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Lighter Crispy Chicken Pot Pie with Puff Pastry

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A lighter, quicker version of classic chicken pot pie with a crispy puff pastry topping and creamy Greek yogurt filling. Perfect for weeknights or potlucks, this comforting dish comes together in under an hour.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1½ pounds boneless skinless chicken thighs
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ cup full-fat plain Greek yogurt
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F. Place a rack in the lower third of the oven. Take puff pastry out of the fridge to thaw but keep cold.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5-6 minutes until onions are translucent and carrots soften. Add minced garlic and cook for 30 seconds until fragrant.
  3. Push vegetables to the sides of the skillet. Add chicken thighs in a single layer, season with salt and pepper. Cook for 4-5 minutes per side until golden brown. Transfer chicken to a cutting board, rest for 2-3 minutes, then dice into bite-sized pieces.
  4. Sprinkle ⅓ cup flour over the vegetables and stir constantly for 1-2 minutes to cook out raw flour taste.
  5. Slowly pour in chicken broth while whisking continuously. Cook until mixture thickens, about 2-3 minutes. Reduce heat to low and stir in Greek yogurt until fully incorporated.
  6. Return diced chicken to the skillet along with frozen peas, corn, thyme, and rosemary. Stir and cook for 2 minutes. Adjust salt and pepper to taste.
  7. Pour filling into a 9-inch pie dish or 2-quart baking dish. Let cool for 5 minutes.
  8. On a lightly floured surface, roll out puff pastry to about ¼-inch thick. Drape over filling, letting edges hang over by ½ inch. Crimp edges with a fork or fingers. Cut 4-5 small slits in the top for steam to escape.
  9. Brush beaten egg over the entire pastry surface. Sprinkle with flaky sea salt if using. Place dish on a baking sheet and bake for 25-30 minutes until pastry is puffed and deep golden brown. Let rest for 10 minutes before serving.

Notes

Don’t skip the 10-minute rest after baking to allow the filling to set. For a thicker filling, let it simmer an extra 2-3 minutes before adding to the dish. If puff pastry browns too quickly, tent with foil. Leftovers keep in the refrigerator for up to 3 days.

Nutrition

Keywords: chicken pot pie, puff pastry, lighter, crispy, weeknight dinner, comfort food, Greek yogurt

Find it online: https://leilameals.com/lighter-crispy-chicken-pot-pie-with-puff-pastry/