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One pot chicken pot pie

This one pot chicken pot pie delivers all the comfort and flavor of traditional chicken pot pie with dramatically simplified preparation and cleanup. Tender chicken, fresh vegetables, and creamy sauce are topped with golden puff pastry, all cooked in a single pot for maximum convenience and minimum mess.
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Equipment

  • Large oven-safe Dutch oven or heavy-bottomed pot with lid
  • - Sharp chef's knife
  • Large cutting board
  • Measuring cups and spoons
  • - Wooden spoon or spatula
  • - Can opener
  • Optional Equipment
  • Kitchen thermometer
  • Fine-mesh strainer
  • Pastry brush
  • Small mixing bowl

Ingredients
  

  • For the Chicken and Vegetables
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 medium carrots peeled and diced
  • 3 celery stalks diced
  • 8 oz mushrooms sliced
  • 3 cloves garlic minced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • For the Sauce
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • 1 teaspoon dried sage
  • Salt and freshly ground black pepper to taste
  • For the Topping
  • 1 sheet frozen puff pastry thawed
  • 1 large egg beaten (for egg wash)
  • 1 tablespoon fresh parsley chopped (for garnish)

Instructions
 

  • Step 1: Prepare the Base
  • Preheat your oven to 425°F (220°C).
  • Heat olive oil in your Dutch oven over medium-high heat.
  • Season chicken pieces with salt and pepper, then add to the hot oil.
  • Cook chicken for 5-7 minutes until lightly browned on all sides. Remove and set aside.
  • Step 2: Build the Vegetable Foundation
  • Add diced onion to the same pot and cook for 3-4 minutes until softened.
  • Add carrots and celery and cook for another 5 minutes, stirring occasionally.
  • Add mushrooms and cook until they release their moisture, about 4-5 minutes.
  • Stir in minced garlic and cook for 1 minute until fragrant.
  • Step 3: Create the Creamy Sauce
  • Add butter to the pot and let it melt completely.
  • Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  • Gradually add chicken broth while stirring constantly to prevent lumps.
  • Bring to a simmer and cook until the sauce thickens, about 3-4 minutes.
  • Stir in heavy cream, thyme, and sage. Season with salt and pepper to taste.
  • Step 4: Combine and Top
  • Return chicken to the pot along with frozen peas and corn.
  • Stir gently to combine all ingredients evenly.
  • Roll out puff pastry slightly larger than your pot opening.
  • Place pastry over the pot, trimming excess and crimping edges to seal.
  • Brush with beaten egg for a golden finish.
  • Cut 4-5 small vents in the pastry to allow steam to escape.
  • Step 5: Bake to Perfection
  • Bake for 25-30 minutes until the pastry is golden brown and the filling is bubbling.
  • Let rest for 5-10 minutes before serving.
  • Garnish with fresh parsley and serve hot.

Notes

Important Cooking Notes
Chicken thighs work better than breasts in this one pot chicken pot pie because they stay moist during the longer cooking time
Don't skip browning the chicken – it adds essential flavor to the entire dish
Puff pastry should be completely thawed but still cold when applied
Internal temperature should reach 165°F (74°C) for food safety