Deconstructed Chicken Pot Pie

4.66 from 38 votes

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!

Prep Time7

Cook Time25

Total Time32

Course: Dinner

Cuisine: American

Servings: servings

Calories: 487kcal

Author: Eden Westbrook

Equipment

Enameled Cast Iron Covered Dutch Oven, 6-Quart

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 chicken back to the pot and 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.

Nutrition