Deconstructed Chicken Pot Pie

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4.7 from 78 votes

Deconstructed Chicken Pot Pie features tender, seared chicken thighs simmered with diced carrots, onion, celery, and herbs in a creamy sauce thickened with flour. Frozen peas add a pop of color and sweetness. This filling is served with baked puff pastry crusts, offering the familiar flavors of traditional chicken pot pie but presented in a simplified, separate components manner. The savory blend is warm and comforting with the flaky pastry as a crispy contrast.

Prep Time

7 mins

Cook Time

25 mins

Total Time

32 mins

Servings: 4 servings

Calories: 487 kcal

Course: Dinner

Cuisine: American

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
black pepper to taste, kosher salt and freshly cracked
salt 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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 487

% 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.