Quick Chicken Pot Pie Recipe

Introduction

Quick Chicken Pot Pie is a comforting and delicious meal that combines tender chicken, veggies, and creamy sauce under a crispy puff pastry crust. This easy recipe comes together fast, perfect for a satisfying weeknight dinner with minimal fuss.

Ingredients

• 1 sheet puff pastry (25cm x 25cm / 10″ x 10″, thawed)
• Oil spray
• 2 tbsp butter
• 400 g (13oz) chicken thigh fillets (or tenderloin or breast), cut into small bite size pieces
• 1 small onion (brown, white, or yellow), diced
• 2 garlic cloves, minced
• 2 bacon rashers, diced
• 1/4 cup marsala (or dry sherry, port, or white wine)
• 2 tbsp plain flour
• 2 cups frozen mixed peas, corn, and carrots, thawed
• 2 cups small broccoli florets
• 2 cups milk (full cream or low fat)
• 1/2 cup grated cheese (any melting cheese, such as tasty)
• 1/4 tsp salt (plus more to taste)
• Black pepper, to taste

Instructions

1. Step 1: Preheat oven to 200°C (390°F) and lightly spray a baking tray with oil.
2. Step 2: Cut the puff pastry into 4 pieces, place them on the baking tray, and bake for 15 minutes until puffed and golden. Remove from oven and set aside.
3. Step 3: Meanwhile, melt butter in a large pan over high heat.
4. Step 4: Add the diced onion and minced garlic to the pan and sauté for 1 minute.
5. Step 5: Add diced bacon and chicken pieces, cooking for 2 to 3 minutes until the chicken is lightly browned but not fully cooked inside.
6. Step 6: Pour in the marsala and cook for 30 seconds to allow the alcohol to evaporate.
7. Step 7: Add broccoli florets, peas, corn, and carrots, stirring to combine everything evenly.
8. Step 8: Sprinkle the plain flour over the mixture, then add the milk gradually while stirring to dissolve the flour into the milk.
9. Step 9: Bring the mixture to a simmer, then stir in the grated cheese, salt, and black pepper. Adjust salt to your preference.
10. Step 10: Simmer for 30 seconds to 1 minute, stirring until the sauce thickens, then remove from heat.
11. Step 11: To serve, divide the chicken and vegetable filling onto 4 plates and top each serving with a piece of the baked puff pastry.

Tips & Variations

• For a richer flavor, try using full cream milk and a sharp cheese like cheddar or gruyère.
• Substitute marsala with dry sherry or white wine for different flavor profiles.
• You can swap out the bacon for pancetta or omit altogether for a lighter dish.
• Use chicken breast for a leaner option, but be careful not to overcook it to keep it tender.
• Add fresh herbs like thyme or parsley for extra aroma and freshness.

Storage

Store any leftover chicken filling and puff pastry separately in airtight containers in the refrigerator for up to 2 days. Reheat the filling gently on the stove or in the microwave until hot, and warm the pastry in the oven to crisp it back up before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the chicken filling a day in advance and reheat it when ready. Puff pastry is best baked fresh to maintain its crispiness.

What can I use if I don’t have marsala wine?

Dry sherry, port, or white wine are good substitutes that provide a similar depth of flavor. If you prefer a non-alcoholic option, you can use chicken broth with a splash of apple cider vinegar.

Quick Chicken Pot Pie Recipe

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★★★★★

4.9 from 136 reviews

This Quick Chicken Pot Pie recipe features tender chicken thigh pieces cooked with sautéed onions, garlic, bacon, and mixed vegetables in a creamy, cheesy sauce made with milk and Marsala wine. The mixture is served topped with golden, flaky puff pastry squares baked to perfection for a comforting and flavorful meal that comes together fast.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pastry

• 1 sheet puff pastry (25cm x 25cm / 10″ x 10″, thawed)
• Oil spray

Filling

• 2 tbsp butter
• 400 g (13 oz) chicken thigh fillets (or tenderloin or breast), cut into small bite-size pieces
• 1 small onion (brown, white or yellow), diced
• 2 garlic cloves, minced
• 2 bacon rashers, diced
• 1/4 cup Marsala wine (or dry sherry, port or white wine)
• 2 tbsp plain flour
• 2 cups frozen mixed peas, corn, and carrots, thawed
• 2 cups small broccoli florets
• 2 cups milk (full cream or low fat)
• 1/2 cup grated cheese (any melting cheese, e.g., tasty cheese)
• 1/4 tsp salt (plus more to taste)
• Black pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 200°C (390°F) and lightly spray a baking tray with oil to prevent sticking.
2. Bake Puff Pastry: Cut the puff pastry sheet into 4 equal pieces and place them on the prepared baking tray. Bake for about 15 minutes until the pastry puffs up and turns golden brown. Remove from the oven and set aside.
3. Melt Butter: While the pastry bakes, melt the butter in a large pan over high heat.
4. Sauté Onion and Garlic: Add the diced onion and minced garlic to the melted butter and sauté for 1 minute until fragrant and slightly softened.
5. Cook Chicken and Bacon: Add the diced bacon and chicken pieces to the pan. Cook for 2 to 3 minutes until the chicken is lightly browned on the outside but still pink inside.
6. Deglaze with Marsala: Pour in the Marsala wine and cook for 30 seconds to let the alcohol evaporate and infuse the flavors.
7. Add Vegetables: Stir in the broccoli florets and thawed mixed peas, corn, and carrots until well combined.
8. Make the Sauce: Sprinkle the plain flour evenly over the mixture, then add the milk gradually while stirring to dissolve the flour and create a creamy sauce.
9. Simmer and Season: Bring the mixture to a simmer. Stir in the grated cheese, salt, and black pepper. Adjust the seasoning with more salt if needed.
10. Thicken Sauce: Continue to simmer, stirring constantly for 30 seconds to 1 minute until the sauce thickens. Remove the pan from heat.
11. Assemble and Serve: Divide the chicken and vegetable filling evenly onto 4 plates. Top each serving with a piece of the baked puff pastry. Serve immediately and enjoy your quick chicken pot pie.

Notes

• You can substitute chicken thigh with chicken breast or tenderloin based on preference.
• Marsala wine can be replaced with dry sherry, port, or a dry white wine for a similar flavor.
• For easier prep, use pre-cut frozen mixed vegetables but ensure they are thawed before cooking.
• Use any cheese that melts well; tasty cheese, cheddar, or mozzarella work great.
• To make it lower fat, opt for low-fat milk and reduce butter amount slightly.

Keywords: chicken pot pie, quick chicken pot pie, puff pastry chicken recipe, creamy chicken pie, easy chicken dinner