Quick Chicken Pot Pie Recipe

Introduction

Quick Chicken Pot Pie is a comforting and easy-to-make dish that combines tender chicken, vegetables, and a creamy sauce, all topped with flaky puff pastry. Perfect for a weeknight dinner, it comes together swiftly without sacrificing delicious homemade flavors.

Ingredients

• 1 sheet puff pastry (25cm x 25cm / 10″ x 10″, thawed)
• Oil spray
• 2 tbsp butter
• 400 g / 13 oz chicken thigh fillets (or tenderloin or breast), cut into small bite-size pieces
• 1 small onion (brown, white, or yellow), diced
• 2 garlic cloves, minced
• 2 bacon rashers, diced
• 1/4 cup marsala (or dry sherry, port, or white wine)
• 2 tbsp plain flour
• 2 cups frozen mixed peas, corn, and carrots, thawed
• 2 cups small broccoli florets
• 2 cups milk (full cream or low fat)
• 1/2 cup grated cheese (any cheese that melts; tasty cheese recommended)
• 1/4 tsp salt (plus more to taste)
• Black pepper

Instructions

1. Step 1: Preheat the oven to 200°C (390°F). Lightly spray a baking tray with oil.
2. Step 2: Cut the puff pastry sheet into 4 pieces. Place them on the baking tray and bake for 15 minutes until puffed and golden. Remove from oven and set aside.
3. Step 3: While the pastry bakes, melt the butter in a large pan over high heat.
4. Step 4: Add the diced onion and minced garlic to the pan and sauté for 1 minute until fragrant.
5. Step 5: Add the diced bacon and chicken pieces. Cook 2 to 3 minutes until the chicken is lightly browned but still not fully cooked inside.
6. Step 6: Pour in the marsala and cook for 30 seconds to let the alcohol evaporate.
7. Step 7: Stir in the broccoli florets, thawed peas, corn, and carrots to combine well.
8. Step 8: Sprinkle the plain flour over the mixture, then add the milk gradually, stirring continuously to dissolve the flour into the milk.
9. Step 9: Bring the mixture to a simmer, then stir in the grated cheese, salt, and black pepper. Adjust seasoning to taste.
10. Step 10: Let it simmer, stirring for 30 seconds to 1 minute until the sauce thickens. Remove from heat.
11. Step 11: To serve, divide the chicken and vegetable filling between 4 plates and top each serving with a piece of the golden puff pastry.

Tips & Variations

• Use chicken breast for a leaner option or thigh fillets for more flavor and tenderness.
• Substitute the mixed frozen vegetables with fresh seasonal veggies for extra crunch.
• Try different types of cheese such as cheddar, mozzarella, or gruyere for varied taste profiles.
• If you don’t have marsala, dry sherry, port, or white wine all work well as substitutes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a low oven until warmed through. Note that puff pastry may lose some crispness upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of puff pastry?

Yes, homemade pie crust can be used, but keep in mind it will have a different texture—less flaky and more crumbly compared to puff pastry.

Is it possible to make this recipe vegetarian?

Absolutely! Replace the chicken and bacon with extra vegetables like mushrooms, zucchini, or sweet potato and use vegetable broth or water with extra seasoning for the sauce.

Quick Chicken Pot Pie Recipe

Print Recipe

★★★★★

4.9 from 55 reviews

This Quick Chicken Pot Pie recipe offers a delightful combination of tender chicken, savory vegetables, and creamy sauce, all topped with golden, flaky puff pastry. Ready in under an hour, it’s a comforting and easy-to-make meal perfect for weeknight dinners.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Puff Pastry

• 1 sheet puff pastry (25cm x 25cm / 10″ x 10″, thawed)
• Oil spray

Filling

• 2 tbsp butter
• 400 g / 13 oz chicken thigh fillets (or tenderloin or breast), cut into small bite-size pieces
• 1 small onion (brown, white, or yellow), diced
• 2 garlic cloves, minced
• 2 bacon rashers, diced
• 1/4 cup marsala (or dry sherry, port, or white wine)
• 2 tbsp plain flour
• 2 cups frozen mixed peas, corn, and carrots, thawed
• 2 cups small broccoli florets
• 2 cups milk (full cream or low fat)
• 1/2 cup grated cheese (any cheese that melts, e.g. tasty)
• 1/4 tsp salt (plus more to taste)
• Black pepper, to taste

Instructions

1. Preheat and Prepare Puff Pastry: Preheat your oven to 200°C (390°F). Lightly spray a baking tray with oil to prevent sticking.
2. Bake Puff Pastry: Cut the puff pastry sheet into 4 equal pieces and arrange them on the prepared baking tray. Bake for 15 minutes until they puff up and turn golden brown. Remove from oven and set aside.
3. Melt Butter: In a large pan over high heat, melt the butter until it starts to foam.
4. Sauté Aromatics: Add diced onion and minced garlic to the pan. Sauté for about 1 minute until fragrant and starting to soften.
5. Cook Bacon and Chicken: Add diced bacon and chicken pieces to the pan. Cook for 2 to 3 minutes until the chicken is lightly browned on the outside but not fully cooked through.
6. Deglaze with Marsala: Pour in the marsala and cook for about 30 seconds, allowing the alcohol to evaporate and the flavors to meld.
7. Add Vegetables: Stir in the broccoli florets, thawed peas, corn, and carrots, combining everything well.
8. Add Flour and Milk: Sprinkle the plain flour over the mixture and pour in the milk, stirring continuously to dissolve the flour into the milk without lumps.
9. Simmer and Season: Bring the mixture to a gentle simmer, then stir through the grated cheese, salt, and black pepper. Taste and adjust salt if necessary.
10. Thicken Sauce: Continue simmering while stirring for 30 seconds to 1 minute until the sauce thickens nicely, then remove the pan from heat.
11. Serve: Divide the chicken and vegetable filling onto 4 plates. Top each serving with a piece of the baked puff pastry and serve immediately.

Notes

• You can substitute marsala with dry sherry, port, or white wine for similar flavor.
• Use any cheese that melts well, such as cheddar or tasty cheese, depending on your preference.
• Thaw frozen vegetables before adding to the pan to ensure even cooking and avoid excess moisture in the sauce.
• Chicken thighs provide more flavor and juiciness, but tenderloin or breast can be used as leaner options.

Keywords: chicken pot pie, quick chicken recipe, puff pastry, easy dinner, comfort food, creamy chicken pot pie