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Best Chicken Pot Pie Ever
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Chicken Pot Pie

This one does take some time, but it also uses ONLY ONE PAN for cooking. Hot damn, thank you pan.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Baking Time 45 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 589kcal

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs
  • 2 Tbsp olive oil
  • salt and black pepper (to taste)
  • 2 yellow onions (chopped)
  • 3 cloves garlic (minced or pressed)
  • 1/2 cup dry white wine
  • 12 Tbsp unsalted butter
  • 3/4 cup all purpose flour
  • 16 oz frozen mixed vegetables
  • 2 chicken bouillon cubes
  • 5 cups chicken stock
  • 1.5 tsp dried thyme
  • 1/4 cup flat leaf parsley (minced)
  • 1/4 cup heavy cream
  • 1 sheet frozen puff pastry (defrosted)
  • 1 egg beaten
  • 1/2 tsp water

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Pat chicken dry with paper towels & heat large cast iron skillet over medium high heat. Salt and pepper both sides of the chicken thighs.
  • Add olive oil to hot skillet and place chicken thighs in the oil. Flip after 4 minutes or until the chicken releases easily, then cook for 4 more minutes. Remove chicken and set aside.
  • Add in onions to the skillet and cook (stirring frequently) for 3 minutes, or until translucent. Add in garlic and cook for 30 seconds or until fragrant.
  • Add in white wine and bouillon, scraping the brown bits off the bottom of the pan. Cook for 3 minutes.
  • Add in butter, reduce heat to medium and stir until mostly melted. Sprinkle flour over the butter and stir until raw flour bits aren't visible. Add in 2 tsp salt and 1/2 tsp black pepper.
  • Add frozen vegetables, chicken stock and thyme, and bring to a boil, stirring every once in a while. Cook until thickened, anywhere from 2 to 5 minutes. Remove skillet from heat. Stir in heavy cream and parsley until well combined.
  • Cube up chicken and mix in well to the contents of the skillet.
  • Lightly flour a clean countertop. Using a rolling pin, roll out creases in puff pastry on floured surface. Make passes up and down and side to side to make keep a square shape. Carefully place pastry over skillet. Make a "x" in the center of the puff pastry to allow steam to escape.
  • Mix egg with water in a small prep bowl or even a coffee mug to make an egg wash. Using a pastry brush, brush the egg wash in a thin layer all over the pastry.
  • Carefully skillet in oven for 40-50 minutes, or until pull pastry is golden brown.

Notes

This beauty is a labor of love.  It's definitely not a weeknight kind of thing, but it's perfect for a rainy Sunday dinner.
My son loves it best with mushrooms in it. I know a lot of people don't like mushrooms, so I left them out and made this a pretty classic version of chicken pot pie. If you want to eat them his favorite way and add them, use baby bella mushrooms (also called creminis) and add them before the onion/garlic step. Use a little more olive oil, try to only flip them once to get nice browned color and flavor.

Nutrition

Calories: 589kcal | Carbohydrates: 24g | Protein: 31g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 215mg | Sodium: 727mg | Potassium: 616mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1123IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 3mg