Chicken and Wine Pot Pie

Chicken and Wine Pot Pie

Recipe by Laura OlsonCourse: Main DishDifficulty: Easy


Prep time


Cooking time



Savory and fragrant, this is classic comfort food with a twist!


  • 1 package frozen puff pastry shells

  • 8 Tbsp (1 stick) butter

  • 3/4 C onions, diced

  • 2 Tbsp fresh thyme

  • 2 Tbsp fresh sage, chopped

  • 2 Tbsp minced garlic

  • salt and pepper to taste

  • 1/2 C flour

  • 1 1/2 C chicken broth

  • 3/4 C dry white wine (like pinot grigio)

  • 3/4 C half & half

  • 2 C peeled and diced potatoes (I used sweet potatoes)

  • 2 large carrots, peeled and diced

  • 3 C cooked and cubed chicken (you can use cooked rotisserie chicken from your deli for convenience and extra flavor!)


  • Bake the puff pastry shells according to the package directions. Cool and set aside.
  • While the shells are baking, in a large skillet melt butter. Add the onion and cook until translucent, about 3-5 minutes. Add thyme, sage, garlic and salt and pepper – stir well.
  • Whisk in the flour and cook for 1-2 minutes until incorporated. Add the chicken broth and wine and bring to a simmer until sauce thickens slightly (about 5-10 minutes). Stir in half & half and mix well.
  • Add potatoes and carrots and cook for 10 minutes to soften the veggies. Add chicken, stir well and cook another 5 minutes, stirring frequently.
  • Transfer mixture into a greased casserole dish. Bake at 350 for 30-40 minutes until veggies are tender.
  • To serve, remove the round center from baked puff pastry shells. Place the outer shell on a plate and fill with the pot pie mixture, topping with the center part. Enjoy!