A flaky, buttery crust, a creamy sauce, and mix of chicken and vegetables – this homemade chicken pot pie is the ultimate comfort food on the coldest of days!

Prep icon
PREP10 min
Prep icon
Cooking1 h
Prep icon
Ready in1 h 10 min



  1. Step
    Preheat the oven to 400°F.
  2. Step
    In a Dutch oven or a heavy bottom pot, melt the butter over medium heat.
  3. Step
    Add the onion, celery and carrot. Cook until tender for about 10 minutes.
  4. Step
    Add the garlic and mushroom, continue to cook until all vegetables are tender and golden brown for about 8 more minutes.
  5. Step
    Add the chili flakes, thyme and rosemary. Season with salt and pepper and stir well.
  6. Step
    Add the chicken, peas, broth and milk, stir well, turn the heat down to low and let simmer for about 10 minutes.
  7. Step
    Add in the heavy cream and cheddar. Stir well and simmer for another 5 to 7 minutes or until cheese has melted and the mixture thickens
  8. Step
    Transfer the mixture into a 12-inch cast iron skillet. Roll out the puff pastry and transfer to the top of the skillet. Trim the excess with a scissor or knife.
  9. Step
    In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the puff pastry. Use a fork and poke all over the puff pastry.
  10. Step
    Bake in the over for 20 to 25 minutes or until golden brown. Let cool for about 10 minutes before serving and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe