Chicken Pot Pie

Chicken Pot Pie is hands-down the kids most favorite dish. The crunchy puff pastry on the outside with a creamy filling of chicken and loads of veggies, makes chicken pot pie a family friendly recipe my kids never get bored of! And the best thing is… I usually have everything in the freezer and pantry already, which makes it very budget friendly too. Personally, I prefer fresh herbs, but I have made it with dried herbs plenty of times and the kids don’t seem to taste the difference, although I think the rosemary and thyme stay a bit ‘woody’ to my taste.

This Chicken Pot Pie recipe makes enough for a cake tin that is on the bigger side, but if you have filling left, pop it in the freezer for mini chicken pot pies later!

Ingredients Chicken Pot Pie

For the Chicken Pot Pie filling we will need:

  • 3 chicken thigh fillets
  • 2 celery stalks, sliced (+/- 120 gr)
  • 2 carrots, sliced in quarters (+/- 150 gr)
  • 2 onions, diced (+/- 180 gr)
  • 1 potato, in small cubes (+/- 150 gr)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • small bunch parsley
  • 1 tbsp freshly chopped thyme leaves
  • 1 tbsp freshly chopped rosemary
  • 2 tbsp minced garlic
  • 1 tbsp flour
  • 3/4 cup thickened cream
  • 1 chicken stock cube
  • 1 cup boiled water
  • 1 tsp maggi seasoning
  • 1 tbsp butter
  • salt & pepper to taste

Other ingredients:

  • 3 sheets of puff pastry
  • 1 egg (beaten)

This might seem like a huge list, but you can take shortcuts, because you don’t have to be super precise with the amounts of veggies. Often, I buy bags of mixed veggies (peas, corn & carrot). That saves time cutting and because I buy celery in a bunch, I cut and freeze the celery that I don’t use before it goes off. It might not be good for salads anymore, but for dishes where you cook the celery anyway, it is perfect and time saving!

Instructions Chicken Pot Pie

Turn the oven on 180โ„ƒ, cover an oven tray with spray oil for the chicken and sprinkle with salt & pepper. When the oven reached 180โ„ƒ, pop the chicken in for 20 minutes. They will come out a bit pale, but they should just be cooked all the way through. However, if you have thick chicken thighs, you might have to check them and let them go a little bit longer. You don’t want to cook them dry, because it’ll go back in the oven again later.

Saute the onions and garlic in butter until the onions look a bit transparant. Then add the veggies that need to cook the longest, being; carrots, potatoes, celery and the rosemary and thyme. When cutting the potato, make sure the cubes are small, otherwise they might not cook entirely. Stir the veggies and cook for +/- 2 minutes.

If you haven’t already, dissolve the chicken cube in the 1 cup of boiling water. Ofcourse you can buy chicken stock out of a pack. The reason I use chicken stock cubes, is because they don’t go off in my cupboard and because I am able to decide myself how strong the flavour of the stock is by how much water I mix it with. Personally, I reckon the chicken stock cubes of the brand Vegeta are the best. Set the stock aside for later and add the corn and peas.

Add the flour add stir until you can’t see any white flour. This will thicken the sauce once all the liquid is added. If you add the flour after the liquid, it will leave clumps. Once the veggied are coated in flour, add the chicken stock and Maggi seasoning. Let simmer on low heat for approximately 5-10 minutes. In the meantime the chicken should be cooled off enough to cut, or shred. Whatever floats your boat๐Ÿ˜ I usually cut it, because it’s less time consuming.

Then add thickened cream, chicken, parsley and salt and pepper to taste. I personally like to be very generous with the pepper. Once everything is stirred through, turn off the heat and let it cool down for a little bit.

I have to admit I messed up a little bit with the pictures on this next step. Because of the smell, I was probably hungry by now and forgot to take pictures of how I layered the puff pastry in the cake tin and that I coated it๐Ÿ™ˆ

But as for the cake tin: I spray (or brush) the tin with oil, cut out the bottom and sides and pinch a lot of holes in it with a fork. This process will allow the puff pastry to breathe, so it doesn’t get too sloppy. Then add the filling and top off with puff pastry. Especially for you lovely folks, I braided the top to make it look pretty. Usually I’m lazy and just lay the puff pastry on top of it and cut holes in it๐Ÿ˜‚ Brush with the egg wash and pop in the oven on 200โ„ƒ for approx. 15-20 minutes.

Good thing I thought of these steps while making the mini chicken pot pies! I sprayed the ramekins with oil, but decided not to put any puff pastry in the bottom of these ones, because the ramekins are quite thick and the puff pastry most likely will get soggy.

Chicken Pot Pie

Chicken Pot Pie is a savoury 'pie' with a creamy chicken filling with vegetables and enveloped by a crunchy puff pastry crust. Perfect for family dinners and a true kid's favorite!
Course Main Course
Servings 4 people


  • 1 big cake tin
  • 1 oven tray
  • 1 saute pan or other big pan



  • 3 chicken thigh fillets
  • 2 celery stalks, chopped (+/- 120 gr)
  • 2 carrots, chopped in quarters (+/- 150 gr)
  • 2 green onions, diced (+/- 180 gr)
  • 1 potato, chopped in small cubes (+/- 150)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • small bunch of parsley
  • 1 tbsp flour
  • 1/2 cup thickened cream
  • 1 chicken stock cube
  • 1 cup boiled water
  • 1 tsp maggi seasoning
  • 1 tbsp butter
  • salt and pepper to taste

Other ingredients

  • 3 sheets puff pastry
  • 1 egg beaten


  • Turn the oven on 180โ„ƒ
  • Spray/brush the oven tray with oil, lay the chicken in the tray and sprinkle with salt and pepper
  • Put the chicken in the oven for 20 minutes
  • Heat the butter in the pan, add the onions and garlic and stir until the onions look glazey
  • Add potato, carrot and celery and cook for about 3 minutes
  • Mix the chicken stock cube with 1 cup boiled water in the meantime and set aside
  • Then add the frozen corn, frozen peas and the flour and stir until the flour is blended in with the vegetables
  • Add the chicken stock and simmer on low heat for +/- 10 minutes
  • In the meantime, cut the chicken into cubes, or shred
  • Then add thickened cream, Maggi seasoning, chicken, parsley and salt & pepper to taste. Stir and let cool down
  • Turn the oven to 200โ„ƒ
  • Spray/brush the cake tin with oil, coat bottom and sides with puff pastry and poke a lot of holes in it with a fork
  • Fill in with the chicken mixture and layer with another sheet of puff pastry
  • Cut some holes in it with a knife and brush with the eggwash
  • Put in the oven until the puff pastry looks crispy and golden. Dependant on your puff pastry, this usually takes 15-20 minutes.
  • When you take it out of the oven, let it rest for about 10 minutes
  • Dish up and optionally garnish with some extra parsley


โ— We usually like to be generous with the pepper, but that’s personal
โ— If you put the filling in ramekins, I recommend to just put the puff pastry on top and not inside to avoid soggy puff pastry bottoms
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