Inside Out Chicken Pot Pie
Reimagine comfort food with this delectable Inside Out Chicken Pot Pie, a modern twist on the classic dish that swaps the traditional crust for flaky puff pastry or buttery biscuits served atop a rich, savory filling. This one-pan masterpiece features tender shredded chicken, a medley of colorful vegetables, and a creamy thyme-infused sauce that’s irresistibly flavorful. Perfect for weeknight dinners or cozy gatherings, this recipe combines simplicity with gourmet charm by baking the pastry separately for the perfect golden finish. With only 20 minutes of prep and customizable serving options, this recipe delivers all the nostalgic comfort of a pot pie in a creative, no-fuss format.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium (diced) Yellow onion
- 2 medium (peeled and diced) Carrots
- 2 medium (diced) Celery stalks
- 1 cup Frozen peas
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 tablespoon (chopped) Fresh parsley
- 6 squares or pieces Puff pastry or biscuits
- (optional) Egg wash (1 egg whisked with 1 tbsp water)
Instructions
Preheat your oven to 400°F (200°C) to cook the puff pastry or biscuits as per package instructions. If using puff pastry, you can brush it with egg wash for a golden finish.
Season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook the chicken for about 5-6 minutes per side or until fully cooked. Remove from the pan and set aside to cool slightly before shredding into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened.
Sprinkle the flour over the cooked vegetables and stir well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, one cup at a time, while stirring constantly to ensure no lumps form. Bring the mixture to a simmer and cook until it begins to thicken, about 3-4 minutes.
Stir in the heavy cream, salt, black pepper, and dried thyme. Add the frozen peas and shredded chicken, stirring to combine. Let the mixture simmer for an additional 3-4 minutes to ensure everything is warmed through.
Remove the skillet from heat and stir in the fresh parsley. Taste and adjust seasoning if needed.
Serve the chicken pot pie filling in bowls and place a baked puff pastry square or biscuit on top of each serving. Alternatively, you can serve the filling over a halved biscuit.
Enjoy your hearty and comforting Inside Out Chicken Pot Pie!
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.4 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
