Quick Chicken Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick chicken pot pie made with puff pastry, chicken thighs, bacon, and vegetables in a creamy sauce with marsala wine. Rich, comforting, and ready in 20 minutes. A weeknight dinner that feels elegant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 sheet puff pastry ((25cm x 25cm / 10" x 10"), thawed)
- Oil spray
- 2 tbsp butter
- 400 g/13oz chicken thigh fillets ((or tenderloin or breast), cut into small bite size pieces)
- 1 onion ((small, brown, white or yellow), diced)
- 2 garlic cloves (, minced)
- 2 bacon rashers (, diced)
- 1/4 cup marsala ((or dry sherry, port or white wine) (see notes))
- 2 tbsp plain flour
- 2 cups frozen mixed peas (, corn and carrots, thawed)
- 2 cups small broccoli florets ((see notes))
- 2 cups milk ((full cream or low fat))
- 1/2 cup grated cheese ((any cheese that melts. I used tasty))
- 1/4 tsp salt ((plus more to taste))
- Black pepper
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 847mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 887mg
- Calcium
- 298mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 847MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.