Quick Chicken Pot Pie

Name: Quick Chicken Pot Pie
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
Ingredients: 1 sheet puff pastry ((25cm x 25cm / 10" x 10"), thawed); Oil spray; 2 tbsp butter; 400 g/13oz chicken thigh fillets ((or tenderloin or breast), cut into small bite size pieces); 1 onion ((small, brown, white or yellow), diced); 2 garlic cloves (, minced); 2 bacon rashers (, diced); 1/4 cup marsala ((or dry sherry, port or white wine) (see notes)); 2 tbsp plain flour; 2 cups frozen mixed peas (, corn and carrots, thawed); 2 cups small broccoli florets ((see notes)); 2 cups milk ((full cream or low fat)); 1/2 cup grated cheese ((any cheese that melts. I used tasty)); 1/4 tsp salt ((plus more to taste)); Black pepper

5.00 (10)

⏱ 15 mins 🍽 Serves 4 🏷 Baking

This recipe delivers a comforting chicken pot pie from scratch in just 15 minutes. It uses a clever method of baking puff pastry separately to achieve a crisp, golden lid, while a rich filling of chicken, bacon, and mixed vegetables simmers in a creamy, cheesy sauce. The components are then assembled on the plate for a quick and satisfying dinner that serves four people.

Ingredients

1 sheet puff pastry ((25cm x 25cm / 10" x 10"), thawed)
Oil spray
2 tbsp butter
400 g/13oz chicken thigh fillets ((or tenderloin or breast), cut into small bite size pieces)
1 onion ((small, brown, white or yellow), diced)
2 garlic cloves (, minced)
2 bacon rashers (, diced)
1/4 cup marsala ((or dry sherry, port or white wine) (see notes))
2 tbsp plain flour
2 cups frozen mixed peas (, corn and carrots, thawed)
2 cups small broccoli florets ((see notes))
2 cups milk ((full cream or low fat))
1/2 cup grated cheese ((any cheese that melts. I used tasty))
1/4 tsp salt ((plus more to taste))
Black pepper

Method

Set your oven to 200C/390F. Use oil spray to lightly coat a baking tray.
Slice the puff pastry into four squares and arrange them on the prepared tray. Bake for 15 minutes until they are golden and puffed. Take them out and leave to one side.
While the pastry bakes, place a large pan on the heat and melt the butter.
Cook the diced onion and minced garlic cloves in the pan for 1 minute.
Put in the bacon and chicken pieces, cooking for 2 to 3 minutes until the chicken has a light colour on the outside.
Pour in the marsala and let it cook for 30 seconds, allowing the liquid to mostly evaporate.
Stir in the broccoli florets along with the peas, corn and carrots.
Scatter the plain flour over the mixture, then pour in the milk, stirring to combine the flour.
Let the mixture come to a simmer, then mix through the grated cheese, 1/4 tsp salt and black pepper. Taste and add more salt if needed.
Continue to simmer, stirring, for 30 seconds to 1 minute until the sauce thickens, then take the pan off the heat.
For serving, spoon the chicken filling onto four plates and place a piece of the baked puff pastry on top of each.

Nutrition (per serving)

Sodium725 mg

Recipe details

CategoryBaking

AuthorNagi | RecipeTin Eats