Deconstructed Chicken Pot Pie
A Deconstructed Chicken Pot Pie gives you all the cozy, nostalgic flavors of the classic dish without the hassle of making a pie crust. Instead of dealing with rolling and chilling pie dough, you can keep things easy by serving it with store-bought biscuits, puff pastry, or even toasted bread to soak up every last bit of luscious filling.
This Deconstructed Chicken Pot Pie is packed with tender chunks of chicken, sweet carrots, and peas, all simmered in a rich, creamy sauce. Everything comes together in one pan, keeping cleanup simple and stress-free! The result? A bowl full of classic flavors and cozy comfort, made in a way that’s effortlessly perfect for any night the week.
If you’re in the mood for more hearty, feel-good dinners, be sure to check out Spicy Rigatoni Pasta, Cajun Shrimp and Grits, and Dutch Oven Chili Con Carne.
What Is A Deconstructed Pot Pie
This version of chicken pot pie has all the familiar flavors, like shredded chicken, hearty vegetables, and a rich and savory sauce. You still get all the traditional flavors and comfort, just without all the fuss. Instead of baking everything inside a pie crust, the filling is cooked separately and can be paired with puff pastry, biscuits, or cornbread.
Why You’ll Love This Chicken Pot Pie
- Easy to make- Skip the pie crust and make a delicious, creamy filling in just one pan. Serve it with buttery biscuits, puff pastry or even cornbread.
- Comfort in every bite- The savory sauce, tender chicken, and perfectly cooked veggies come together to make a dish that’s both hearty and satisfying.
- Great for serving a crowd- Whether you’re feeding a family or hosting a get-together, this dish is easy to scale up and always a hit.
- Perfect for leftovers and meal prepping- This dish holds up well in the fridge and actually tastes even better the next day. It’s ideal for meal prepping, too! Just portion it out for quick, satisfying lunches or dinners throughout the week.
Ingredient Notes and Substitutions
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Chicken- Rotisserie chicken works great for this recipe, as it’s already cooked and adds rich flavor. If you don’t have rotisserie chicken, you can roast some chicken breast in the oven to get that same delicious taste.
- Mirepoix- The combination of onions, celery and carrots. This is a classic french flavor base used in many dishes. The trio of vegetables are classic in a traditional pot pie and work together to build layers of flavor in the sauce.
- Herbs- Fresh rosemary and thyme add so much depth and flavor to this dish, but you can use dried herbs if needed. Use 1/3 of the amount of dried herbs since they are more potent.
- Garlic powder- Adds a warm savory flavor.
- Butter- Butter adds richness to the sauce, creating a smooth velvety texture. It also plays a key role in helping the flour thicken the sauce. You can use either unsalted or salted butter.
- Flour- All-purpose flour is used to help thicken the sauce. If you’re looking for a gluten-free option, you can use a gluten-free flour blend or cornstarch (be sure to mix cornstarch with a bit of water before adding it to the sauce).
- Chicken broth- Use any chicken broth or stock you have on hand. For a richer flavor, you could use homemade chicken stock.
- Heavy cream- For a creamy, rich sauce, heavy cream is perfect. You can swap it for half and half for a lighter option.
- Sweet peas- You can use frozen or fresh peas, depending on what you have available.
Step By Step Instructions
STEP 1: Shred the chicken. Take your cooked chicken (whether it’s rotisserie, leftover, or freshly cooked) and shred or dice it into bite-sized pieces. Set aside.
STEP 2: Sauté mirepoix. In a large pan or dutch oven, melt the butter over medium heat. Once melted, add the onions, carrots and celery. Then, add the fresh herbs. Stir occasionally and cook for about 5-7 minutes until the vegetables have softened.
STEP 3: Add the flour and seasoning. Sprinkle the flour and garlic powder over the vegetables and stir to coat evenly. Let it cook for 1-2 minutes, allowing the flour to absorb the butter.
STEP 4: Stir in the chicken broth. Slowly add the chicken broth while stirring constantly to avoid lumps.
STEP 5: Simmer. Lower the heat and cover the pot. Simmer for 10 minutes, stirring occasionally until thickened. Then, add the heavy cream.
STEP 6: Add the chicken and peas. Stir in the chicken and sweet peas and cook for an additional 5 minutes. Be careful not to overcook; you want to keep the peas bright green and tender, not mushy and army green.
