Chicken Pot Pie


This Classic Chicken Pot Pie is an easy family favorite. With the flaky, buttery crust, a creamy sauce, and a hearty mixture of roasted chicken and vegetables, what’s not to like? I love using the whole roasted chicken and vegetables I made earlier in the week, but store-bought rotisserie chicken also works in a pinch! My kids absolutely love this dish and I love that I have a complete dinner prepared in one pot.


Chicken Pot Pie


  • Author: Roni Proter
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes


Units Scale
  • 1 large roasted chicken breast, including rib meat, cubed
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1/3 cup leeks, washed, trimmed and only white and light green part
  • 1/3 cup cubed celery
  • 1/3 cup peeled and cubed carrots
  • 1/2 cup frozen peas
  • 1 minced garlic clove
  • 1 tsp fresh thyme, destemmed
  • Pinch of kosher salt and fresh cracked pepper
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 puff pastry sheet, thawed
  • Extra flour for rolling out puff pastry


  1. Heat oven to 400 degrees. In a medium-sized pot set to medium heat, melt butter and add the leeks, celery and carrots and sauté until vegetables begin to soften about one minute. 
  2. Add the garlic, thyme pinch of salt and pepper and then sprinkle the flour evenly over the vegetables and sauté for another minute until the garlic is fragrant.
  3. Add the chicken, broth and cream and stir until the sauce simmers and thickens slightly. Pour into a baking dish.
  4. Meanwhile, sprinkle flour on a clean surface and gently roll out the puff pastry, removing creases.
  5. Place over the filling and cut a few small slits to vent the puff pastry.
  6. Bake for 20 minutes or until the puff pastry is golden brown.

Keywords: Chicken Pot Pie

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