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Quick & Easy Chicken Pot Pie

This chicken pot pie is extremely easy to make. I tend to make it on nights where I've forgotten to defrost meat for dinner. Start with frozen thighs and pre-made puff pastry, end up with an incredibly savory, cozy, heartwarming entree.
Course: Dinner, Main Course
Cuisine: American
Keyword: chicken, comfort food, pie, pot pie, thigh
Servings: 4 people

Equipment

  • Instant pot pressure cooker

Ingredients

Chicken thighs

  • 5-6 frozen chicken thighs boneless, skinless
  • 1 cup water
  • 1 tsp Better Than Bouillon, roasted chicken flavor subs: chicken stock/broth, or any other chicken bouillon
  • 2 tsp salt
  • 1 tsp pepper
  • seasoning of your choice Mrs. Dash, garlic powder, onion powder, paprika, etc.

Pot pie filling

  • 1 small onion small dice
  • 1 large carrot medium dice
  • 3 celery stalks medium dice
  • 1/4 cup butter
  • 1/4 coup flour
  • 2 cups water
  • 1 tbsp Better Than Bouillon, roasted chicken flavor subs: chicken stock/broth, or any other chicken bouillon
  • 3/4 cup milk
  • 1/2 cup peas optional
  • 2 tsp dried thyme
  • salt & pepper to taste

Puff pastry top

  • 1 sheet premade frozen puff pastry, thawed Pepperidge Farm
  • 1 egg, whisked

Instructions

Cook chicken thighs

  • Season chicken thighs with salt, pepper, and seasoning of your choice.
  • Set Instant Pot to Sautee (high). Add 1 cup water and 1 tbsp Better Than Bouillon. Stir together.
  • Add chicken thighs to Instant Pot. Set to Manual (high pressure) for 12 minutes. Natural release 15 minutes.
  • Shred chicken thighs with two forks. Set aside.

Preheat oven to 400°F

    Make pot pie sauce

    • In a heavy-bottom braising pan or dutch oven, melt the butter on medium heat. Add the carrots, celery, and onion. Sweat for 10 minutes.
    • In a separate bowl or glass measuring cup, heat 2 cups of water. Stir in 2 tbsp chicken Better Than Bouillon.
    • Add flour, stir constantly for 5 minutes. Slowly stir in chicken broth (from the previous step) and milk. Heat til thickened, stirring occasionally (7 minutes).
    • Once sauce has thickened, fold in shredded chicken thighs. Remove from heat.

    Assemble and bake

    • Pour pot pie sauce and chicken mixture into the container of your choice (I use a 9x13 baking dish).
    • Cover with puff pastry sheet. Brush puff pastry with a light wash of the whisked egg.
    • Bake for 15-20 minutes, or until golden brown.

    Notes

    Since this pie doesn't have a bottom crust, I sometimes like to bake extra puff pastry sticks to sop up all that sauce.
    If you have an extra puff pastry sheet and would like to make puff pastry sticks...
    1. Preheat oven to 400°F
    2. Slice your extra puff pastry sheet into 6-8 long pieces
    3. Brush with egg wash
    4. (OPTIONAL) Top with parmesan and fresh cracked black pepper
    5. Bake for 15 minutes or until golden brown