Description

Quick Chicken Pot Pie is a comforting and easy-to-make dish featuring tender chicken, vegetables, and a creamy sauce, all topped with golden, flaky puff pastry. This delightful recipe bakes individual puff pastry sheets separately, then soups the flavorful chicken and veggie mixture underneath, making it a quicker alternative to traditional pot pies.

Ingredients

Scale

For the Puff Pastry:

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

For the Filling:

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

Instructions

Preheat the Oven: Preheat your oven to 200°C (390°F) and lightly spray a baking tray with oil to prevent sticking.
Bake the Puff Pastry: Cut the thawed puff pastry sheet into 4 equal pieces and place them on the prepared baking tray. Bake for 15 minutes or until the pastry puffs up and turns golden brown. Remove from the oven and set aside to cool slightly.
Sauté Aromatics: While the pastry bakes, melt butter in a large pan over high heat. Add diced onion and minced garlic, sautéing for about 1 minute until fragrant and softened.
Cook Bacon and Chicken: Add 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 slightly undercooked inside.
Deglaze with Marsala: Pour in the marsala and cook for 30 seconds to allow the alcohol to evaporate, letting the flavors meld and the liquid reduce.
Add Vegetables: Stir in broccoli florets, thawed mixed peas, corn, and carrots, combining evenly with the chicken mixture.
Make the Sauce: Sprinkle plain flour over the mixture and stir well. Gradually add the milk, stirring constantly to dissolve the flour and prevent lumps.
Simmer and Thicken: Bring the mixture to a simmer, then stir in grated cheese, salt, and black pepper. Adjust seasoning as needed. Continue to simmer while stirring for 30 seconds to 1 minute until the sauce thickens nicely. Remove the pan from heat.
Assemble and Serve: Divide the chicken and vegetable filling evenly among 4 plates. Top each portion with a piece of the baked puff pastry, serving immediately while warm and flaky.

Notes

You can substitute chicken thighs with chicken tenderloin or breast depending on preference.
Marsala can be replaced with dry sherry, port, or white wine for similar flavor.
Using a cheese that melts well, like tasty or cheddar, provides a creamy, gooey texture.
Ensure the puff pastry is fully thawed before baking for best puff and texture.
For a lower fat version, consider using low-fat milk and chicken breast.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Western, Australian

Keywords: quick chicken pot pie, easy chicken pot pie, puff pastry chicken, creamy chicken pot pie, one dish meal