Easier Chicken Pot Pie

Category
Main Dish

Cuisine
American

Author:
Olivelle

Servings
6-8

Prep Time
20 minutes

Cook Time
60 minutes

This Easier Chicken Pot Pie brings all the cozy, savory flavors you crave with a simple twist! Tender chicken, smoky bacon, and hearty vegetables are simmered in a creamy, mushroom-sage infused sauce, enhanced by a hint of balsamic richness. Topped with golden, flaky puff pastry squares, it’s an irresistible, comforting classic made easy for any night of the week.

Ingredients

• 2 Chicken Breasts
• 1 Tbsp plus 1 tsp Sicilian Seasoning Salt, divided
• 1 Tbsp plus 2 tsp Wild Mushroom & Sage Infused Olive Oil, divided
• 4 Slices Bacon, diced
• ½ Yellow Onion, diced
• 1 Large Carrot, diced
• 2 Celery Stalks, diced
• 1 cup Sliced Crimini Mushrooms
• 4 Large Garlic Cloves, minced
• 2 Tbsp Parmesan Asiago Dipper & Seasoning
• 1 Tbsp Dark Balsamic Vinegar of Modena
• ½ cup Dry White Wine
• ½ cup Flour
• 2 cups Chicken Broth
• 1 cup Milk
• 1 ½ cups Frozen Peas
• 1 package Frozen Puff Pastry, thawed and cut into 2-3in squares
• 1 Egg

Directions

1. Preheat the oven to 375°F. Butterfly the chicken breasts and season with 1 Tbsp Sicilian Seasoning Salt and 1 Tbsp Wild Mushroom & Sage Infused Olive Oil. Place on a baking sheet and bake until the internal temperature reaches 165°F, about 20 minutes. Shred the chicken and set aside.
2. In an oven-safe Dutch oven or large high-sided skillet, cook the diced bacon over medium-low heat until browned and most of the fat has rendered.
3. Add the diced onion, carrot, celery, and sliced mushrooms. Increase the heat to medium and sauté for about 15 minutes, or until the vegetables are softened and the mushrooms have cooked down.
4. Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the white wine and deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce slightly.
5. Sprinkle the flour over the vegetable mixture and cook for 2-3 minutes, stirring continuously to eliminate the raw flour taste.
6. Gradually pour in the chicken broth while stirring to avoid lumps, then add the milk and stir until smooth. Fold in the shredded chicken and frozen peas.
7. Arrange the puff pastry squares over the filling, overlapping them slightly to cover the top completely. Whisk egg with about 1 Tbsp water. Brush the pastry with the beaten egg wash.
8. Place the pan on a baking sheet to catch any spills. Bake for 20-25 minutes at 375F, or until the puff pastry is golden brown and puffed up.