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Lighter One-Pot Chicken Pot Pie with Perfect Puff Pastry

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A lighter, one-pot chicken pot pie with a golden puff pastry topping that delivers all the comfort of the classic dish with less butter, more vegetables, and minimal cleanup. Perfect for busy weeknights when you want something that feels like a hug but doesn’t leave you with a sink full of dishes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 1 medium parsnip, peeled and diced (optional)
  • 3 cloves garlic, minced
  • 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ cup low-fat milk (2%)
  • ¼ cup plain Greek yogurt
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven.
  2. Heat the olive oil in your Dutch oven over medium heat. Add the diced onion, carrots, celery, and parsnip (if using). Cook for 5 to 7 minutes, stirring occasionally, until the vegetables start to soften and the onions look translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Season the chicken pieces with salt and pepper, then add them to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  5. Sprinkle the flour over the chicken and vegetables. Stir constantly for 1 to 2 minutes to cook the flour.
  6. Slowly pour in the chicken broth while stirring continuously. Scrape the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer and cook for about 2 minutes until it thickens slightly.
  7. Reduce the heat to low and stir in the milk and Greek yogurt. Keep stirring until everything is smooth and well combined. Do not let it boil after adding the yogurt.
  8. Add the frozen peas, dried thyme, and dried rosemary. Stir to combine. Taste and adjust seasoning with more salt and pepper if needed.
  9. Remove the pot from the heat. Let the filling cool for about 5 minutes while you prepare the pastry.
  10. Unfold the thawed puff pastry sheet on a lightly floured surface. Using a sharp knife or pizza cutter, cut the pastry into a shape slightly larger than your pot (about ½ inch overhang).
  11. Gently lay the pastry over the filling. Tuck the edges slightly into the pot. Cut 3 to 4 small slits in the top to let steam escape.
  12. Brush the pastry with the egg wash. Sprinkle with flaky sea salt if using.
  13. Place the pot in the preheated oven and bake for 20 to 25 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling around the edges.
  14. Let it rest for 5 minutes before serving.

Notes

Let the filling cool for 5 minutes before adding the pastry to prevent sogginess. Don’t skip the slits in the pastry to allow steam to escape. For a dairy-free version, use unsweetened almond milk and dairy-free yogurt. The filling can be made ahead and stored in the refrigerator for up to 4 days; add fresh pastry before baking.

Nutrition

Keywords: chicken pot pie, one-pot, lighter, puff pastry, comfort food, weeknight dinner, easy chicken recipe

Find it online: https://lolaspoon.com/lighter-one-pot-chicken-pot-pie-with-perfect-puff-pastry/