Easy Chicken Pot Pie with Puff Pastry Shells
Lightened chicken pot pie skips heavy cream for a simple broth-based sauce that lets tender vegetables and poached chicken shine. Pepperidge Farm puff pastry shells replace traditional pie crust, making this weeknight comfort food accessible and quick. Serve warm to families seeking familiar, homey flavors without the guilt. This version prioritizes ease over from-scratch techniques, perfect for busy cooks craving pot pie without the time investment.
Ingredients
- ½ cup white pearl onion, chopped, frozen
- ½ cup baby carrots, sliced into pieces
- 2 rib celery, chopped into slices
- ½ teaspoon black pepper, coarsely ground, or more to taste
- 2 chicken breast, poached in salt water, ripped or cubed
- 2 ½ tablespoon all-purpose flourcornstarch0.75 tablespoongluten-freegluten-free
creates thinner sauce, reduce slightly
- 2 tablespoon margarine
- 1 cup chicken broth, organic preferred, may need 2 cups
- ¼ teaspoon salt, adjust based on broth saltiness
- ¼ cup fresh parsley, chopped, curly or flat leaf
- 4 puff pastry shell, Pepperidge Farmpie crust or biscuit toppingvariesfrom-scratch
significantly increases prep time
Instructions
- 1
Place pastry shells on foil-lined baking sheet and bake according to package directions until golden.
- 2
Bring salted water to boil in a sauce pot and cook onion, carrots, and celery until carrots pierce easily with a fork, about 5-8 minutes. Drain and set aside.
- 3
Melt margarine over medium heat in another sauce pot, add flour, and cook until mixture bubbles without browning, stirring constantly.
- 4
Whisk in chicken broth gradually, adding more as needed to reach sauce consistency that coats the back of a spoon.
- 5
Reduce heat to low, stir in parsley, black pepper, and salt, tasting before adding more salt.
- 6
Add cooked vegetables and chicken to sauce and stir to combine.
- 7
Pop out centers of cooled pastry shells with a fork, spoon filling inside, and garnish with parsley.
Tips
Buy frozen pearl onions and pre-sliced carrots to slash prep time without sacrificing flavor or texture.
Taste the sauce before adding salt since store-bought broths vary widely in sodium content.
Poach chicken breasts gently in salted water rather than boiling to keep them tender and moist.
Good to Know
Cover and refrigerate filling up to 3 days. Reheat gently on stovetop over low heat, adding broth if sauce thickens. Pastry shells best served fresh; store separately in airtight container up to 2 days.
Prepare filling through step 5 up to 2 days ahead. Bake pastry shells day-of for best crispness. Assemble just before serving.
Serve warm in shallow bowls with pastry shell on the side or broken into pieces on top. Pair with simple salad or steamed green vegetables.
Common Mistakes
Let roux brown to avoid bitter, burnt flour flavor
Add broth too quickly to avoid lumpy sauce; whisk constantly and add gradually
Skip tasting before salting to avoid over-salted dish if broth is already salty
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
significantly increases prep time
FAQ
Can I use bone-in chicken thighs instead of breasts?
Yes. Poach thighs 15-20 minutes until cooked through, then shred or cube. Thighs stay moister and add deeper flavor, though cooking time extends.
What if my sauce is too thin after adding broth?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water, whisk into simmering sauce, and stir until thickened, about 1 minute.
How long can I keep the filling in the refrigerator?
Store covered up to 3 days. Reheat gently on stovetop over low heat, stirring frequently and adding broth if sauce thickens too much.