Usually, chicken pot pie is a laborious dish of love. It involves both baking and cooking and can take several hours to make correctly. First you have to make the crust and pre-bake it. Then you need to make the filling, letting it cook for hours to develop a deep flavor, and finally you need to top it with more crust and bake it again.
My recipe can be made in less than an hour and most of that time it is just simmering on the stove. You are free to do whatever you please. (Maybe catch up on Bachelorette?)
The secret? My recipe uses a lot of short-cuts. Like store-bought puff pastry, frozen vegetables, and raw chicken that cooks in the sauce.
And you know I like my shortcuts – remember the 15-Minute Pasta Primavera I made the other week? In fact, I used the same bag of frozen veggies for both dishes – ½ for the pasta and ½ for the chicken pot pie…
All of those short-cuts don’t affect the flavor though. In fact, that one shortcut — cooking the chicken in the sauce – not only saves you time and energy but adds amazing flavor. While the chicken is cooking it is also doing double duty by flavoring the rest of the filling. It’s like you are making a home-made chicken stock just for this dish, no additional effort required.
I prefer the light and crisp puff pastry crust instead of one made from a dough. More often than not those kinds end up soggy. Having less crust and more filling is also makes this dish a little bit healthier too.
I put my chicken pot pies into cute little pie dishes, but feel free to use whatever you have. If you have any large ramekins or even some big chowder mugs those would be perfect as well. The pie dish does not have to go into the oven so feel free to use what you want. Just be sure to cut the appropriate sized puff pastry for the dish you are using.
- 1 sheet puff pastry dough, thawed
- 1 teaspoon olive oil
- 1 onion, diced
- 2-3 cloves of garlic, diced
- ½ lb frozen mixed vegetables
- 2 tablespoons flour
- ¼ cup white wine
- 1 cup chicken broth
- 2 chicken breasts, raw
- ½ cup milk
- 2 tablespoons butter
- Salt and Pepper, to taste
- 2 tablespoons parsley (optional)
- Preheat oven to 400º Fahrenheit. Spray a cookie sheet and pot-pie tins with non-stick cooking spray.
- Roll out puff pastry dough slightly (refer to package directions). Using a large glass or bowl as a guide, cut pastry dough into circles large enough to cover your pot-pie tins. Place on your cookie sheet and bake for about 20 minutes (refer to package directions) or until they are golden brown. Remove from the oven and let cool.
- Meanwhile, pour the olive oil into a large pot and heat to medium high heat. Add in the diced onion and sauté until tender, about 3 minutes. Add in the garlic and the frozen vegetables and sauté until everything is tender and warmed through, about 5 minutes.
- Sprinkle flour over the vegetables and stir around until it dissolves. Stir in wine and chicken broth and bring to a boil. Add in raw chicken breasts and allow to simmer for about 20 minutes or until the chicken is cooked though.
- Once the chicken is completely cooked, remove it from the pot and cut it into bite-sized pieces. Return to the pan. Add in milk and butter and simmer again. Season with salt and pepper to taste.
- When ready to eat, pour the pot-pie filling into the prepared tins and top with a cooked puff-pastry round. Garnish with fresh parsley if desired.