This deconstructed chicken pot pie is one of our favorite recipes for a cozy weeknight dinner. It requires a lot less effort than the classic chicken pot pie without missing any flavor or creamy chicken filling. It's also easily customizable based on any dietary preferences.
Why You’ll Love This Deconstructed Chicken Pot Pie
- It's a lighter version of the classic comfort food without heavy cream
- It comes together in less than 30 minutes
- It's a great meal prep option since the leftovers reheat well
- You can easily customize the recipe to cater to the whole family
- The creamy filling makes it a comforting meal, especially in the winter or fall
- It's a great recipe for special occasions when you want to serve the ultimate comfort food
Ingredient Notes
- Butter - you can also use dairy-free butter for a dairy-free option.
- Minced garlic
- White onion, carrots, celery - all of these veggies provide texture, flavor, and fiber!
- Salt, thyme, black pepper - add salt to taste! Feel free to use dried or fresh herbs.
- All-purpose flour - feel free to use a 1:1 gluten-free alternative.
- Milk - regular milk or unsweetened almond or coconut milk will work for a dairy-free option.
- Low sodium chicken broth
- Frozen peas
- Shredded chicken breast - feel free to use leftover chicken, rotisserie chicken, or throw a few chicken breasts in the crockpot
- Puff pastry sheets - you can also swap this for a homemade or store bought biscuit
- Egg - for the egg wash
See the recipe card below for a complete list of ingredients and measurements for this deconstructed chicken pot pie.
Equipment You’ll Need
- Baking sheet & parchment paper
- Small bowl & pastry brush*
- Large skillet
- Knife & cutting board
- Measuring cups & spoons
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Remove 1 puff pastry sheet from the freezer and let it begin to thaw. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Cut 1 sheet of puff pastry into 6 pieces and set them on the baking sheet to continue to thaw.
Place the butter in a large skillet on the stove over medium heat.
Once the butter melts, add the minced garlic, onion, carrots, and celery. Let the mixture cook for 3-4 minutes or until the vegetables have softened.
Add the salt, thyme, and black pepper and mix well.
Add the flour and stir until the vegetables are evenly coated in flour.
Next, add the milk and chicken broth and stir continuously until the mixture begins to thicken, about 2-3 minutes.
Once the mixture has thickened, add the peas and chicken to the skillet and mix until well combined.
Turn the heat to low and let the mixture simmer for 5 minutes, stirring frequently to prevent burning. Remove the skillet from the heat.
Crack the egg in a small bowl and whisk it. Use a pastry brush to brush a light layer of egg over the tops of the puff pastry. Place the baking sheet in the oven and let the puff pastry bake for 8-10 minutes, or until the tops are golden brown.
Serve the chicken pot pie deconstructed mixture in a bowl with a piece of puff pastry on top.
Tips & Variations
- Feel free to use leftover chicken, store-bought rotisserie chicken, crockpot shredded chicken, or instant pot chicken.
- Chicken thighs can easily be swapped for chicken breasts.
- Homemade biscuits are also great in place of the puff pastry or leave the puff pastry off for a crustless chicken pot pie.
- The green peas can be swapped for chopped green beans.
FAQ
Store the leftovers in an airtight container for up to 3 days.
Yes, you can make an easy chicken pot pie casserole by spooning the filling into cast iron skillet or casserole dish and laying the puff pastry in pieces on top. Then bake the entire dish at 400 degrees until the pastry crust in golden brown. You can also use the filling in an actual pie crust if you prefer.
Use store-bought shortcuts like rotisserie chicken, frozen veggies, and frozen puff pastry crust or biscuit dough.
For a gluten-free version, leave off the puff pastry and use a 1-to-1 gluten-free flour replacement. For a dairy-free version, use dairy-free butter and a dairy-free biscuit option.
If you like this homemade chicken pot pie, check out a few of our other comforting meals:
- Easy lasagna skillet with cottage cheese
- Creamy crockpot white chicken chili
- Turkey sweet potato chili
If you make this chicken pot pie recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Easy Deconstructed Chicken Pot Pie
Ingredients
- 2 tbsp butter
- 2 tsp minced garlic
- 1 medium white onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1/2 tsp salt + more to taste
- 3/4 tsp dried thyme (or fresh thyme)
- 1/4 tsp black pepper
- 1/3 cup all-purpose flour (or gluten-free flour if needed)
- 1 1/2 cups milk (unsweetened almond milk for dairy-free if needed)
- 1 1/2 cups low sodium chicken broth
- 1 cup frozen peas
- 4 cups shredded chicken breast
- 1 package of puff pastry sheets
- 1 egg
Instructions
- Remove 1 puff pastry sheet from the freezer and let it begin to thaw. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Cut 1 sheet of puff pastry into 6 pieces and set them on the baking sheet to continue to thaw.
- Place the butter in a large skillet on the stove over medium heat. Once the butter melts, add the minced garlic, onion, carrots, and celery. Let the mixture cook for 3-4 minutes or until the vegetables have softened. Add the salt, thyme, and black pepper and mix well.
- Add the flour and stir until the vegetables are evenly coated in flour. Add the milk and chicken broth and stir continuously until the mixture begins to thicken, about 2-3 minutes.
- Once the mixture has thickened, add the peas and chicken to the skillet and mix until well combined. Turn the heat to low and let the mixture simmer for 5 minutes, stirring frequently to prevent burning. Remove the skillet from the heat.
- Crack the egg in a small bowl and whisk it. Use a pastry brush to brush a light layer of egg over the tops of the puff pastry. Place the baking sheet in the oven and let the puff pastry bake for 8-10 minutes, or until the tops are golden brown.
- Serve the chicken pot pie mixture in a bowl with a piece of puff pastry on top.
Notes
The recipe can be found on My Fitness Pal by searching "BWB Chicken Pot Pie."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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