Make Chicken Pot Pie without the hassle and in less time. When you want a filling dinner, look no further than this recipe. Stovetop Chicken Pot Pie is a proven easy cold weather comfort food.
What is chicken pot pie made of?
Chicken pot pie is made from a combination of hearty vegetables, chicken, broth and cream. You can change up the vegetables but this recipe works well with a classic mirepoix of carrots, celery and onion. It also wouldn’t be chicken pot pie without peas.
Normally chicken pot pie uses a pie crust but in the stovetop chicken pot pie version, I used puff pastry strips to create the perfect bit of crunch, which is everyone’s favorite part of pot pie.
How do you reheat stovetop chicken pot pie?
This recipe is easier to heat up than traditional pot pies because you can easily microwave it without worrying over a soggy crust. It can also be reheated on the stovetop as well. The puff pastry strips can be warmed up in the oven for a few minutes until warm or on a countertop toaster oven. If you microwave the puff pastry, it may become soggy and lose that crisp.
Can you freeze chicken pot pie?
You may freeze this version of Pot Pie easily. I would transfer the pot pie into a sealed plastic container and store in the freezer. The puff pastry won’t be able to be refrozen once baked but if you are preparing the meal ahead of time, make the chicken mixture first and make the puff pastry when you are serving the dish.
Hacks for making an easy recipe
- Use rotisserie chicken or leftover chicken breast
- Use frozen puff pastry
- Some stores will sell mirepoix (Trader Joe’s!) which will save you time
- Keep kitchen staples, like stock, butter, seasonings, etc on hand
- Use fresh vegetables if possible to have better texture in the pot pie
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make it a meal
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- Balsamic Bacon Roasted Brussel Sprouts
- Creamy Parmesan Polenta
- Roasted Broccoli and Garlic
- Other Side Options
other great dinners
Stovetop Chicken Pot Pie
Make chicken pot pie without the stress and hassle with this recipe for Stovetop Chicken Pot Pie
- 2 Tbsp Olive Oil
- 1 Small Onion Diced
- 2 Carrots Sliced
- 2 Celery Ribs Sliced
- 2 Cloves Garlic Minced
- 2 Sprigs Thyme
- 1/4 Cup Flour
- 2 Cups Chicken Broth
- 1/4 Cup Heavy Cream
- 1 1/2 Cups Chicken Cooked and cubed
- 1 Cup Peas Frozen
- 1 Sheet Frozen Puff Pastry
Preheat oven to 400
In a large dutch oven, combine olive oil, carrots, celery, onion, garlic and thyme over medium-high heat. Season generously with salt and pepper. Cook until onion and celery have become translucent.
Add flour to mixture and stir to combine. Stir in chicken broth and cream, then bring mixture to a simmer.
Add chicken and peas to mixture. Continue to cook until sauce has thickened. Season to taste with salt and pepper.
Roll out thawed puff pastry dough on a lightly floured surface. Slice dough into 2 inch X 4 inch strips and transfer to a parchment paper lined baking sheet.
Brush dough with egg wash and season top with thyme and salt.
Bake puff pastry for 15 minutes or until top is golden brown and pastry is crispy. Serve with chicken mixture and enjoy!