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Quick and Easy Chicken Pot Pie for Dinner

Nothing says comfort food like a bowl of warm chicken pot pie for dinner in winter! This one is so simple and easy you will be making it more often. Simple flavorful chicken with a mix of vegetables and a whole lot of chicken broth bubbling under a baked flaky pastry crust.
5 from 25 votes
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Course: Dinner
Cuisine: British
Keyword: Chicken pot pie, comfort food, Cream of mushroom soup, fall, winter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 493kcal
Author: Veena Azmanov


  • 1 Chicken breast 2 halves
  • 2 cups Stock
  • 1/2 Onion chopped
  • 1 clove Garlic minced
  • 1/2 cup Carrots diced
  • 1/2 cup Green peas
  • 1/2 cup Green beans chopped
  • 1/2 cup Mushrooms chopped
  • 2 sprigs Thyme or 1/2 tsp dried
  • 2 tbsp Parsley
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • 1/2 cup Cream
  • Salt and pepper to taste
  • 1 sheet Puff pastry
  • 1 Egg
  • 2 tbsp Water


  • Preheat the oven to 200 C/400 F.
  • Thaw the puff pastry but keep chilled in the fridge.

Prepare Soup 

  • In a soup pot heat oil and butter.
  • Saute garlic, onions and dried thyme for 2 minutes.
  • Add flour and stir constantly for a minute on medium-low making sure not to brown the rue. If necessary add a few tablespoons of water.
  • Next, add in a cup of the stock - continue to stir until the flour is absorbed and the sauce thickens.
  • Add in the vegetables, chicken, and stock.
  • Season with salt and pepper.
  • Continue to cook on medium for about 10 minutes until the chicken is cooked.
  • Add in the parsley.
  • Lastly, add the cream.
  • Check seasoning and consistency. Add more salt and pepper or water if needed.
  • Switch the heat off and keep warm.

Prepare Puff Pastry 

  • Cut out the puff pastry an inch larger than your soup bowls/ramekins.
  • Pour the chicken soup in the bowls/ramekins.
  • Place the bowls on a baking tray.
  • Brush the edges with egg wash so the puff pastry will seal.
  • Place the disc of pastry on top and press around to seal.
  • Cut a cross on the top of each pie as a vent for steam to escape.
  • Bake in a preheated oven for about 20 to 25 minutes or until the top is golden and crispy.



Serving: 253g | Calories: 493kcal | Carbohydrates: 28.5g | Protein: 18.1g | Fat: 34.2g | Saturated Fat: 12.3g | Polyunsaturated Fat: 21.7g | Monounsaturated Fat: 0g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 291mg | Potassium: 0mg | Fiber: 2.1g | Sugar: 4.1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg