Easier Chicken Pot Pie with Puff Pastry

Prep Time: 20 minutes Cook Time: 60 minutes Servings: 6-8 Author: Olivelle (styled the Chivilla Bay Way)

🌴 Why You’ll Love This Recipe

This is the kind of meal that makes the house smell amazing and everyone hover in the kitchen asking, “Is it ready yet?”
This Easier Chicken Pot Pie delivers all the cozy comfort you crave—tender chicken, smoky bacon, hearty veggies, and a creamy mushroom-sage sauce with just a touch of balsamic richness. Finished with golden, flaky puff pastry, it feels special without being fussy.

Perfect for weeknights, Sunday dinners, or anytime you need a little comfort on a plate.

🛒 Ingredients

For the Filling:

2 chicken breasts
1 Tbsp + 1 tsp Sicilian Seasoning Salt, divided
1 Tbsp + 2 tsp Wild Mushroom & Sage Infused Olive Oil, divided
4 slices bacon, diced
½ yellow onion, diced
1 large carrot, diced
2 celery stalks, diced
1 cup crimini mushrooms, diced
4 large garlic cloves, minced
½ cup dry white wine
2 Tbsp Parmesan Asiago Dipper & Seasoning
1 Tbsp Dark Balsamic Vinegar of Modena
½ cup flour
2 cups chicken broth
1 cup milk
1½ cups frozen peas

For the Topping:

1 package frozen puff pastry, thawed and cut into 2–3" squares
1 egg
Fresh parsley, chopped

👩🍳 Directions

Preheat the oven to 375°F.
Cook the chicken:
Butterfly chicken breasts and season with 1 Tbsp Sicilian Seasoning Salt and 1 Tbsp Wild Mushroom & Sage Olive Oil.
Bake on a sheet pan until internal temperature reaches 165°F, about 20 minutes.
Shred chicken and set aside.
Cook the bacon & veggies:
In an oven-safe Dutch oven or large high-sided skillet, cook bacon over medium-low heat until browned and fat is rendered.
Add onion, carrot, celery, and mushrooms. Increase heat to medium and sauté 15 minutes, until softened.
Build the flavor:
Stir in garlic and cook 1 minute until fragrant.
Add white wine, scraping up browned bits. Let reduce slightly.
Season & thicken:
Stir in Parmesan Asiago Dipper & Seasoning, Dark Balsamic Vinegar of Modena, and remaining 1 tsp Sicilian Seasoning Salt.
Sprinkle flour over mixture and cook 2–3 minutes, stirring constantly.
Make it creamy:
Slowly add chicken broth while stirring to prevent lumps, then add milk.
Stir until thickened, then fold in shredded chicken and frozen peas.
Drizzle in remaining 2 tsp Wild Mushroom & Sage Olive Oil and mix well.
Top with puff pastry:
Arrange puff pastry squares over filling, slightly overlapping to cover the surface.
(If using a skillet that’s not oven-safe, transfer filling to a baking dish first.)
Egg wash & bake:
Whisk egg with 1 Tbsp water and brush over pastry.
Place dish on a baking sheet and bake 20–25 minutes, until puffed and golden.
Finish & serve:
Garnish with fresh parsley and serve warm.