Chicken Pot Pie Recipe (in 25 min)

3 minutes

Flaky pastry crust over a savory & comforting filling of diced chicken, vegetables, and creamy sauce – this Chicken Pot Pie recipe is ready in 25 minutes and divine as a make-ahead meal that can be frozen.

How to Make Chicken Pot Pie (in 25 min)

Step 1: Preheat your oven to 220°C (425°F) or 200°C fan (400°F). Spray the baking sheet with oil or another non-stick spray. Cut the puff pastry into 8 equal wedges. Trim the fat from your chicken and cut it into 1 cm (1/2 inch) cubes. Measure out all remaining ingredients.

Step 2: Place your puff pastry slices onto the baking sheet and bake for 12 minutes, or until golden. Set aside when done baking.

Step 3: While your puff pastry is baking, heat the oil in a saute pan, add chicken cubes, and cook over high-medium heat for approximately 8 minutes, or until cooked through.

Step 4: Stir in the cream of mushroom soup, heavy cream, tarragon, and frozen vegetables to your saute pan. Simmer for 7 minutes until the sauce thickens.

Step 5: Stir in parsley, leaving some for garnish later.

Step 6: Transfer your pie filling from the saute pan into a round baking dish. Top the filling with your 8 golden pastries. (Alternatively, you can plate the filling individually, and place a puff pastry on top of each person’s plate.)

Step 7: Garnish with parsley, plate, and enjoy!

Tweaks

Sometimes you need a little inspiration … consider these tasty ideas:

• Herb Infusion: Additional herbs (thyme, rosemary, or sage) can complement the tarragon and parsley beautifully.
• Garlic Goodness: Adding minced garlic to the chicken while cooking will give it a savory kick. Or, you could mix garlic powder into the cream of mushroom soup.
• Vegetable Variety: Try experimenting with different vegetables. Consider adding diced potatoes, sliced mushrooms, or green beans for added texture and taste.
• Spicy Twist: For a bit of heat, you can add a pinch of red pepper flakes or a dash of hot sauce to the filling mixture.
• Bacon Bliss: Cook a few strips of crispy bacon (separately) and then crumble it over the filling before placing your puff pastry on top. You’ll notice a delightful smoky, savory element.

Storage

Didn’t quite finish it? That’s okay – we’re pros at the storage bit!

Refrigerate: A cooked and then cooled chicken pot pie will keep in the fridge for around 4 days when wrapped in foil or placed in an airtight container.

Freeze: You can freeze chicken pot pie for around 3 months before you notice any significant taste and texture degredation. Most of the damage will typically take place on the crust as the flour in the pastry starts absorbing moisture from the freezer. This is why we recommend, if you’re making the pot pie specifically to freeze, only freezing the filling, and then adding freshly baked puff pastry when ready to eat.

Reheat: You can defrost chicken pie by baking it straight from the freezer. Make sure only to do this if your pie tin is rated for that kind of temperature change – borosilicate glass will work, while other, cheaper options won’t.