stovetop chicken pot pie

stovetop chicken pot pie

This stovetop chicken pot pie is loaded with lean chicken breast, classic pot pie vegetables, and flavored with delicious garlic and white wine. There’s nothing like a nostalgic home-cooked meal to help you forget the woes of the world and enjoy life with your loved ones.

“I don’t know about you, but I’m ready for some precedented times”. I read that in a tweet the other day and it made me laugh because it’s so true. We’re battling a virus, witnessing racial injustice, and California is on fire. People need comfort and hope now more than ever.

I’ve always turned to Jesus and family for my sanity so that’s exactly what I’m leaning on these days. In a recent sermon , Pastor Bryan Loritts highlighted how all of us are experiencing a proverbial earthquake. Like an earthquake, hard times come without warning and they shake our foundation. Through daily prayer and bible reading, I remind myself of God’s sovereignty and love. By cooking cozy meals I get to gather my loved ones around the table and share precious life moments, sheltered from the chaos of the world outside.

When I’m writing a recipe, I think about foods that will comfort my family but I try to make them as healthy and nourishing as possible. My chicken pot pie, for example, uses skinless chicken breast because it’s low in calories and high in protein. I intensify the flavor of the stew using garlic, fragrant thyme, fresh herbs and lemon juice. A modest amount of cream adds richness without making the dish overly indulgent or heavy. No one is going to walk away from the dinner table with a perfect six-pack of abs, but we all walk away feeling nourished and more connected to each other.

The beauty of cooking at home is that you not only control the quality of the ingredients, but you also control the atmosphere that you create. When there’s chaos in the world, your home can be a safe haven filled with the delicious aroma of home-cooking. Spoil the ones you love by cooking whole foods and gathering around the table, sharing hope and love in increasingly uncertain times.

I hope you like this stovetop chicken pot pie as much as my family and I do. No matter what’s happening in the world, you have the power to create a calm and comforting environment in your home and around your dinner table. My goal is to share recipes that help you do exactly that!

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stovetop chicken pot pie

stovetop chicken pot pie

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  • Author: Sepideh Campos


Stovetop chicken pot pie: the comfort food classic for grey skies. Made with lean chicken breast and delicious garlic, white wine, and puff pastry! 



Poached chicken and broth

  • 3 pounds chicken breast, boneless, skinless
  • 1 onion, sliced 
  • Cold filtered water 
  • 1 tablespoon kosher salt 

Pot pie filling and topping

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter 
  • 1 medium yellow onion, diced 
  • Kosher salt 
  • 5 stalks celery, diced
  • 4 carrots, outer skin removed with a potato peeler and diced
  • 8 ounce cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme 
  • 1 cup white wine, such as sauvignon blanc
  • ¼ cup  all purpose flour 
  • 1 cup cream 
  • 1 cup frozen peas
  • Juice of ½ lemon 
  • ½ cup + 2 Tablespoons fresh parsley leaves, chopped 
  • Fresh ground black pepper

Puff pastry topping: 

  • 1 pound store-bought puff pastry, defrosted per package instructions 
  • 1 egg yolk 
  • ¼ cup parmesan cheese grated 
  • Fresh ground black pepper 


Poach the chicken: 

  1. Place the chicken, skinned side up, in a 12-inch round dutch oven (or shallow pot) in a single layer. 
  2. Cover with the onion and enough cold water to just cover the chicken, about 4 cups. 
  3. Add the tablespoon of salt. 
  4. Heat the water, uncovered, over high heat until it just starts to bubble and steam rises from the surface, 10-12 minutes.
  5. Cover the pot with its lid, reduce the heat to medium low and simmer for 8 minutes. 
  6. Flip the chicken breasts over, cover the pot again and simmer for 2 minutes longer. 
  7. Remove the chicken from the liquid and let it cool. Some pieces of chicken will not yet be fully cooked, they will finish cooking in the pot pie.
  8. Chop the chicken into ½ inch pieces. Set aside. 
  9. Transfer the chicken broth into a large bowl (preferably one with a spout if you have it). Try to avoid getting the onions in the broth bowl but if a few pieces fall in it’s not a problem. 
  10. Reserve the chicken broth for your pot pie. 
  11. Place the now-empty pot back on the stove. You’ll use it for the rest of this recipe. 

Cook the Chicken Pot Pie: 

  1. Place the olive oil and butter in the empty dutch oven. Warm the pan on medium heat until the butter melts. 
  2. Add the diced onion to the pan along with ½ teaspoon kosher salt. 
  3. Cook the onions until they are translucent, 2-4 minutes. 
  4. Add the celery and carrots to the pot. Cook, stirring often, until the vegetables are softened, 5-8 minutes. 
  5. Add the mushrooms, increase the heat to high, cook until the mushrooms have released moisture, 5 minutes. If there’s a lot of liquid in the pot, continue to simmer until most of the liquid evaporates. 
  6. Reduce the heat back down to medium and add the garlic and thyme, cook until fragrant, 1 minute. 
  7. Pour the white wine into the pot and cook, scraping the bottom of the pan with a wooden spoon, until most of the liquid has evaporated. 
  8. Sprinkle the flour over the vegetables. Cook and stir until the vegetables are coated with flour, 3 minutes. 
  9. Slowly stream the chicken broth (from when you poached the chicken) into the pan, stirring constantly so no lumps form. 
  10. Bring the mixture up to a simmer and let it thicken slightly, 3-5 minutes. 
  11. Slowly stream the cream into the pot, stirring to combine with the rest of the stew. 
  12. Let the stew simmer, uncovered, for 20-30 minutes over low heat. Stir the stew a few times during baking so that it doesn’t stick to the pot. 
  13. Meanwhile, bake your puff pastry. 
  14. Preheat your oven to 400 degrees Fahrenheit. 
  15. Line a rimmed baking sheet with parchment paper. 
  16. Roll out the puff pastry and cut squares of dough that will fit on top of your serving bowls (~2”X3”). 
  17. In a small bowl, whisk together the egg yolk and 1 tablespoon of water until well combined. 
  18. Use a pastry brush to paint the tops of the puff pastry squares with egg wash. 
  19. Sprinkle parmesan cheese and ground black pepper over the puff pastry. 
  20. Bake in the oven, according to package instructions, until the pastry is golden brown and crisp, 15-20 minutes. 
  21. Let the pastry cool slightly while you finish the stew. 
  22. To the stew, add the frozen peas, lemon juice, and ½ cup parsley. Stir to combine. 
  23. Add a few good turns of a pepper grinder, stir and taste. Adjust the seasoning as necessary. 
  24. Ladle the stew into serving bowls and top with extra parsley to garnish. Serve the puff pastry on a big platter in the center of the table so everyone can grab their own. 
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