Chicken Pot Pie Recipe

This beautiful, fresh chicken pot pie is a simple recipe that is freezer-friendly and great for lunches at work! | themillennialmenu.com

I've been on a puff pastry kick since posting my 3-Ingredient Baked Brie last week, indulging in this comforting Chicken Pot Pie recipe. Chicken Pot Pie is my ultimate comfort food, right after Kraft Mac & Cheese (I know, I know...every foodie has their vice.) I had chicken pot pie all week for lunch this past week with a nice salad and felt so satisfied. I've definitely found a new Sunday meal prep lunch to add into my work lunch rotation. This recipe just tastes like comfort food should taste, with the buttery, flaky puff-pastry crust, the creamy, veggie-stuffed filling, and the hint of thyme. 

Chicken pot pie sounds like an impressive dish to me, but it's actually much easier than I would have thought to make. Part of the secret comes from the puff-pastry crust, which is buttery and delicious and definitely not the 3-hour chore that making your own crust from scratch would be. Once you do the prep of simmering all of the veggies and chicken together to make your filling, it's really a set it and forget it dish once it's in the oven. About 30 minutes later, you're opening the oven door to a beautiful, golden-brown crust and bubbling chicken and veggie goodness.

Another huge perk of this recipe is it's freezer-friendly. Last week, I made a double batch and froze a few portions for my shortened work week this week (hello, vacation!) and have been enjoying chicken pot pie again this week for lunch. Personally, I followed the recipe below through the end and then froze the fully cooked pot pie so when it defrosted, it was ready to take with me for lunch. You could also stop after step 12 and wait to finish of baking your pot pie until you defrost it later. In this case, add at least 20 minutes for cooking time. Either way, I highly recommend you make a double batch, because this recipe is going to leave you wanting more.



Chicken Pot Pie

Makes ~5 lunch servings
Other recipes with these ingredients: Puff pastry: 3-ingredient baked brie or mini apple pies //  Frozen peas: Quinoa Fried Rice
Prep time: 20 minutes
Cook time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 1 sheet of frozen puff pastry (see Grocery Guide for more info)
  • 1-2 chicken breasts (depending on how much meat you want in your pot pie/how deep you want your pie filling to be)
  • 1 small yellow onion, diced
  • 1 medium-sized Russet potato, diced
  • 2-3 carrots, peeled & diced
  • 5 tablespoons flour
  • 1-2 cups chicken broth, depending on how soupy you want your filling to be
  • 1/4 cup milk
  • 3-4 sprigs fresh thyme
  • 1 cup frozen peas
  • Salt & pepper, to taste
  • 3-4 tablespoons oil (canola, vegetable, or olive all work well)
  • 1 tablespoon butter, melted (Optional)




Dietary Substitutions:
Not gluten-free friendly
Dairy-free: Substitute dairy-free milk or omit the milk.
Vegetarian Friendly: Leave out the chicken for a hearty vegetable pot pie. You can also try substituting firm tofu in for the chicken, added at the same time of the cooking process.
Vegan-Friendly Follow dairy-free and vegetarian recommendations, plus leave off the butter or use a vegan margarine to brush over the top of the pie.

Directions

DEFROST THE PHYLLO DOUGH & PREP THE BRIE
1. Take out one sheet of puff pastry and defrost for approximately 15 minutes on the counter.
2. Preheat the oven to 350°F and turn a sauté pan on medium heat.
3. Add 3-4 tablespoons oil to the pan.
4. Dice 1 small yellow onion, 1 medium red potato, 2-3 peeled carrots, and cut 1-2 chicken breasts into bite sized-pieces.
5. Add the vegetables to the pan and sauté for 3-4 minutes until the onion becomes translucent. 
6. Add the chicken to the pan and sauté for 4-5 minutes, until the chicken becomes opaque. 
7. Add 5 tablespoons flour to the pan and stir to coat the chicken and onions, cooking for 2-3 minutes more.
8. Add 1-2 cups chicken broth and 1/4 cup milk to the pan and stir, cooking 2-3 minutes.
9. Add 1 cup frozen peas and leaves of 2-3 sprigs fresh thyme.
10. Add salt & pepper, to taste.
11. Simmer all of the ingredients for 5 minutes.
12. Transfer to a baking dish. A rectangular dish works best because the puff pastry sheets are rectangular and will cover your pie better. Layer the puff pastry sheet on top of the filling and brush with butter, if desired, to help the pie get a golden-brown look. Poke the middle of the pastry twice with a fork to let steam escape.
13. Bake for 25-35 minutes at 350°F. You'll know when the pie is done when the filling is bubbling, the crust has fluffed up and expanded and is a golden brown color.

Yum.

This beautiful, fresh chicken pot pie is a simple recipe that is freezer-friendly and great for lunches at work! | themillennialmenu.com

Storing & Extra Ingredients

STORING - Store in the fridge for 3-4 days per FDA recommendations (confession: I eat this for a whole week so it's more like 6 and I have yet to die.) You can also freeze either wrapped in plastic wrap or in a ziplock bag with the air squeezed out.

LUNCH TOMORROW - This is my new favorite weekday lunch and/or freezer meal. I'll make a batch on Sunday and enjoy it every day for lunch throughout the week. You can also freeze portions (or an entire pie) and reheat later either in the oven (either already defrosted or still frozen) or in the microwave (already defrosted). 

