Easy Chicken Pot Pie Recipe

I just made the most comforting easy chicken pot pie recipe ever, and I have to tell you—it turned out so creamy, flavorful, and flaky! This one is packed with juicy chicken, colorful veggies, and a rich, velvety sauce.

The puff pastry topping was golden, crisp, and buttery. If you love cozy dishes with minimal effort, this one’s for you. Plus, I paired it once with a Chicken and Sweet Potato Recipe for extra goodness—and wow! Let me walk you through everything I learned from making this wholesome pot pie.

Additional Tips for Making This Recipe Better

After making this delicious mini chicken pot pie, I picked up some useful tips to help you get the best results from the very first try.

• Use rotisserie chicken if you’re in a hurry. I’ve done this a couple of times and it saves so much prep time without sacrificing flavor.
• Thaw your puff pastry in the fridge, not the counter. It stays cool and easier to handle this way—no sticky mess!
• Cut your veggies small. The smaller they are, the faster they cook and the better they blend into the creamy filling.
• Let the filling cool slightly before topping with pastry. This helps the puff pastry bake evenly and stay crisp.
• Try adding a bit of cheese. I once sprinkled a handful of shredded cheddar into the filling—delicious creamy twist!

Easy Ways to Switch Things Up

You can easily tweak this easy chicken pot pie recipe to match your dietary needs or just add fun flavors.

• Dairy-Free Option: Use coconut cream instead of heavy cream, and dairy-free puff pastry (many brands are accidentally vegan).
• Low-Carb Version: Skip the puff pastry and top with mashed cauliflower or a light biscuit topping.
• Flavor Boosters: Add fresh herbs like rosemary or sage, or a splash of white wine for richness.
• Veggie Add-Ins: Add sweet corn, spinach, or mushrooms if you want more variety.
• Protein Swaps: Try leftover turkey or even chickpeas for a vegetarian option.

You can also explore salad recipes on the side to keep it light and balance the richness.

Tools You’ll Need in the Kitchen

Here’s everything I used while making these mini pot pies. Keep it simple!

• Ramekins – for individual servings that bake beautifully.
• Large skillet or pan – to cook the creamy filling evenly.
• Rolling pin – helpful for rolling out puff pastry if needed.
• Sharp knife and cutting board – for dicing the veggies and chicken.
• Pastry brush – for applying egg wash for that golden finish.
• Mixing bowl – for making egg wash.
• Oven – preheated to 200°C for perfect puff pastry crisping.

How to Serve Mini Chicken Pot Pies?

Once baked, these little pies are golden, bubbling, and ready to impress. Here’s how I love to serve them:

• Serve them directly in ramekins—so cute and perfectly portioned.
• Add a sprinkle of fresh parsley or thyme on top for color.
• Place each ramekin on a small plate with a side salad for a full meal.
• Try pairing them with a chilled drink or something fruity—goes well with the richness.
• If you’re planning a cozy dinner, serve it alongside an Orange Chicken Recipe for variety and bold flavors.

How to Store These Little Beauties

Whether you made too many or planned ahead, storing them right makes all the difference.

Refrigerating

Cover each ramekin tightly with foil or plastic wrap. Store in the fridge for up to 3 days. Reheat in the oven to maintain that flaky crust.

Freezing

Let them cool completely, then wrap tightly in foil. Freeze for up to 2 months. When you’re ready, thaw in the fridge overnight and reheat in the oven.

Reheating

Bake at 180°C for 15–20 minutes until heated through. Avoid the microwave—it can make the pastry soggy.

Why You’ll Love This Recipe?

Here’s why this easy chicken pot pie recipe is a repeat-favorite in my home.

• It’s incredibly simple to make. You don’t need to be a pro chef—just follow the steps and enjoy!
• It uses everyday ingredients. Most items are already in your fridge or pantry.
• The flavor is amazing. Creamy, savory, and flaky—every bite is comforting.
• Perfect for any occasion. Great for family dinners, potlucks, or even meal prepping.
• Easily customizable. Make it dairy-free, veggie-packed, or cheesy—your choice!

