Herb-Infused Chicken Pot Pie with Flaky Pastry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A classic comfort food with tender chicken, mixed vegetables, and a golden, buttery pastry crust. This american-inspired one pot ready in about 70 minutes pairs chicken thighs, medium carrots, frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 lb chicken thighs
• 3 medium carrots
• 1 cup frozen peas
• 1 small onion
• 2 stalks celery
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried dill
• 1 tsp dried thyme
• 3 tbsp butter
• 1 sheet pastry dough
• 1 egg
• 1 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut chicken thighs into 1-inch pieces. Melt 1 tbsp butter in a large skillet over medium heat, add chicken and cook until golden brown (5-6 minutes), then remove and set aside.
2. Step 2: Melt remaining 2 tbsp butter in the same skillet. Add diced onion and celery, sautéing for 3 minutes until softened. Add diced carrots and cook for 2 more minutes.
3. Step 3: Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in chicken broth and heavy cream, then add dill, thyme, salt, and pepper. Bring to a simmer, stirring until thickened (about 3 minutes).
4. Step 4: Return chicken to the skillet, add frozen peas, and simmer for 5 minutes. Transfer mixture to a 9-inch pie dish. Roll out pastry dough, place over filling, and crimp edges. Brush with beaten egg mixed with Dijon mustard.
5. Step 5: Bake for 30-35 minutes until pastry is golden brown and filling is bubbling around the edges.