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chicken pot pie

Chicken Pot Pie

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.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: Jeri Mobley-Arias


  • 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.