STEP 7: Finish. Season with salt and pepper to taste. Then, spoon the chicken mixture into desired bowls. Garnish with fresh parsley and serve with puff pastry, biscuits or cornbread.
Expert Tips
- Use rotisserie chicken. For convenience and extra flavor, rotisserie chicken works great in this recipe. It’s already cooked, tender, and packed with flavor, making prep quick and easy.
- Customize the veggies. Feel free to adjust the vegetables to your liking. If you’re not a fan of peas, try swapping them out for green beans, parsnips, corn, or even mushrooms for a different twist.
- Gradually add the liquid. When adding the chicken broth, do so gradually while stirring frequently to prevent any lumps from forming. This will help the sauce comes together smoothly.
- Thicken the sauce to your liking. If the sauce is too thin, you can make a slurry with equal parts cornstarch and water. If it’s too thick, simply add a bit more chicken broth to reach your desired consistency.
- Add a splash of white wine. If you want to add a bit of depth to your sauce, try deglazing the pan with a splash of white wine after cooking the vegetables. Let it cook off before adding the broth for an extra layer of flavor.
- Add extra flavor- Try experimenting with different spices and seasonings, such as curry powder, mustard powder, or smoked paprika. You can also switch up the herbs and add oregano or sage.
Frequently Asked Questions
Yes! Frozen peas, carrots, and even frozen pearl onions work well in this recipe.
Absolutely! You can prepare the dish in advance and store it in the fridge for up to 3 days. When you’re ready to serve, just reheat it on the stove over low heat until warmed through.
Yes, chicken thighs would work wonderfully in this recipe. They add more richness and flavor compared to chicken breasts, so it’s a great alternative.
Yes! To make it gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Yes, you can definitely add a crust on top! Simply transfer the filling to an oven-safe baking dish or cast iron skillet. Lay a pie crust over the top, cutting slits for ventilation, and brush it with an egg wash. Bake until the crust is golden brown, and flaky for that perfect, classic touch.
Storing and Reheating
To store this leftover Deconstructed Chicken Pot Pie, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. If you’ve made a double batch or plan to keep it for longer, you can freeze it. Just make sure it’s cooled and store in a freezer-safe container or bag. It will last up to 3 months.
Reheating
When you’re ready to enjoy your leftovers, there are a few options for reheating.
On the stovetop. Place the leftovers in a pan over medium-low heat. If the sauce has thickened too much, add a splash of chicken broth to bring it back to the right consistency.
In the microwave. For quick reheating, place a portion in a microwave-safe container and cover it loosely with a damp paper towel. Heat for 1-2 minutes, stirring halfway through, until warmed thoroughly.
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Deconstructed Chicken Pot Pie
Ingredients
- 4 tbsp unsalted butter
- 1 medium yellow onion , diced
- 3 carrots, peeled and diced
- 2 celery, diced
- 1/2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
- 1/3 cup all-purpose flour
- 1/2 tsp garlic powder
- 4 cups chicken broth
- 1/2 cup heavy cream
- 4 cups rotisserie chicken , shredded or diced into bite-sized pieces
- 1 cup frozen peas
- salt and pepper, to taste
- fresh parsley (optional), chopped
To Serve
- puff pastry, biscuits, toasted bread or cornbread
Instructions
- Take your cooked chicken (whether it's rotisserie, leftover, or freshly cooked) and shred or dice it into bite-sized pieces. Set aside.
- In a large pan or dutch oven, melt the butter over medium heat. Once melted, add the onions, carrots and celery. Then, add the fresh herbs. Stir occasionally and cook for about 5-7 minutes until the vegetables have softened.
- Sprinkle the flour and garlic powder over the vegetables and stir to coat evenly. Let it cook for 1-2 minutes, allowing the flour to absorb the butter.
- Slowly add the chicken broth while stirring constantly to avoid lumps.
- Lower the heat and cover the pot. Simmer for 10 minutes, stirring occasionally until thickened. Then, add the heavy cream.
- Stir in the chicken and sweet peas and cook for an additional 5 minutes. Be careful not to overcook; you want to keep the peas bright green and tender, not mushy and army green.
- Season with salt and pepper to taste. Then, spoon the chicken mixture into desired bowls. Garnish with fresh parsley and serve with puff pastry, biscuits or cornbread.