Deconstructed chicken pot pie is an easy weeknight dinner with comforting chicken, veggies, and flaky individual puff pastry crusts! A family favorite!
There is something so comforting about chicken pot pie. I don't know what it is, maybe the flaky golden crust, the creamy gravy and delicious chicken and tender veggies scream, "Eat on a cold winter's evening!"
I have my eye on a few gorgeous soup bowl ramekins to make classic chicken pot pie in, but for now I make it in a pot and bake the crust separately.
Why, you may ask? Because I find no reason to have a huge dish of chicken pot pie that you have to cut into and ruin that pretty puff pastry crust for leftovers. You cut the puff pastry into pieces and bake while the filling is simmering, and everything will be done at the same time while having beautifully crisp pastry to top a bowlful of piping hot chicken pot pie. It's easy, it's fast and oh so filling.
Hence the 'deconstructed' part of the pot pie. It's an easy one pot recipe that I love so much since all the ingredients are inexpensive and usually right in your fridge, and a great alternative to chicken and dumplings or chicken noddle soup when you're sick.
Chicken pot pie freezes quite well, too! So it's perfect to keep in the deep freezer for those nights where the family is hungry and you just don't feel like cooking. Just know that you aren't the only one feeling that way: I cook for a living, these freezer-friendly meals are life savers!
I buy puff pastry from the store, it's easy to find in the frozen section. And while you can make it on your own, I find buying it to be much simpler and faster, and just as delicious. Just follow the directions on the packaging and you'll have beautifully flaky crust for your pot pie in no time.
Another quick tip: I love to use leftover chicken. Just shred those roasted chicken pieces you cooked yesterday, and toss em in. Chicken pot pie is super simple after that, especially a deconstructed one!
Looking for more easy, family-friendly meals? Check out:
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- 8 chicken thighs, cooked and shredded
- 5 carrots, peeled and small dice
- 1 large yellow onion, small dice
- 3 ribs celery, small dice
- ½-1 cup frozen peas
- ¼ cup (31 g) flour
- 4 tablespoon (57 g) butter
- 3 cups (710 mL) low-sodium chicken broth
- ¼-1/2 cup (118 mL) cream or half and half
- Kosher salt and freshly cracked black pepper, to taste
- ½ teaspoon dried thyme
- 1 teaspoon granulated garlic
- ⅛ teaspoon turmeric, optional
- 1 sheet of frozen puff pastry
- 1 large egg
- 2 tablespoon water
- Preheat oven to 375 degrees F (190 degrees C). Melt the butter in a dutch oven on medium heat, then add your veggies in. Stir for 3-5 minutes, or until onions become translucent. Throw in your chicken at this time. Season with salt and pepper and cook for another 5 minutes. Add in flour and stir, coating the vegetables and chicken. Cook the flour for two minutes to cook the raw taste out.
- Pour in the chicken broth while stirring vigorously, then add frozen peas and allow to thicken for about 10 minutes. Once it starts to thicken (may be sooner than ten minutes so keep an eye on it) add thyme, garlic, and pepper.
- Add your cream and turmeric, stir it up and allow to thicken again for a few minutes. If it becomes too thick, splash in some more broth or cream. If it's too thin, create a cornstarch slurry with 2 tablespoons cornstarch and a splash of water in a small container, whisk together with a fork to make a loose paste and stir it into the pot. Taste for seasoning, adding salt and pepper if necessary.
- 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.
- Serve hot in bowls with puff pastry crust on top.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 192mgSodium: 702mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 34g
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.