Name: Quick Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Western
Ingredients: 1 sheet puff pastry (25cm x 25cm / 10″ x 10″, thawed); Oil spray; 2 tbsp butter; 400 g (13 oz) chicken thigh fillets (or tenderloin or breast), cut into small bite-sized 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 cheese that melts, such as tasty cheese); 1/4 tsp salt (plus more to taste); Black pepper, to taste

Ingredients

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

Oil spray

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 (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 meltable cheese, such as tasty)

1/4 tsp salt, plus more to taste

Black pepper

Instructions

Step 1: Preheat the oven to 200°C (390°F). Lightly spray a baking tray with oil.

Step 2: Cut the puff pastry sheet into 4 pieces and place them on the baking tray. Bake for 15 minutes or until puffed and golden. Remove from the oven and set aside.

Step 3: While the pastry is baking, melt the butter in a large pan over high heat.

Step 4: Add the diced onion and minced garlic to the pan and sauté for 1 minute until fragrant.

Step 5: Add the diced bacon and chicken pieces, cooking for 2 to 3 minutes until the chicken is lightly browned but still slightly undercooked inside.

Step 6: Pour in the marsala and cook for 30 seconds to allow the alcohol to evaporate.

Step 7: Stir in the broccoli florets, thawed peas, corn, and carrots until combined.

Step 8: Sprinkle the flour over the mixture, then gradually add the milk, stirring constantly to dissolve the flour into the milk.

Step 9: Bring the mixture to a simmer. Stir in the grated cheese, salt, and black pepper. Adjust seasoning to taste.

Step 10: Simmer, stirring for 30 seconds to 1 minute until the sauce thickens, then remove from heat.

Step 11: To serve, divide the chicken filling between 4 plates and top each with a piece of the baked puff pastry.

Tips & Variations

For a richer flavor, try using chicken thighs instead of breast, as they remain juicy during cooking.

You can swap marsala with dry sherry, port, or white wine depending on availability and taste preferences.

Add mushrooms or swap vegetables based on what you have on hand to customize the filling.

If you prefer a creamier sauce, stir in a splash of cream along with the milk.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, thawed frozen mixed vegetables work well in this recipe and save time. Just ensure they are well drained to avoid a watery filling.

Is it necessary to pre-bake the puff pastry?

Pre-baking the pastry helps it become crisp and golden, preventing it from becoming soggy when topped with the filling. It’s recommended for best texture.