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Stovetop Chicken Pot Pie

Stovetop Chicken Pot Pie

Michelle Boulé
Make chicken pot pie without the stress and hassle with this recipe for Stovetop Chicken Pot Pie
5 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 4
Calories 247 kcal


  • Lodge Dutch Oven
  • Chef's Knife
  • Wooden Spoon
  • Baking Sheet


  • 2 Tbsp Olive Oil
  • 1 Small Onion Diced
  • 2 Carrots Sliced
  • 2 Celery Ribs Sliced
  • 2 Cloves Garlic Minced
  • 2 Sprigs Thyme
  • Salt
  • Pepper
  • ¼ Cup Flour
  • 2 Cups Chicken Broth
  • ¼ Cup Heavy Cream
  • 1 ½ Cups Chicken Cooked and cubed
  • 1 Cup Peas Frozen
  • 1 Sheet Frozen Puff Pastry


  • Preheat oven to 400
  • In a large dutch oven, combine olive oil, carrots, celery, onion, garlic and thyme over medium-high heat. Season generously with salt and pepper. Cook until onion and celery have become translucent.
  • Add flour to mixture and stir to combine. Stir in chicken broth and cream, then bring mixture to a simmer.
  • Add chicken and peas to mixture. Continue to cook until sauce has thickened. Season to taste with salt and pepper.
  • Roll out thawed puff pastry dough on a lightly floured surface. Slice dough into 2 inch X 4 inch strips and transfer to a parchment paper lined baking sheet.
  • Brush dough with egg wash and season top with thyme and salt.
  • Bake puff pastry for 15 minutes or until top is golden brown and pastry is crispy. Serve with chicken mixture and enjoy!


Calories: 247kcalCarbohydrates: 18gProtein: 8gFat: 16gSaturated Fat: 5gCholesterol: 36mgSodium: 476mgPotassium: 370mgFiber: 3gSugar: 5gVitamin A: 5644IUVitamin C: 28mgCalcium: 45mgIron: 2mg
Keyword Stovetop Chicken Pot Pie
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