Deconstructed Chicken Pot Pie
User Reviews
4.7
Deconstructed Chicken Pot Pie
Description
This Deconstructed Chicken Pot Pie recipe begins by searing well-seasoned chicken thighs to develop golden color and flavor. The same pan is used to soften diced carrots, onions, and celery, building a flavorful base that incorporates fresh thyme, rosemary, and granulated garlic for herby depth. A thickened sauce is made by stirring flour into the vegetables, then gradually adding chicken broth and finishing with heavy cream to produce a creamy, rich consistency.
Frozen peas are added at the end for their sweetness and bright green color. Puff pastry sheets are baked separately into crispy crusts, providing a light, flaky textural contrast to the creamy pot pie filling. This method avoids assembling and baking everything together, allowing for customization of servings.
The filling can be reheated gently to maintain the chicken’s tenderness and sauce consistency. Variations include adding other vegetables or using biscuit or pie crust toppings instead of puff pastry. Leftovers store well for a few days and can be warmed in the microwave or on the stovetop.
Using rotisserie chicken is a quick shortcut, and baking the filling in a casserole dish is possible if preferred. Cooking until the chicken reaches 165°F ensures doneness and food safety.
Ingredients
Chicken Pot Pie soup
- 4 tbsp butter
- 6 boneless skinless chicken thighs, chopped into bite-sized pieces
- 2 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 3 carrot peeled and small dice, medium
- 1 yellow onion small dice, medium
- 2 celery small dice, ribs
- 1/2 tsp thyme fresh leaves
- 1/2 tsp rosemary minced, fresh
- 1 tsp granulated garlic
- 1/4 tsp Turmeric optional, ground
- 1/4 cup all-purpose flour
- 3 cups chicken broth low-sodium
- 1 cup heavy cream
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
- 1/2 cup peas frozen
Puff Pastry Crusts
- 1 puff pastry frozen, sheet
- 1 egg large
- 2 tbsp 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 tsp kosher salt and 1/2 tsp 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
- Incorporate additional vegetables like green beans, corn, or mushrooms to vary the filling.
- Substitute the puff pastry crust with flaky biscuits or traditional pie crust for different textures.
- Using rotisserie chicken speeds up preparation without sacrificing flavor.
- Cook chicken until it reaches 165°F to ensure safety and juiciness.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on stovetop or microwave.
- This recipe can be adapted to bake as a casserole if preferred over stovetop preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 487kcal | 24% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 14g | 82% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 980mg | 41% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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