Tender Chicken Pot Pie in Flaky Puff Pastry Shells

5 from 7 votes

Tender Chicken Pot Pie in Flaky Puff Pastry Shells

Tender Chicken Pot Pie in Flaky Puff Pastry Shells is a delicious alternative to the classic chicken pot pie recipe. It's the ultimate comfort food that is simple to prepare and packed full of goodness.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 240kcal

Ingredients

2 pounds skinless and boneless chicken breasts cut into 1-inch cubes (about 4 cups)
2 Tablespoons unsalted butter
2 cups rutabaga, peeled and cut into ¼-inch pieces (about 10 ounces, a half rutabaga) (See Tip 1)
2 cups carrots, peeled and cut into ¼-inch pieces (3 to 4 large carrots, about 10 ounces)
2 ½ cups finely chopped onions, (2 large onions, about 10 ounces)
2 ½ teaspoons Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ cup (2.5-ounces) all-purpose flour
½ cup (4-ounces) white wine (See Tips 2 and 3)
4 cups (1 quart, 32-ounces) low sodium chicken broth
2 cups (10-ounces) frozen green peas
½ cup (4-ounces) milk
2 Tablespoons Bisto (See Tip 4)
Puff Pastry Shells, cooked according to package directions

Instructions

Melt butter in a large Dutch oven over medium heat. Add the chicken and cook until all pink is gone about 7 minutes. Add the salt, pepper, thyme, rutabaga, carrots, and onions. Cook until the onions are tender, about 10 minutes. Add the flour to the mixture; stir until well blended. Cook for 1 to 2 minutes. Add the wine and chicken broth. Stir over medium heat until the mixture is bubbly and thickened. Cover and cook over low heat until the carrots and rutabaga are tender, about 45 minutes. Add the green peas; stir to combine.
Increase the heat to medium. Mix the milk and Bisto together; add to chicken and vegetable mixture. Cook stirring often until mixture is bubbly and thickened. Correct the seasonings. Serve over Puff Pastry Shells.
Yield: 10 servings. (See Tip 5)

Video

Notes

May use turnip root or potatoes in place of the rutabagas. Adjust the cooking time to ensure the turnip root or potatoes are not overcooked.
Use a good white wine that you would drink. I use chardonnay.
You can substitute additional chicken broth for the wine if you would prefer to leave the wine out.
You can substitute cornstarch for the Bisto.
This makes excellent leftovers and freezes extremely well. Also, the chicken pot pie mixture can be made ahead of time and reheated.

Nutrition