EXTRA INGREDIENTS - Unless you make a double batch, you'll have one extra sheet of puff pastry left. Use it to make my 3-ingredient baked brie or mini apple pies, or check out Buzzfeed's 18 Easy and Inexpensive Desserts You Can Make with Puff Pastry. I made the brie for a Saturday night app and then used the leftover puff pastry for this recipe for lunch for the week and it worked out perfectly. I keep my frozen peas in the freezer for another batch of chicken pot pie or Quinoa Fried Rice


Pesto Caprese Pizza Recipe

Pesto Caprese Pizza is summer in pizza form - with balsamic drizzle, of course. Ready in 15 minutes! | themillennialmenu.com

Summer is the perfect time for a Caprese salad - fresh garden tomatoes, tangy mozzarella, sweet basil. It's even better in pizza form in this Pesto Caprese Pizza recipe, perfected by a pesto base and balsamic glaze drizzled over the top. Done in 15 minutes and you've got dinner on the table.

You already know how much I love Stonefire Authentic Flatbreads from my Easy BBQ Chicken Pizza recipe. Their Naan bread is the foundation for that pizza and there are so many different variations of pizzas to try on the bread - including this Pesto Caprese variation! Stonefire makes Naan, which I use for my pizza base, as well as larger rectangular Flatbreads and Pizza Crusts. I prefer Stonefire over other brands of pre-made crusts and doughs because it's a quick option that still tastes fresh. To finish off the pizza, make sure to drizzle balsamic glaze over the top - it's a sweeter, thicker version of balsamic and it's just so good. Normally this is a splurge ingredient, but Trader Joe's has a delicious Balsamic Glaze for only $2.99 a bottle, compared to the $7-13 you'd pay at the grocery store. The whole dinner is summer in pizza form!



Pesto Pizza Recipe

makes 1 serving
Other recipes with these ingredients: Stonefire flatbreads: Easy BBQ Chicken Pizza // Rotisserie chicken: Easy BBQ Chicken Pizza, Chickpea Chicken Curry, Middle Eastern Grain Bowls // Balsamic glaze: Balsamic glazed baked salmon, roasted brussel sprouts, Caprese salad
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients:

  • 1 pre-made pizza/flatbread crust - I recommend any Stonefire Authentic Flatbreads product (read why on the Grocery Guide page)- I always use their Naan for the perfect cooking-for-one size. Note, if you use any of their bigger flatbreads or pizza crust, double the rest of the ingredients to make sure you have enough to cover the pizza. If you want leftovers for lunch, use a Stonefire Flatbread, which is about the perfect size to cut in half and have half for dinner and bring half for lunch the next day!
  • 2-4 tablespoons pesto
  • 1/4 cup mozzarella cheese
  • Handful of shredded chicken (I recommend rotisserie chicken, which is basically 0 prep time since it's pre-made and you just need to shred some. If you'd like to bake your chicken, use 1 chicken breast. Add 15 minutes to prep time.)
  • 8-10 cherry tomatoes, sliced
  • Balsamic glaze for garnish, Optional




Dietary Substitutions
Dairy Free: Skip the cheese, or use a dairy-free cheese!
Gluten Free: Grab a gluten-free pre-made pizza crust, like this crust from Udi's.
Vegetarian-Friendly Substitute tofu or just leave the chicken off.
Vegan-Friendly Combine dairy free & vegetarian recommendations. Note, this is not the best recipe to adapt for vegans.

Directions:

1. Preheat the oven to 400°F.
2. Spread 2-4 tablespoons of pesto (to taste) evenly onto your Stonefire-brand crust.
3. Add mozzarella cheese onto the pizza.
4. Add a handful of shredded chicken, distributing evenly.
5. Slice 8-10 cherry tomatoes and sprinkle onto the pizza.
6. Warm the pizza in the oven until cheese is melted and pizza is hot, about 10 minutes.
7. Drizzle with balsamic glaze to finish.

Yum.

 
 

Lunch tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - The awesome thing about both the Stonefire Naan and Stonefire Flatbreads come in 2-packs, which means you can double the recipe and bring one for lunch the next day, too. I usually eat them cold for lunch, but you can also pop them in the microwave at work/school. If you don't want leftovers, buy the Stonefire Pizza Crust, which comes in a single pack.

STORING - If you do have extras, enjoy within 3-4 days due to the cooked chicken. Store in an airtight container in the fridge. You can also store ingredients separately and assemble the day you're going to eat it. You can warm up in the microwave, but to keep them from getting soggy, try reheating in the oven for 5 minutes at 425°F.

EXTRA INGREDIENTS - If you use a rotisserie chicken, you'll have almost an entire chicken left to do whatever you want with - and the options are endless. You can even make another pizza - my Easy BBQ Chicken Pizza. Also check out 7 Reasons Why You Should Always Have a Rotisserie Chicken in Your Fridge for more inspiration. Toss pesto, tomatoes, and mozzarella with your favorite pasta and serve warm for dinner or bring as a cold pasta salad for lunch. The balsamic glaze is great on a Caprese salad, drizzled over roasted brussel sprouts, or on baked salmon.