chicken pot pie



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Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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