Helpful Tips Before You Start Cooking

Before you jump in, here are a few more useful notes that helped me get it right:

• Chop everything before you start cooking. It makes the process faster and smoother.
• Use a non-stick skillet or pan to avoid any sticking or burning of the flour-based roux.
• Don’t overfill the ramekins. Leave a little space at the top for the puff pastry to rise.
• Brush the pastry lightly. A heavy egg wash can make it soggy instead of golden.
• Let it rest a few minutes after baking. The filling sets and it’s easier to eat.

These details might sound small, but trust me—they really make a difference.

Nancy

Easy Chicken Pot Pie Recipe

These Mini Chicken Pot Pies are cozy, creamy, and irresistibly flaky. Each ramekin is packed with tender chicken breast, sautéed veggies, and a rich, herbed sauce—all sealed with a buttery puff pastry crust. It's comfort food made easy, and perfect for both weeknight dinners and weekend indulgence.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Course

Calories: 350

Ingredients Method

Ingredients

  

• 3 tbsp unsalted butter – adds rich flavor and helps sauté the vegetables evenly.
• 1 garlic clove minced – gives a mild, savory kick to the base.
• 1/2 cup onion chopped – enhances the flavor with a sweet, aromatic touch.
• 1/2 cup carrots chopped – adds sweetness and texture; fresh carrots work best.
• 500 g chicken breast chopped – boneless and skinless works best for faster cooking.
• 3 tbsp all-purpose flour – helps thicken the creamy filling.
• 1 cup chicken broth – use low-sodium for more control over saltiness.
• 1/2 cup heavy cream – makes the sauce rich and silky.
• 1/4 tsp dried thyme – brings a subtle herby note that balances the creaminess.
• 1/4 tsp black pepper – gives a mild heat and depth of flavor.
• 1 tsp salt – adjust to taste especially if your broth already contains salt.
• 1/2 cup frozen peas – no need to thaw; they cook quickly in the sauce.
• Puff pastry 2 sheets total – thawed in the fridge for best texture and easy handling.
• 1 egg + 1 tsp water – for the egg wash to give the crust a golden glossy finish.

Method

 

1. Start by melting unsalted butter in a skillet over medium heat. Add chopped onion and minced garlic, and sauté until soft and aromatic. This creates a flavorful base that will infuse the entire filling. Toss in chopped carrots and cook for a few more minutes until they start to soften.
2. Next, add the diced chicken breast to the pan. Stir frequently to cook the meat evenly. Make sure the chicken is fully cooked and lightly browned on all sides. This step ensures every bite of your pot pie is tender and juicy.
3. Sprinkle in the all-purpose flour and mix it well to coat the chicken and vegetables. This helps create a roux that thickens the sauce. Slowly pour in the chicken broth and heavy cream, stirring constantly to avoid lumps. Let the sauce simmer gently until it thickens to a creamy consistency.
4. Now it’s time to season! Add dried thyme, black pepper, and salt. Stir well to combine all the flavors. Then, toss in frozen peas and let the filling simmer for a few more minutes. The peas will cook quickly and add a pop of color and texture to the dish.
5. Roll out your thawed puff pastry on a lightly floured surface. Use one of your ramekins to cut out circles, leaving a 1/2-inch border around each. These cutouts will sit perfectly on top of each filled ramekin. No extra shaping needed—just press, cut, and place.
6. Spoon the creamy chicken filling into each ramekin. Place a pastry circle over the top of each one, pressing down lightly around the edges. In a small bowl, whisk the egg with water to make your egg wash. Brush the tops of each pastry to help them bake to a golden, glossy finish.
7. Place the ramekins in a preheated oven at 200°C. Bake for 20–22 minutes, or until the tops are puffed and golden brown. Let them cool for a few minutes before serving—they’ll be bubbling hot inside!