Easy Deconstructed Chicken Pot Pie

Overhead shot of two bowls of deconstructed chicken pot pie.

4.75 from 8 votes

Easy Deconstructed Chicken Pot Pie

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 421kcal

Author: Olivia & Annie

Ingredients

2 tablespoon butter
2 teaspoon minced garlic
1 medium white onion, diced
2 medium carrots, diced
2 stalks celery, diced
¾ teaspoon kosher salt + more to taste
1 teaspoon dried thyme (or fresh thyme)
½ teaspoon black pepper
⅓ cup all-purpose flour (or gluten-free flour if needed)
1 ½ cups milk (unsweetened almond milk for dairy-free if needed)
1 ½ 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

Make it gluten-free: For a gluten-free version, leave off the puff pastry and use a 1-to-1 gluten-free flour replacement.

Make it dairy-free: For a dairy-free version, use dairy-free butter and a dairy-free biscuit option.

Nutrition