Creamy Rosemary Chicken Pot Pie

Creamy Rosemary Chicken Pot Pie

Tender and moist rosemary chicken with creamy vegetables. All topped with a sweet puff pastry. Makes your mouth start watering right. If reading about it doesn’t, smelling this Creamy Rosemary Chicken Pot Pie baking in your oven certainly will!

My wife and I love watching a TV series called “The Great British Bake Off.” One day while watching the show we were inspired to make a baked dish for dinner. During the episode there was mention of puff pastry used by one of the contestants. We’d never had puff pastry before, but it certainly looked and sounded great.

We discussed our meal options and agreed that a chicken pot pie sounded good. It’s a dish we’ve enjoyed from prepackaged meals several times, but our homemade pot pie was so much better! The chicken was moist and tender, the veggies added a sweet spicyness to the cream sauce, and to round off the dish, the rosemary complemented the puff pastry very well. Whether you make this for a family dinner or invited guests, it’s sure to make them want a second helping.

Ready to get messy?


  • 1/4 cup olive oil
  • 1/4 cup carrots
  • 1/4 cup turnips
  • 1/4 cup celery
  • 1/4 cup red onion
  • 1/4 cup green peas
  • 1/4 cup parsnips
  • 1/4 cup collard greens
  • 4-5 sprigs Rosemary (remove leaves from sprigs)
  • 1 cup heavy cream (divided)
  • 3 1/2 cups chicken broth (divided)
  • 3 tablespoons flour (divided)
  • 3 chicken breasts
  • 1 1/2 sheets puff pastry
  • 1 egg, beaten for pastry topping
  • Salt and pepper to taste


1) Preheat oven to 400 degrees

2) Allow puff pastry to thaw to room temperature

3) Add 1 teaspoon olive oil, 1 cup of chicken broth, 1/2 of your chopped rosemary, and chicken breasts to a large pot. Sprinkle the breasts with a little salt. Cover breasts and cook over medium heat. Turn the breasts every few minutes to help keep them moist and tender. Once the breasts are cooked through the middle, Set aside and allow them to rest before chopping into cubes.

4) Chop all vegtables to the same size. The size is up to you, but I like mine to be slightly bigger than the green peas.

5) Combine all veggies, except for the collard greens, into a large pot and mix in the olive oil until the veggies are well coated. I used frozen peas and added them with the rest of the veggies, but if unfrozen I would add them in the next step with the collard greens. Sauté veggies over medium heat until tender and onions start to become translucent, a little over 5-8 minutes. Salt and pepper to taste.

6) Next slowly add 1/2 cup heavy cream, 1 cup chicken broth, remaining rosemary, collard greens, and 1 tablespoon flour to the veggies. Simmer over medium heat until the sauce is very thick. Stir every few minutes so the mixture doesn’t stick to the pot.

7) After the sauce has thickened, turn the heat down to low and slowly add 1/2 cup heavy cream, 1 and 1/2 cups chicken broth, and 1 tablespoon flour, and chopped chicken breasts to the pot. Allow to simmer for a about 2 minutes until the sauce starts to slightly thicken. Stir mixture to make sure everything is nicely coated with the sauce. Pure the mixture into 7″ x 11″ baking dish.

8) Cut the puff pastry into even strips and weave them like a basket over the top of the creamy mixture.

9) Brush egg over the top of the puff pastry. This was the perfect time for me to have my little boy help me. He loves to be in the kitchen helping daddy cook.

10) Bake for about 30 minutes or until the pastry turns golden brown on the top.

Thanks for stopping by Messy Foodie. If you make the dish feel free to let me know you think. Enjoy!

This dish was also inspired by


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