Chicken Pot Pie
Creamy chicken and vegetables under a flaky pastry lid.
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Join HomecookedIngredients
- 500 g Chicken
- 2 Carrot
- 150 g Frozen peas
- 1 Onion
- 50 g Butter
- 50 g 00 flour
- 500 ml Chicken stock
- 150 ml Milk
- 1 Puff pastry
- 1 Egg
- 1 tsp Salt
Method
- Heat the oven to 200°C (400°F).
- While the oven heats, dice the chicken, carrot, and onion.
- Melt the butter in a pan over medium heat and cook the chicken, carrot, and onion until the chicken is sealed and the vegetables soften, about 6 minutes.
- Stir in the flour and cook 1 minute, then gradually whisk in the stock and milk, add the peas and salt, and simmer to a thick, creamy filling, about 5 minutes.
- Tip the filling into a baking dish, lay the pastry over the top, trim, and brush with beaten egg.
- Bake until the pastry is puffed and deep golden, about 25 minutes.
- Rest a few minutes, then serve.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Chicken Pot Pie
Chicken Pot Pie is a cornerstone of American comfort cooking, a dish that turns everyday chicken and vegetables into something warm and celebratory under a golden crust. The heart of it is the filling: butter and flour cooked into a roux, then whisked with stock and milk into a velvety sauce that binds diced chicken, carrots, onion, and sweet peas. Topping it all with puff pastry, brushed with beaten egg, gives you the signature contrast of flaky, deep-golden crust breaking into a creamy, savory interior.
Eating it is pure cold-weather satisfaction — a spoon through the crisp lid into a rich, well-seasoned stew of tender chicken and soft vegetables. Cooking the flour for a minute before adding liquid keeps the sauce from tasting raw and helps it thicken to that ideal creamy consistency, while a few minutes' rest after baking lets the filling set so it doesn't run everywhere. This is Sunday-dinner food, the sort of dish that feeds a family and fills a kitchen with the smell of baking pastry. Serve it straight from the dish with a simple salad to lighten the plate.
Chicken Pot Pie: frequently asked questions
How many calories are in Chicken Pot Pie?
One serving of Chicken Pot Pie has about 587 calories, with 33g of protein, 38g of carbs, 34g of fat and 3g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Chicken Pot Pie high in protein?
Yes — each serving delivers about 33g of protein. That's 22% of its 587 calories coming from protein.
Is Chicken Pot Pie gluten-free?
As written, no — it contains 00 flour, Puff pastry. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
Is Chicken Pot Pie dairy-free?
Not as written — it uses Butter, Milk, Puff pastry. Swapping those for a plant-based alternative makes it dairy-free.
How long does Chicken Pot Pie take to make?
About 60 minutes start to finish, but only around 28 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
How many servings does Chicken Pot Pie make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.