Homemade chicken pot pie recipe with puff pastries for the crust is a simple and healthy dinner. We used Pillsbury crescent rolls dough sheet for the puff pastry. So delicious.
I love chicken pot pie, but I do not always feel like the white cream sauce, peas and carrots traditional type chicken pot pie.
Enter, this modern chicken pot pie recipe, with chicken, bacon, mushrooms, parsley, sherry, garlic and thyme.
This really does taste like a grown up chicken pot pie. It reminds me of when I order my decaf mochas at Starbucks, and my husband calls my mocha a “grown up hot chocolate”. 🙂
The flavors of garlic, thyme and sherry meld so well together to create this yummy comfort food meal. This will most likely be on heavy rotation as the weather cools and we start to crave warm comfort foods by the fire.
I think next time I will make homemade pie crust dough like I did with Flour Bakery’s Super Pumpkiny Pumpkin Pie.
I really love that pie dough recipe and it would work well for chicken pot pie crust.
Tips for this homemade chicken pot pie recipe:
- Make sure to cook the bacon long enough so that it is crispy. I pushed the chopped onions aside in the skillet while the bacon continued to cook, so the onions would not over cook.
- Because of tip #1, this dish is much easier to prepare in a large, deep skillet.
- Its best to transfer the chicken/bacon mixture to the pie dish with a large spoon. Its a bit of a mess if you try tilting you skillet and pouring the contents into the dish. (trust me :0 )
- I used the Pillsbury dough sheet for my crust this time. You can also use a prepared pie crust dough (I like Pillsbury’s a lot) or make your own crust.
- Be sure to use chicken stock, not chicken broth. This helps created a slightly thickened sauce.
This is an easy chicken pot pie recipe, that does not taste easy due to the multiple flavors and meats involved. I love recipes that have that trait.
If you enjoyed this recipe, you might also like this comfort food:
Chicken Pot Pie
Easy homemade chicken pot pie recipe with puff pastries for the crust is a simple and healthy dinner. We used Pillsbury crescent rolls dough sheet for the puff pastry. So delicious.
- 1 tbsp vegetable oil
- 1 tsp minced garlic
- 6 oz thick bacon or pancetta, cut into 1 inch strips
- 1 medium yellow onion
- 8 oz cremini mushrooms, thickly sliced
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp paprika
- Fine Sea Salt and Ground Pepper
- 1 lb boneless chicken thighs, but into bite size pieces
- 2 tbsp butter
- 2 1/2 cups rich chicken stock
- 1/4 cup sherry
- 2 tbsp finely chopped parsley
- 1 sheet puff pastry or 9 inch pie crust, chilled
- 1 egg, beaten with 1 tablespoon water
Preheat oven to 400 degrees.
Heat oil and garlic in large, deep skillet, over low heat. When the garlic is sizzling with the oil, add the thick cut bacon and chopped onions. Cook, stirring often, until the bacon is golden brown.
Add mushrooms and continue cooking and stirring until the mushrooms are browned and slightly softened.
In a ziploc bag, mix the flour, thyme, paprika, 2 large pinches of sea salt, and 1 large pinch of black pepper. Add the bite size pieces of chicken and shake bag well to coat.
Add butter to the skillet with bacon and mushrooms over medium heat. Add the chicken pieces and any flour remains from the bag. Cook until the chicken pieces are golden and the flour on the bottom of the pan is browned.
Pour the stock and sherry into the skillet. Scrape the bottom of the pan and let simmer about 5 minutes, until slightly thickened. Turn off heat and stir in parsley.
With a large spoon, scoop out contents of skillet into a 9 inch round pie dish or 8 inch square baking dish. Roll out pie crust to appropriate shape for your dish or use a dough sheet (Pillsbury) to cover chicken/bacon mixture. Cut a few slits in the dough and brush the dough with egg wash. Place pie dish on a cookie sheet just in case there is a spillover from the pie.
Bake in preheated oven until the crust is browned and filling is bubbling, about 20 minutes.
Let the pie cool for at least 10 minutes before serving. Use a big spoon to scoop into bowls. Garnish with parsley.
Adapted from NYT Cooking