This creamy chicken pot pie recipe is packed with tender chicken, soft vegetables and a rich, velvety sauce, all topped with golden puff pastry. If you’re looking for an easy creamy chicken pot pie that’s comforting, flavourful and perfect for cosy evenings, this one delivers every time.
Ingredients for Creamy Chicken Pot Pie
For the creamy chicken filling
• 600g chicken breast, cut into bite-sized pieces
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon all purpose seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon hot chilli powder (optional)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon dried parsley
• 1 teaspoon fresh thyme leaves
• 150g mushrooms, sliced
• 1 red pepper, diced
• 100g peas
• 2 tablespoons cornflour mixed with 3 tablespoons water (slurry)
• 50g grated parmesan
• 200ml double cream
For the topping
• 1 sheet pre-rolled puff pastry
• 1 egg, beaten (for egg wash)
To serve (optional)
• Creamy buttery mash
• Steamed broccolini
How to make my Chicken Pot Pie
- Cook the sofrito
Heat olive oil in a large pan over medium heat. Add the onion, carrot and celery and cook for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute. - Add the chicken and spices
Add the diced chicken to the pan along with smoked paprika, all purpose seasoning, garlic powder, onion powder, chilli powder, salt and dried parsley. Cook until the chicken is sealed and lightly golden. - Build the filling
Add fresh thyme, mushrooms and diced red pepper. Cook for 5 minutes until softened. - Thicken the sauce
Stir in the cornflour slurry and cook until the sauce begins to thicken. Add peas, grated parmesan and double cream. Simmer gently until the mixture becomes rich and creamy. Remove from heat. - Assemble the pie
Preheat oven to 200°C (180°C fan).
Transfer the filling into an ovenproof pie dish. Lay the puff pastry over the top and trim any excess. Press the edges down to seal.Cut small slits in the pastry to allow steam to escape. Brush with beaten egg. - Bake
Bake for 20–25 minutes or until the pastry is golden brown and crisp. Allow to rest for 5–10 minutes before serving.
Top Tips for my Pie
• Let the filling cool slightly before adding pastry to prevent soggy bottoms.
• Don’t skip the steam slits! This keeps the pastry crisp.
• Use full-fat double cream for the richest sauce.
• If the filling feels too thick, add a splash of chicken stock.
• Rest the pie before slicing so it holds its shape.
FAQs
Can I make Chicken Pot Pie ahead of time?
Yes. Prepare the filling up to 24 hours in advance and store in the fridge. Add pastry and bake when ready.
Can I freeze Chicken Pot Pie?
Yes. Freeze before baking. Bake from frozen at 180°C for 45–50 minutes.
Can I use leftover roast chicken?
Absolutely. Skip cooking raw chicken and stir shredded cooked chicken into the sauce.
Can I use shortcrust pastry instead?
Yes, but puff pastry gives a lighter, flakier finish.
If you love comforting chicken dinners, try my Chicken Biryani recipe next!
Creamy Chicken Pot Pie with Puff Pastry
Ingredients
For the creamy chicken filling
- 600 g chicken breast cut into bite-sized pieces
- 3 tablespoons olive oil
- 1 onion finely chopped
- 1 carrot finely diced
- 1 celery stalk finely diced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon all purpose seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon hot chilli powder optional
- 1 teaspoon salt adjust to taste
- 1 teaspoon dried parsley
- 1 teaspoon fresh thyme leaves
- 150 g mushrooms sliced
- 1 red pepper diced
- 100 g peas
- 2 tablespoons cornflour mixed with 3 tablespoons water slurry
- 50 g grated parmesan
- 200 ml double cream
For the topping
- 1 sheet pre-rolled puff pastry
- 1 egg beaten (for egg wash)
To serve (optional)
- Creamy buttery mash
- Steamed broccolini
Instructions
Cook the sofrito
- Heat olive oil in a large pan over medium heat. Add the onion, carrot and celery and cook for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute.
- Add the chicken and spices
- Add the diced chicken to the pan along with smoked paprika, all purpose seasoning, garlic powder, onion powder, chilli powder, salt and dried parsley. Cook until the chicken is sealed and lightly golden.
Build the filling
- Add fresh thyme, mushrooms and diced red pepper. Cook for 5 minutes until softened.
Thicken the sauce
- Stir in the cornflour slurry and cook until the sauce begins to thicken. Add peas, grated parmesan and double cream. Simmer gently until the mixture becomes rich and creamy. Remove from heat.
Assemble the pie
- Preheat oven to 200°C (180°C fan).
- Transfer the filling into an ovenproof pie dish. Lay the puff pastry over the top and trim any excess. Press the edges down to seal.Cut small slits in the pastry to allow steam to escape. Brush with beaten egg.
Bake
- Bake for 20–25 minutes or until the pastry is golden brown and crisp. Allow to rest for 5–10 minutes before serving.
Video
Notes
Top Tips for my Pie
• Let the filling cool slightly before adding pastry to prevent soggy bottoms.• Don’t skip the steam slits! This keeps the pastry crisp.
• Use full-fat double cream for the richest sauce.
• If the filling feels too thick, add a splash of chicken stock.
• Rest the pie before slicing so it holds its shape.
FAQs
Can I make Chicken Pot Pie ahead of time?Yes. Prepare the filling up to 24 hours in advance and store in the fridge. Add pastry and bake when ready. Can I freeze Chicken Pot Pie?
Yes. Freeze before baking. Bake from frozen at 180°C for 45–50 minutes. Can I use leftover roast chicken?
Absolutely. Skip cooking raw chicken and stir shredded cooked chicken into the sauce. Can I use shortcrust pastry instead?
Yes, but puff pastry gives a lighter, flakier finish.
You might also like the following recipes!
- Easy Homemade Tandoori Chicken Recipe
- Chicken Shawarma Wraps
- Creamy mushroom pasta
- Creamy Tomato Pasta with Burrata
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