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
- 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)
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.
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.
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.