It’s uncanny how when the weather turns a little colder, and the days a little shorter, we all seem to start craving “comfort food.” Britta, Kaitlyn, and I recently had a conversation about some of our favorites and inevitably Chicken Pot Pie came up. Few foods are more comforting than this American classic, and yet very few of us actually make it from scratch. While you can find some pretty good varieties in the frozen food section of your grocery store, after you try this super simple recipe that Kaitlyn is sharing, you’ll never go back to the frozen food case again! (At least not for pot pies!)
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Kaitlyn writes…….. Chicken pot pie is definitely one of my favorite cold weather comfort foods. It’s the perfect rich and creamy indulgence. And don’t even get me started on the buttery, flaky crust! Yum! But as much as I love chicken pot pie I really never make it at home because it’s so time-consuming. That is until I came across the idea of a deconstructed chicken pot pie. I first made this recipe for husband right after we got married. I think he was pretty impressed with me because this recipe tastes like it took a lot more time and talent to make than it really does. Let’s just keep the secret of this easy recipe away from my hubby so I can keep on impressing him ;-)
Deconstructed Chicken Pot Pie
- 2-3 chicken breasts and 3-4 chicken thighs, cooked & diced
- (2) 12 oz bags of frozen peas and carrots
- 1 1/3 frozen puff pastry sheets
- 2 servings S.O.S Mix or 2 cans cream of chicken soup
Start by prepping the puff pastry sheets. I forgot to snap a picture of the box, but I used Pepperidge Farm Puff Pastry Sheets that I found near the frozen pies at my local Smith’s. But any brand would work. Those particular puff pastry sheets are folded into thirds in the box. I used four of the thirds and cut them in half for for a total of 8 small pastries.
Bake the pastries on a lightly greased baking sheet (or with a silicone baking mat) at 400 degrees for 15 minutes or until golden brown.
While the pastries cook, heat up the S.O.S mix (or creamed soup) over medium heat. I used 2/3 cup of the dry S.O.S. mix and 2 1/2 cups cold water. Whisk occasionally until the mix thickens.
Add the chicken and frozen peas and carrots. Continue to heat until the chicken and veggies are warm.
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Take one of the pastries and open it up by splitting it down the middle. Scoop some of the chicken and veggie mixture onto one side of the pastry, then fold the other half over the top of the mixture.
It’s that easy! Now dig in and enjoy!
Do you have a favorite chicken pot pie recipe?
Deconstructed Chicken Pot Pie
Ingredients:
- 2-3 chicken breasts and 3-4 chicken thighs cooked and diced
- 2 12 oz bags of frozen peas and carrots
- 1 1/3 frozen puff pastry sheets
- 2 servings S.O.S Mix or 2 cans cream of chicken soup
Instructions:
- Start by prepping the puff pastry sheets.
- Bake the pastries on a lightly greased baking sheet (or with a silicone baking mat) at 400 degrees for 15 minutes or until golden brown.
- While the pastries cook, heat up the S.O.S mix over medium heat. I used 2/3 cup of the dry mix and 2 1/2 cups cold water. Whisk occasionally until the mix thickens.
- Add the chicken and frozen peas and carrots. Continue to heat until the chicken and veggies are warm.
- Take one of the pastries and open it up by splitting it down the middle. Scoop some of the chicken and veggie mixture onto one side of the pastry, then fold the other half over the top of the mixture.
The pastry is thawing now! :)
Any tips on reheating? It’s an interesting and unique “take them a meal” idea if they can be reheated.
Can these be frozen once fully cooked or should they be consumed fresh only? My husband usually takes leftovers to work for lunch. I want to ensure we consume these in a tasty manner so if freezing is out that is best to know ahead of time. Then I won’t make too many!
I would do the pastry fresh for each serving, I wouldn’t imagine that it keeps its texture very long. You could definitely make a bunch of filling and freeze it, though :-)
I don’t know what SOS is; or means… help?
It’s my SOS (soup or sauce) mix, just click on the words in the post, it will take you right to the recipe!
Fascinating. Thanks for showing & telling how to make the puff pastries. It all looks delicious.
For the bottom “crust” I make garlic mashed potatoes then add the chicken mixture and top with puff pastry or biscuits….yum!
Great idea!
Looks so yummy! There really is something about chicken pot pie that makes it the ultimate comfort food! I recently posted a recipe that uses crescent rolls for the top crust: http://theelmlife.com/2014/10/09/quick-easy-chicken-pot-pie/ So good!
Yum :-) Looks delish!
If you want to use rice flour instead of dry milk, you can find rice flour in any asian or international grocery store. There are two types of them. One is called “Rice Flour” made with regular rice. The other one is called “Glutinous Rice Flour” made with sweet rice. Make sure you get “Rice Flour”. Most of them are made in Thailand in 16 oz clear plastic bag with red printing (some could be blue). We, Asian people, use them all the time.
Good to know, thanks!
I make a version of this all. the. time. Even faster– make the filling and spoon over toast– we call it Chicken on the Roof (AKA chicken on the shingles). I also make a quick Shepherds Pie version–in a cast iron skillet cook ground meat (I use beef) & diced onion, add frozen mixed vegetables & heat some more. Whisk SOS with a little Gravy Master, ketchup & Worcestershire sauce, add to skillet and cook until thickened. Top with mashed potatoes and brown under a broiler. A few nights before making this I make a boat load of mashed potatoes… Read more »
Great recipe! I make something similar but with diced potatoes. In keeping with the “quick-and-easy” theme of the recipe, I buy frozen southern-style hash browns (which are diced, rather than shredded) and toss in a few. Works perfectly!
Clever!
I love puff pastry and want to try this recipe. But I have an easy version of my own. I love pot pie and after a busy day I’m a lazy cook. I get two of the frozen deep dish pie crusts, a can of mixed veggies drained, a package of peppered white gravy (the package that makes two cups by just adding water. Pioneer brand is my favorite) and two large boneless, skinless chicken breasts. Cook & dice chicken, mix with drained veggies & gravy you have made up, pour into one pie crust, top with other crust &… Read more »
I love this quick and simple idea :-)
Great idea but instead of messing with raw chicken (which I can’t do — just grosses me out) I’ll use Tyson’s canned chicken since it’s already cooked & diced :-)