What makes this the Best Chicken Pot Pie? Let me count the ways! A delicious creamy gravy filled with vegetables, chicken and bacon and baked to perfection on a golden puff pastry. Most comfort food dinner for cold months!! If you have leftover Thanksgiving turkey, substitute the chicken in this recipe and use the turkey instead.
It’s the season for comfort food!! I love cooking this casserole in November or December during the holidays because it’s perfect for a casual Sunday dinner. Warm, comfortable, and delicious!! I’ve always loved chicken pie, ever since I discovered that homemade treats really taste good compared to the frozen pies of my childhood. I’ve made many versions over the years, to incorporate this delicious Crustless Chicken Pot Pie in an Instant Pot, and this Paleo Turkey Pot Pie with Biscuits, but this one………
WINNER WINNER CHICKEN DINNER!!!
It’s a little nerdy, I know. But these are my favourites. The crunch and saltiness of the bacon really adds a nice kick to the dish. I used to make delicious homemade pie crusts with this dish, until one day it occurred to me that puff pastry would be so much easier. And guess what? I think it tastes better too.
As a nutritionist, I focus on giving my family nutrient-dense dinners that everyone gets excited about. But I also like to let them enjoy comfort food, still in a healthy way. That’s exactly what we’re doing here with this Chicken Pot Pie! Pure convenience, but still loaded with vegetables and lean protein for a complete meal.
How to make the BEST Chicken Pot Pie
Here’s what you’ll need for the chicken pie:
- Smoked pork
- Chicken breast
- Sweet potato or butternut squash (diced)
- diced green onions
- Garlic
- Celery
- Frozen peas
- Majoram
- Chicken broth
- Arrowroot starch or corn flour
- Creme fraiche
- Puff pastry sheet
To make the best chicken pie, you only need one skillet to cook everything. Start with the bacon, remove it from the skillet, and continue with the chicken. Then add the vegetables, arrowroot flour, broth, spices and creme fraiche.
Pour into casserole dish, and cover with puff pastry. Bake for 25 minutes until golden and fluffy!
Tips and adaptations
- Shortcut: use pre-cooked rotisserie chicken instead of chicken breast to cut down on cooking time
- Puff pastry: is kind of the star of this dish. I don’t recommend swapping it out, but you can use any GF brand. Make sure you let it come to room temperature before spreading it on a casserole dish.
- Vegetable swap: You can literally swap vegetables for your personal favorites! I often use butternut squash, but carrots are great here too. Even consider adding fresh broccoli or green beans. I often just play with what I have.
- Chicken: swap it out for Thanksgiving turkey for the perfect leftover meal!
- Bacon: You can also omit it if you don’t have any on hand.
Storage and Reheating
You can make this recipe ahead of time, and even freeze it, without adding the puff pastry. When ready to bake, bring the chicken and puff pastry dish to room temperature then cover and bake.
It will keep in the fridge for up to 5 days. Reheating leftovers is also simple. You can grill whatever is left over by covering a dish with foil, and baking for about 20 minutes at 350 until hot and done.
Another Casserole Dish you’ll love!
Chicken Pot Pie with Puff Pastry
This Chicken Pot Pie has a creamy vegetable filling with a golden puff pastry crust! You’ll love the extra bacon for extra flavor.
prep time 5 minute
cooking time 45 minute
Total Time 50 minute
Portion 8 portion
Ingredients
-
6
slice
bacon or turkey -
1
pound
chicken breast
cut into small pieces or 2 cups of pre-cooked shredded chicken -
2
medium sized potatoes
peel and cut into 1/2-inch cubes -
1
trimmed chives
diced -
1
Clove
garlic
destroyed -
1
cup
celery
diced -
1
cup
frozen or fresh peas -
3
tbsp
arrowroot powder* -
1/2
tbsp
Majoram -
2
cup
chicken broth -
1/2
tsp
sea salt -
1/2
tsp
salt + more to taste -
3/4
cup
creme fraiche + 1 tbsp -
1
puff pastry sheet
thawed
Instructions
-
Preheat oven to 350 degrees F. Grease a 9×13 casserole dish, set aside. Once the oven is hot, bake the chicken breasts for 20-25 minutes on a baking sheet. Remove and cut, or it’s broken. Set aside. Increase the temperature to 400 after the chicken is done.
-
Meanwhile, heat a large skillet over medium heat. Cook the bacon for 5-8 minutes, or until desired crispiness. Set bacon aside, cool and cut into small pieces. Leave the bacon oil in the skillet.
-
Stir in the leek, sweet potato, and garlic. Cook for 5 minutes, or until the leeks are golden. Now add the celery and peas, cook another 3-5 minutes. Sprinkle greens with arrowroot.
-
Add the chicken, chicken stock and marjoram. Bring the mixture to a boil, then lower it to a simmer. Simmer for 5 minutes or until mixture thickens.
-
Stir in the creme fraiche until it “melts”. Stir in the bacon and pour the mixture into the prepared casserole dish.
-
Unroll the puff pastry gently, you may have to stretch it out and roll it out with a rolling pin. Place on casserole dish carefully rolling up edges and sealing sides of dish. Brush with the remaining tablespoon of creme fraiche and place in the oven.
-
Bake for 25 minutes, or until the puff pastry is puffed and golden brown. Remove from the oven and let cool for 10 minutes before slicing into squares and serving.
Recipe Notes
Instead of arrowroot powder, you can use 1/4 cup all-purpose flour
