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A warm chicken pot pie with a golden, flaky crust

Herb-Crusted Chicken Pot Pie with Roasted Vegetables

This comforting pot pie features tender chicken and roasted vegetables in a creamy, herbed sauce, all topped with a flaky, savory herb-crusted puff pastry. Perfect for a cozy meal, it combines classic flavors with a delightful texture.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Oven-safe skillet or Dutch oven
  • Baking dish or ramekins
  • Whisk

Ingredients
  

Filling

  • 2-3 cups cooked chicken shredded or diced
  • 1/2 cup unsalted butter
  • 1 large onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or half-and-half
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt and freshly ground black pepper to taste
  • 2 sprigs fresh thyme chopped (for filling)
  • 1 sprig fresh rosemary chopped (for filling)
  • 1/2 cup diced potatoes roasted until tender
  • 1/2 cup diced parsnips roasted until tender

Topping

  • 1 sheet store-bought puff pastry (14.1 ounces), thawed
  • 1 egg beaten with 1 tbsp water (for egg wash)
  • 1/4 cup fresh parsley finely chopped
  • 1 tsp dried oregano

Instructions
 

Preparation

  • If using raw chicken, cook it until tender, then shred or dice. Roast diced potatoes and parsnips with olive oil, salt, and pepper until tender and lightly browned.

Cooking the Filling

  • Melt butter in an oven-safe skillet over medium heat, then add onion, carrots, and celery; cook for 5-7 minutes until softened.
  • Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux for thickening.
  • Gradually whisk in chicken broth, then milk, stirring continuously until the mixture simmers and thickens to a gravy-like consistency.
  • Stir in the cooked chicken, frozen peas, frozen corn, roasted potatoes, roasted parsnips, fresh thyme, and rosemary; season to taste with salt and pepper.

Assembly and Baking

  • Transfer the filling to an oven-safe baking dish or individual ramekins if desired.
  • Unroll puff pastry, mix chopped parsley and oregano, then brush pastry with egg wash and sprinkle with the herb mixture.
  • Place the herb-crusted pastry over the filling, crimp the edges to seal, and cut a few slits on top for steam.
  • Bake in a preheated oven at 375°F (190°C) for 30-40 minutes until golden brown and bubbly, tenting with foil if needed.
  • Let the pot pie rest for 5-10 minutes before serving to allow the filling to set.

Notes

For an extra golden crust, ensure a generous egg wash. To prevent the crust from burning, cover loosely with foil if it browns too quickly. Feel free to vary the roasted vegetables based on seasonal availability or preference, such as sweet potatoes or butternut squash. This recipe is also perfect for using up leftover cooked chicken or turkey.