Quick Chicken Pot Pie
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
549 kcal
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Course
Baked Goods
Quick Chicken Pot Pie
Description
Quick Chicken Pot Pie brings together small bites of chicken thigh cooked with onions, garlic, and bacon, adding a savory base to the vegetable medley of broccoli florets, peas, corn, and carrots. The use of marsala wine provides a subtle sweetness and depth to the sauce, which is thickened using flour and milk, then finished with melted cheese for creaminess. Baking puff pastry separately until golden and puffed creates a crisp, flaky accompaniment to the warm, rich filling.
The result is a flavorful combination with tender chicken and soft vegetables coated in a smooth sauce that contrasts with the pastry's crunch. This dish works well plated individually, allowing diners to enjoy the crispy pastry alongside the creamy filling. It serves well as a casual dinner when you want the taste of pot pie without the making of a traditional pie crust.
According to the preparation tips, breaking broccoli into small pieces ensures even cooking within minutes. The recipe notes also mention that this dish freezes well, either with just the filling or assembled with the puff pastry on top, giving practical options for meal prepping or leftovers.
Ingredients
- 1 puff pastry 25cm x 25cm / 10" x 10"), thawed, sheet
- cooking spray
- 2 tbsp butter
- 400 g/13oz chicken thigh fillet (or tenderloin or breast), cut into small bite size pieces
- 1 onion (small, brown, white or yellow), diced
- 2 garlic minced, cloves
- 2 bacon rashers , diced
- 1/4 cup marsala wine or dry sherry, port or white wine) (see notes
- 2 tbsp plain flour
- 2 cups frozen peas corn and carrots, thawed, mixed
- 2 cups broccoli florets see notes, small
- 2 cups milk (full cream or low fat)
- 1/2 cup cheese any cheese that melts. I used tasty, grated
- 1/4 tsp salt (plus more to taste)
- black pepper
Instructions
- Preheat oven to 200C/390F. Lightly spray baking tray with oil.
- Cut puff pastry into 4 pieces and place on baking tray. Bake for 15 minutes until puffed and golden. Remove from oven and set aside.
- Meanwhile, melt butter in large pan over high heat.
- Add onion and garlic cloves and sauté for 1 minute.
- Add bacon and chicken and cook for 2 to 3 minutes until chicken is lightly browned but still not cooked through inside.
- Add marsala and cook for 30 seconds to allow the alcohol to cook out. Most of the marsala should evaporate.
- Add the broccoli, peas, corn and carrots and stir to combine.
- Sprinkle the flour over and add milk, stirring to dissolve the flour into the milk.
- Bring to simmer then stir through cheese, salt and pepper. Adjust salt to your taste.
- Simmer, stirring for 30 seconds to 1 minute until the sauce is thickened, then remove from heat.
- To serve, divide the chicken filling between 4 plates and top with a piece of puff pastry.
Notes
- Marsala wine adds sweetness and depth; port or dry sherry can be substituted, or white wine with added sugar or honey.
- Use small broccoli florets to ensure they cook quickly with the other ingredients.
- This dish freezes well; cool completely before freezing in an airtight container, either with or without the puff pastry topping.
- When frozen with pastry, bake from frozen like a traditional pie for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Serving | 433g | |
| Calories | 549cal | 27% |
| Carbohydrates | 32.8g | 11% |
| Protein | 35.6g | 71% |
| Fat | 29g | 45% |
| Saturated Fat | 11.9g | 60% |
| Polyunsaturated Fat | 7.1g | 42% |
| Cholesterol | 131mg | 44% |
| Sodium | 725mg | 30% |
| Fiber | 3.7g | 15% |
| Sugar | 10.8g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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