When I was a kid, I loved making chicken pot pie on my grandparents’ old cast iron skillet. I loved the crust, the rich chicken filling, and the way the edges of the crust browned as I cooked. Fast forward 38 years and I’m still making chicken pot pie, but now I’m using a cast iron pan instead of an old skillet. It’s just as easy as ever, and the resulting chicken pot pie tastes just as great.

Sometimes it feels like there is not enough time in the day to get everything done. But that is not true. There is always time for something. And if you want to do something that is quick and easy, then you will do it. It is about finding the right quick and easy and making it work for you. This is one of those recipes.

I’m a foodie, so I love to cook. I love making quick and easy recipes, so when my husband came home with a bunch of ingredients for homemade chicken pot pie, I jumped at the chance to make it.  I was really surprised at how simple the recipe was, and how much fun it was to make. The chicken filling is packed with flavor and the flaky, buttery crust is the perfect compliment.

 

Make Chicken Pot Pie in less time and with less effort. If you’re looking for a hearty supper, go no further than this dish. Chicken Pot Pie on the Stovetop is a tried-and-true cold-weather comfort dish.

To make the pot pie filling, cut up your favorite chicken pot pie components, sauté them, and then mix them into a creamy broth. Slices of puff pastry are seasoned and cooked to crispy perfection for that bite of crust while that cooks.

If you like this dish, you may also like my Chicken Pot Pie Soup, Turkey Pot Pie Mac & Cheese, or Classic Chicken Pot Pie.

two white bowls full of Easy Stovetop Chicken Pot Pie with croutons.

What’s the deal with chicken pot pie?

The ingredients for chicken pot pie include robust veggies, chicken, broth, and cream. You may vary the veggies, but a traditional mirepoix of carrots, celery, and onion works nicely in this dish. Without peas, it wouldn’t be chicken pot pie.

Normally, a pie crust is used in chicken pot pie, but in my stovetop variation, I utilized puff pastry strips to provide the ideal crunch, which is everyone’s favorite aspect of pot pie.

Easy Stovetop Chicken Pot Pie in white bowls from overhead.

How do you reheat chicken pot pie on the stovetop?

This dish is simpler to reheat than conventional pot pies since it can be microwaved without the crust becoming mushy. On the cooktop, it may also be warmed. Warm the puff pastry strips in the oven or in a countertop toaster oven for a few minutes until warm. The puff pastry may get mushy and lose its crisp if microwaved.

seasoned puff pastry crust croutons.

Is it possible to freeze chicken pot pie?

This Pot Pie recipe is simple to freeze. I’d freeze the pot pie after transferring it to a sealed plastic container. The puff pastry can’t be frozen after it’s been cooked, so if you’re making the dinner ahead of time, start with the chicken mixture and finish with the puff pastry when you’re ready to serve.

Easy Stovetop Chicken Pot Pie in a white bowl with crust croutons.

Easy-to-follow recipe hacks

  • Use leftover chicken breasts or rotisserie chicken.
  • Use puff pastry that has been frozen.
  • Mirepoix is available in certain shops (Trader Joe’s! ), which will save you time.
  • Stock up on culinary essentials like stock, butter, and spices.
  • If possible, use fresh veggies to give the pot pie a better texture.

Easy Stovetop Chicken Pot Pie in a white bowl from overhead.

Required Ingredients

  • 2 tbsp Extra Virgin Olive Oil
  • 1 small diced onion
  • 2 Carrots Sliced
  • 2 sliced celery ribs
  • 2 Cloves Garlic Minced
  • 2 Sprigs Thyme
  • Salt
  • Pepper
  • ¼ Cup Flour
  • 2 Cups Broth de Poulet de Poulet de Poulet de Poulet de Pou
  • 14 CUP HEAVY CREME
  • 12 CUP COOKED AND CUBED CHICKEN
  • 1 Cup Peas Frozen
  • 1 sheet puff pastry (frozen)

Needed Equipment

  • Board for cutting
  • Knife of a Chef
  • Baking Tray
  • Brush for Pastry
  • Spoon Made of Wood
  • Pan Sautee

Storage Suggestions

Refrigerate pot pie in a sealed container for up to 4 days in the fridge. Warm up either in the microwave or on the stovetop to reheat.

