20 Minute Freeform Chicken Pot Pie From Scratch

Craving a comforting, homemade chicken pot pie but short on time? Get ready to ditch the pie dish and embrace a 20-minute, totally-from-scratch version that's unbelievably easy and bursting with savory flavor.

This freeform pot pie is pure comfort food, magically quick, and guaranteed to satisfy.

Ingredients You'll Need

To explore into our Freeform Chicken Pot Pie, you're gonna need a handful of ingredients – nothing too crazy, I promise!

First, grab 2 tablespoons of butter—'cause everything's better with butter, right? Then, you'll need 400g of chicken thigh fillets. I like 'em bite-sized. Like the flavorful curries, this recipe is designed to be straightforward.

Dice up one small onion—brown, white, yellow, whatever floats your boat. Then mince 2 garlic cloves. Trust me, don't skimp on the garlic!

Next, bacon! Dice up 2 rashers, don't we all love bacon?

Now, for a splash of flavor, you will need ¼ cup of marsala! Don't have it? Dry sherry, port, or white wine will work, too. We'll also need 2 tablespoons of plain flour as well.

We're almost there! Get 2 cups of frozen mixed peas, corn and carrots, along with 2 cups of small broccoli florets.

Eventually, for a creamy finish, we need 2 cups of milk. And some cheese! About ½ cup of any cheese you like. Eventually, don't forget the salt. A ¼ teaspoon should do it, plus some pepper.

Preparing the Puff Pastry

Now, let's talk about the puff pastry—it's the star of our freeform pot pie topping! I like to keep things simple, so I buy pre-made puff pastry sheets.

First off, I'm telling you — don't forget to thaw your puff pastry! Take one sheet, about 25cm x 25cm (or 10" x 10"). I usually leave it out for about 30 minutes, or until it's easy to unfold without cracking. For another creamy and delicious appetizer, you should definitely try cheese and bacon dip like cheesy bacon dip.

Once it's thawed, preheat your oven to 200C/390F. I then get out a baking tray, spraying it lightly with oil to prevent sticking—nobody wants that!

Now, this is the fun part: I cut the puff pastry sheet into four equal pieces. They don't have to be perfect, just roughly the same size. Finally, I place those squares onto the prepared baking tray, ready for their golden transformation!

Making the Chicken Pot Pie Filling

Alright, let's get to the good stuff – crafting that savory chicken pot pie filling! First, I melt 2 tablespoons of butter in a large pan over high heat.

Next, I toss in a small diced onion and 2 minced garlic cloves – sauté for about a minute until they're fragrant, but not browned! Don't burn the garlic; it's happened to the best of us!

Then, I add diced bacon, chicken, and cook for maybe 2-3 minutes. Don't cook through; just brown them lightly. I pour in 1/4 cup of marsala–it makes the flavor deep! I cook out the alcohol for 30 seconds.

I toss in 2 cups of those frozen mixed peas, corn, carrots and 2 cups small of broccoli florets. I sprinkle over 2 tablespoons flour, then add 2 cups of milk, stirring until smooth. Simmer it all, stir in 1/2 cup of melting cheese, 1/4 teaspoon salt, and pepper – boom, it's ready!

Assembling and Serving

I am ready to put the Freeform Chicken Pot Pie together and serve it. It's the moment we've been waiting for! Grab four plates because we are about to divide this deliciousness.

Go ahead, spoon a generous amount of the chicken filling onto each plate! Don't be shy. Remember, we made enough for everyone to get a good serving. It's all about abundance, right?

Now that you have the base ready, carefully take the puff pastry – those golden, crispy squares – and place one on top of each portion. It's like crowning your own little chicken pot pie kingdom!

And there you have it – your very own freeform chicken pot pie! Ready to devour and enjoy. I promise you that first bite is pure heaven. Enjoy now!

Tips and Variations

I've made this recipe countless times, and I've picked up a few tricks and twists along the way that I think you'll find super helpful! Don't have Marsala? Dry sherry, port, or even white wine with a teaspoon of sugar works like a charm.

Want even more flavor? Add a splash of Worcestershire sauce to the filling – trust me, it's a game-changer! For extra richness, stir in 2 tablespoons of cream cheese or sour cream at the end.

Feel free to swap out the veggies. Green beans, mushrooms, or even chopped potatoes are great additions. Just use about 2 cups total. Want some heat? Add a pinch of red pepper flakes or a dash of hot sauce! Now go make this – it's unbelievably good!

Short Recipe Version

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 2

Ingredients:

• 1 tbsp olive oil
• 1/2 cup cooked chicken, shredded
• 1/2 cup mixed vegetables (peas, carrots, corn)
• 1/4 cup chicken broth
• 1 tbsp all-purpose flour
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 sheet frozen puff pastry, thawed

Instructions:

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a skillet over medium heat.
3. Add chicken and vegetables, cook for 3 minutes.
4. Stir in flour, salt, and pepper.
5. Pour in chicken broth and simmer until thickened (about 1 minute).
6. Place puff pastry on a baking sheet.
7. Spoon chicken mixture onto the center of the pastry.
8. Fold edges of pastry towards the center, leaving the middle exposed.
9. Bake for 15 minutes, or until golden brown.

Nutrition Information (per serving):

(*Values not available due to missing information in the original context*)