This rich and creamy deconstructed chicken pot pie is the ultimate bowl of cozy-weather comfort. It's great for busy weeknights, quickly coming together in one pot with juicy chicken thighs, tender veggies, and a savory creamy soup. The delicious crust is baked separately so it's crisp, buttery, and easy to put together!
When the cozy weather comes to town, y'all know I get too, too excited. The fireplace comes right back on and my stove and oven are covered in pots of chicken noodle soup, avgolemono, slow braised beef stew, and, of course, any and all types of chicken stews.
As one of my personally favorite (and reader favorite) recipes, this post deserved an update. It's easy and cozy and done in less than 30 minutes, what is not to love about chicken pot pie soup?
It's the perfect meal for this time of the year, taking the classic chicken pot pie filling and cooking it in a pot with a few modernized touches rather than spending a couple of hours stewing and shredding and rolling dough.
It's chicken thighs and vegetables mixed up in a creamy sauce that the kids just eat up, you know? A mom's best friend.
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Equipment
Dutch Oven - you could also make this in a braiser like I did, but a dutch oven gives you plenty of space. Dutch ovens are probably the most used piece of equipment in my kitchen, especially during the fall and winter seasons (soup season!).
Key Ingredients for Chicken Pot Pie
Chicken Thighs - these are the best part of the chicken to use for protein in a soup or stew. They hold up so well after being seared, braised, and simmered for long periods of time. Chicken breasts can get overcooked very easily.
Chicken Broth - Use a low sodium chicken broth so you can control the salt in your soup.
Fresh Herbs - I use fresh thyme and rosemary, and it works so well, they bring a lot of flavor into your soup. You can also use dried herbs, just use less of the dried rosemary because it's pretty strong.
Heavy Cream - the richness, the decadence? Oh, the heavy cream brings it.
Puff Pastry - even if it's deconstructed chicken pot pie, it's not pot pie without a crust. Store-bought puff pastry is super easy to cut into pieces and throw in the oven while your soup simmers.
Instruction
Making a crustless chicken pot pie is really simple! You could enjoy the soup as is, but honestly the best part of a chicken pot pie is having a pastry or biscuit topping to sop up that creamy gravy you'll have at the bottom of your bowl.
Step 1 | Sear your chopped chicken thighs.
Step 3 | Add flour and stir to coat.
Step 2 | Sauté the veggies, herbs, and spices.
Step 4 | Add chicken back to the pan, add stock or broth and the cream.
All while your oven preheats and you heat up a sheet of puff pastry you bought from the store. Dinner is served! So easy.
And if you're using leftover chicken, it's even easier!
Variations and Substitutions
Adding other vegetables like green beans, corn kernels, and mushrooms make this dish even more filling. Some people even love adding potatoes or gnocchi!
Different toppings besides a puff pastry crust also change the game. Flaky homemade biscuits make an amazing accompaniment, as well as just baking off actual pie crust if you have some leftover from baking a tasty thanksgiving pie this season.
Using rotisserie chicken also cuts down on the cook time, so if you want to speed things up grab one hot and ready before you come home (or use this recipe to jazz it or its leftovers up!)
And you could make it in a large skillet or even throw it in a casserole dish to bake in the oven if you don't want to babysit. Just cook it until the chicken thighs are cooked through, at 165 degrees F on a meat thermometer.
Storage and Reheating
Storing
Let the chicken pot pie come to room temperature before transferring to an airtight container to keep in the fridge for up to 4 days. Which means it's a great make ahead recipe!
Reheating Chicken Pot Pie
Reheat in the microwave or on the stovetop until warmed through.
FAQs
If you want your soup to become even thicker, make a cornstarch slurry. With about 1 tablespoon of cornstarch in a small bowl, pour in 1 tablespoon of water and mix together. Stir it into the simmering soup at the end of the cook time
Over the years readers have said that using gluten free flour has worked as a thickening agent!
You absolutely can sub milk or half and half for heavy cream. It won't be as rich but it'll still be delicious.
