Chicken pot pie is a classic American dish — the traditional version is filled with creamy chicken and seasoned vegetables.


This savory favourite can trace its roots to the Greeks and Romans who would make pies with several meat fillings. Eventually, the pies evolved into having one primary filling: chicken, beef, pork or turkey.


Chicken pot pies can be made up with or without vegetables, surrounded by or only topped with a crust.


In this recipe I have given the dish a bit of an Italian touch with a rich creamy white sauce that melts the chicken every time you take a bite.


After cooking the chicken, vegetables and base in a saucepan, I pour the mixture into a casserole dish and top it with a puff pastry square. Then I bake it for 10 to 15 minutes and serve it with a fresh side salad.


I use frozen pastry dough that can be found at any western grocery store.


This recipe serves two to three people.


Ingredients for the filling


— 250 grams of chicken fillets

— 1/2 cup of diced carrots

— 1/2 cup of bell peppers

— 1/2 cup of broccoli florets

— 1 medium size onion finely chopped

— 1 tablespoon of butter

— 1 tablespoon of all-purpose flour

— 1/2 cup of fresh whipping cream

— 1 cup of water

— 1 tablespoon fresh parsley, chopped

— Handful of fresh rosemary

— 1/2 teaspoon ground black pepper

— 1 egg, beaten with 1 tablespoon of water to make egg wash

— Salt to taste




Melt the butter in a deep pan and add the diced chicken fillets. Cook over a medium heat until the meat turns white.


Add salt. Next, add diced vegetable onions, bell pepper and broccoli — cook for 2 to 3 minutes.


Now add all-purpose flour followed by fresh whipping cream and 1 cup of water. Stir well to mix the flour evenly.


Keep the flame on medium and cook for 2 minutes. Add fresh rosemary, parsley and ground black pepper.


Pie Assembly


Take the frozen dough pastry and keep it at room temperature for 10 minutes. Grease a large ovenproof bowl.


Roll out the puff pastry onto a lightly floured board and using the bowl as a guide, cut the dough into the same shape as the bowl. Make sure it’s about 1 inch bigger so it will stick to the sides.


Evenly distribute the filling inside the bowl. Using a pastry brush, brush the sides of the bowl with the egg wash and cover with the puff pastry, making sure to seal the sides against the bowl.


Brush the tops with egg wash and sprinkle with a little salt, pepper and rosemary. Make a little incision with a fork or knife so the pie doesn’t puff up and explode.


Pre-heat your oven for 10 minutes to 160C.


Now place the filled bowls on a baking tray and cook in the preheated oven for about 10 to 15 minutes or until the tops are golden brown.


Riccha Arora runs the Facebook page Sassy Kitchen — You can also check out her website —

Riccha Arora

Riccha Arora is an IT business consultant by profession and a food blogger by passion. A foodie of Indian origin, Riccha lived in Singapore before moving to Ho Chi Minh City. She loves picking up insights into cuisine from every corner of the globe. Check her out on Facebook on


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