Inside Out Chicken Pot Pie

Reimagine comfort food with this delectable Inside Out Chicken Pot Pie, a modern twist on the classic dish that swaps the traditional crust for flaky puff pastry or buttery biscuits served atop a rich, savory filling. This one-pan masterpiece features tender shredded chicken, a medley of colorful vegetables, and a creamy thyme-infused sauce that’s irresistibly flavorful. Perfect for weeknight dinners or cozy gatherings, this recipe combines simplicity with gourmet charm by baking the pastry separately for the perfect golden finish. With only 20 minutes of prep and customizable serving options, this recipe delivers all the nostalgic comfort of a pot pie in a creative, no-fuss format.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 4 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 medium (diced) Yellow onion
• 2 medium (peeled and diced) Carrots
• 2 medium (diced) Celery stalks
• 1 cup Frozen peas
• 0.25 cup All-purpose flour
• 2 cups Chicken broth
• 0.5 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 1 tablespoon (chopped) Fresh parsley
• 6 squares or pieces Puff pastry or biscuits
• 0 (optional) Egg wash (1 egg whisked with 1 tbsp water)

Directions

Step 1

Preheat your oven to 400°F (200°C) to cook the puff pastry or biscuits as per package instructions. If using puff pastry, you can brush it with egg wash for a golden finish.

Step 2

Season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook the chicken for about 5-6 minutes per side or until fully cooked. Remove from the pan and set aside to cool slightly before shredding into bite-sized pieces.

Step 3

In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Sprinkle the flour over the cooked vegetables and stir well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the chicken broth, one cup at a time, while stirring constantly to ensure no lumps form. Bring the mixture to a simmer and cook until it begins to thicken, about 3-4 minutes.

Step 6

Stir in the heavy cream, salt, black pepper, and dried thyme. Add the frozen peas and shredded chicken, stirring to combine. Let the mixture simmer for an additional 3-4 minutes to ensure everything is warmed through.

Step 7

Remove the skillet from heat and stir in the fresh parsley. Taste and adjust seasoning if needed.

Step 8

Serve the chicken pot pie filling in bowls and place a baked puff pastry square or biscuit on top of each serving. Alternatively, you can serve the filling over a halved biscuit.

Step 9

Enjoy your hearty and comforting Inside Out Chicken Pot Pie!

Nutrition Facts

Serving size	2284.7 grams (2284.7g)

Amount per serving	% Daily Value*
Calories	3681

Total Fat 233.30g	299%
Saturated Fat 105.60g	528%
Polyunsaturated Fat 1.50g
Cholesterol 726mg	242%
Sodium 5645mg	245%
Total Carbohydrate 223.70g	81%
Dietary Fiber 29.90g	107%
Total Sugars 33.50g
Protein 157.90g	316%

Vitamin D 45IU	223%
Calcium 458mg	35%
Iron 19mg	104%
Potassium 3991mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 17.4%

Carbs: 24.7%