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📖 Recipe
Deconstructed Chicken Pot Pie
This rich and creamy deconstructed chicken pot pie is the ultimate bowl of cozy-weather comfort. It's great for busy weeknights, quickly coming together in one pot with juicy chicken thighs, tender veggies, and a savory creamy soup. The delicious crust is baked separately so it's crisp, buttery, and easy to put together!
Ingredients
Chicken Pot Pie soup
- 4 tablespoon butter
- 6 boneless, skinless chicken thighs, chopped into bite-sized pieces
- 2 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 medium carrots, peeled and small dice
- 1 medium yellow onion, small dice
- 2 celery ribs, small dice
- ½ teaspoon fresh thyme leaves
- ½ teaspoon fresh rosemary, minced
- 1 teaspoon granulated garlic
- ¼ teaspoon ground turmeric, optional
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- Kosher salt and freshly cracked black pepper, to taste
- ½ cup frozen peas
Puff Pastry Crusts
- 1 sheet of frozen puff pastry
- 1 large egg
- 2 tablespoon water
Instructions
Make the Chicken Pot Pie Soup
- Preheat oven to 375 degrees F (190 degrees C).
- Melt the butter in a dutch oven on medium-high heat. Season the chicken thigh meat with the 2 teaspoon kosher salt and ½ teaspoon black pepper. Sear chicken on both sides until the chicken has a nice golden brown color, 2-3 minutes on each side.
- Use a slotted spoon or tongs to remove the chicken to a plate. Set aside.
- Add your carrots, onion, and celery into the dutch oven. Sauté for 3-5 minutes, or until onions become translucent and the carrots start to gain a brown crust.
- Stir in the fresh thyme, rosemary, granulated garlic, ground turmeric and let that mix in for 2 minutes. Stir in all purpose flour, yes it will get thick and gloopy, that's alright.
- Begin to splash in the chicken broth, stirring constantly, adding more as the flour absorbs the liquid. Keep going, it's going to look weird until the broth and the flour thin out and become liquid and soup-like. Add in heavy cream.
- Simmer over medium heat, stirring occasionally, for 15 minutes. The soup will thicken up slightly. Add the frozen peas five minutes before you're done cooking, you don't want to overcook them.
- Serve hot with puff pastry (or preferred topping) on the side.
Make the Puff Pastry Crust Top
- Cut your puff pastry into 8 equal pieces, cut into squares or rectangles, then whisk together the egg and water together for an egg wash. Gently brush it on to the pastry, place the pastry onto a baking sheet, and bake according to packaging instructions.
Notes
Tips and Variations
Adding other vegetables like green beans, corn kernels, and mushrooms make this dish even more filling. Some people even love adding potatoes or gnocchi!
Different toppings besides a puff pastry crust also change the game. Flaky homemade biscuits make an amazing accompaniment, as well as just baking off actual pie crust if you have some leftover from baking a tasty thanksgiving pie this season.
Using rotisserie chicken also cuts down on the cook time, so if you want to speed things up grab one hot and ready before you come home (or use this recipe to jazz one or its leftovers up!)
And you could make it in a large skillet or even throw it in a casserole dish to bake in the oven if you don't want to babysit. Just cook it until the chicken thighs are cooked through, at 165 degrees F on a meat thermometer.
Storage and Reheating Instructions
Let the chicken pot pie come to room temperature before transferring to an airtight container to keep in the fridge for up to 4 days. Which means it's a great make ahead recipe!
Reheat in the microwave or on the stovetop until warmed through.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 487Total Fat: 39gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 160mgSodium: 980mgCarbohydrates: 23gFiber: 3gSugar: 6gProtein: 13g
All nutrition facts are estimations. Please see a physician for any health-related inquiries.
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.
Alice Roberts says
This was absolutely delicious! It's the best recipe I've used in many months. Definitely a keeper.
Jen says
I made this tonight and it was a big hit! I was out of turmeric so I added a pinch of Madras curry powder instead, and I had no puff pastry so we ate it on top of rice. It was good enough to lick the bowl clean! I could see this being pretty adaptable to whatever veg you have on hand in the fridge. Super yum, this recipe is definitely a keeper!
Nicole Nalchajian says
Made this tonight, delicious and so easy.