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Deconstructed Chicken Pot Pie

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Deconstructed Chicken Pot Pie captures all the classic comfort of a traditional pot pie—creamy chicken, hearty vegetables, and flaky pastry—in a quicker, easier format perfect for weeknights.

Ingredients

  • 2 cups cooked chicken (shredded or cubed)
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream or milk
  • Salt and pepper to taste
  • 1 tsp fresh thyme or parsley (optional)
  • 1 sheet puff pastry or 1 can refrigerated biscuit dough

Instructions

  1. Preheat your oven and bake the puff pastry or biscuits according to package instructions. Set aside.
  2. In a large skillet or saucepan, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
  3. Stir in garlic and cook for another minute until fragrant.
  4. Sprinkle flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
  5. Slowly add chicken broth while stirring, ensuring the mixture is smooth and lump-free.
  6. Stir in the cream or milk and bring to a gentle simmer. The sauce should thicken slightly.
  7. Add the cooked chicken and frozen peas. Season with salt, pepper, and fresh thyme or parsley if using. Simmer for 5–10 minutes until heated through and creamy.
  8. Serve the creamy chicken mixture in bowls, topped with or alongside pieces of puff pastry or biscuits.

Notes

  • Use rotisserie chicken for faster prep.
  • Keep pastry separate until serving to avoid sogginess.
  • Add cooked potatoes or mushrooms for extra texture.
  • Swap cream for dairy-free alternatives for a lighter version.
  • Serve over rice, noodles, or mashed potatoes as a crust alternative.

Nutrition

Find it online: https://thefamilycooking.com/deconstructed-chicken-pot-pie/