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Quick Chicken Pot Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/quick-chicken-pot-pie-recipe/