Freezer: Keep frozen for up to 2 months in an airtight container. To reheat, thaw in the microwave for 30 seconds and heat till warm.

Puff Pastry: Refrigerate any remaining puff pastry in an airtight container. Reheat in the oven at 350°F for up to 5 minutes, or until well warmed.

Prepped Veggies: By preparing the vegetables ahead of time, you can save time. After cutting the vegetables, keep them in a covered container in the refrigerator for up to 3 days before using.

 

Stovetop Chicken Pot Pie

Chicken Pot Pie on the Stovetop

 

Michelle Boulé is a French actress.

 

This recipe for Stovetop Chicken Pot Pie eliminates the stress and trouble of making chicken pot pie.

 

5 out of 3 votes

 

Recipes to Pin

 

 

 

Time to Prepare: 10 minutes

Time to cook: 25 minutes

 

 

 

Course Description:

American cuisine

 

 

4 servings

calorie count: 247 kcal

Equipment

 

 

Dutch Oven Lodge

 

Knife of a Chef

 

Spoon Made of Wood

 

Baking Tray

Ingredients

 

 

StandardMetric in the United States

 

1x2x3x

  • 2 tbsp Extra Virgin Olive Oil
  • 1 small diced onion
  • 2 sliced carrots
  • 2 sliced celery ribs
  • 2 garlic cloves, minced
  • 2 thyme sprigs
  • Salt
  • Pepper
  • a quarter cup of flour
  • 2 Cups Broth de Poulet de Poulet de Poulet de Poulet de Pou
  • a quarter-cup of heavy cream
  • 12 CUP COOKED AND CUBED CHICKEN
  • 1 cup frozen peas
  • 1 sheet puff pastry (frozen)

 

Instructions

 

 

  • Preheat the oven to 400 degrees.

  • Over medium-high heat, mix olive oil, carrots, celery, onion, garlic, and thyme in a large dutch oven. Season with salt and pepper to taste. Cook until the celery and onion are transparent.

  • Toss in the flour and whisk to blend. Bring the mixture to a boil after adding the chicken broth and cream.

  • Toss in the chicken and peas. Cook, stirring occasionally, until the sauce has thickened. Season with salt and pepper to taste.

  • On a lightly floured board, roll out thawed puff pastry dough. Transfer dough to a baking sheet lined with parchment paper and cut into 2 inch X 4 inch strips.

  • Season the top of the dough with thyme and salt after brushing it with egg wash.

  • Puff pastry should be baked for 15 minutes or until golden brown and crispy on top. Serve with the chicken combination and have pleasure in it!

Nutrition

 

calorie count: 247 kcal 18g carbohydrate 8 g protein 16g fat 5g Saturated Fat 36 milligrams of cholesterol 476mg sodium 370 mg potassium 3 g of fiber 5 g sugar 5644 IU Vitamin A 28 milligrams of vitamin C 45mg calcium 2 mg iron

 

 

 

Stovetop Chicken Pot Pie is a keyword that may be used to describe a dish that is

 

 

As the weather gets warmer, we can’t help but crave something warm and comforting. Chicken pot pie is a delicious, meal that we all know and love! It might be one of the most iconic of all comfort foods. But the trouble is that making a stovetop chicken pot pie is a lot of work, and the results aren’t always the best! So, we’ve found a way to make a stovetop chicken pot pie with no hassle at all.. Read more about stove top stuffing chicken pot pie and let us know what you think.

Frequently Asked Questions

Why is chicken pot pie bad for you?

Chicken pot pie is bad for you because it contains a lot of fat and calories.

How do you keep the bottom crust of chicken pot pie from getting soggy?

To keep the bottom crust of chicken pot pie from getting soggy, you should cook it in a hot oven for about 10 minutes.

Should you Prebake the bottom crust of a chicken pot pie?

This is a difficult question to answer. It depends on the recipe that you are following, but most recipes will call for prebaking the bottom crust of a chicken pot pie.

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