Easier Chicken Pot Pie

Easier Chicken Pot Pie

There’s something undeniably comforting about digging into a warm, golden-topped chicken pot pie—especially when it’s served in its own little dish, piping hot and perfectly portioned. These Chicken Pot Pies, baked in Le Creuset Mini Cocottes, are the ultimate cozy meal: rich, creamy filling tucked beneath a flaky crust, all wrapped up in a personal-sized pot that’s as charming as it is functional.

Whether you're hosting a dinner party and want to impress with individual servings or just treating your family to a weeknight comfort classic, these mini pot pies bring a touch of elegance to a nostalgic favorite. The Mini Cocottes do more than look pretty on the table—they ensure even baking and keep your pot pies warm from the first bite to the last.

Let’s get cooking—because comfort food is always in style, especially when it’s this cute.

Easier Chicken Pot Pie

Olivelle

Servings

6-8

Prep Time

20 minutes

Cook Time

60 minutes

Cuisine

American

Category

Entree

Craving cozy comfort food? This Easier Chicken Pot Pie combines tender chicken, smoky bacon, and hearty veggies in a creamy, mushroom-sage sauce, with a touch of balsamic richness. Topped with golden, flaky puff pastry, it’s the perfect weeknight meal that’s both irresistibly comforting and easy to make!

Easier Chicken Pot Pie

Ingredients

  • 2 Chicken Breasts

  • 1 Tbsp plus 1 tsp Sicilian Seasoning Salt, divided

  • 1 Tbsp plus 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 Sliced Crimini Mushrooms
  • 4 Large Garlic Cloves, minced

  • 2 Tbsp Parmesan Asiago Dipper & Seasoning

  • 1 Tbsp Dark Balsamic Vinegar of Modena

  • ½ cup Dry White Wine
  • ½ cup Flour
  • 2 cups Chicken Broth 
  • 1 cup Milk
  • 1 ½ cups Frozen Peas
  • 1 package Frozen Puff Pastry, thawed and cut into 2-3in squares
  • 1 Egg

Directions

  1. Preheat the oven to 375°F. Butterfly the chicken breasts and season with 1 Tbsp Sicilian Seasoning Salt and 1 Tbsp Wild Mushroom & Sage Infused Olive Oil. Place on a baking sheet and bake until the internal temperature reaches 165°F, about 20 minutes. Shred the chicken and set aside.
  2. In an oven-safe Dutch oven or large high-sided skillet, cook the diced bacon over medium-low heat until browned and most of the fat has rendered.
  3. Add the diced onion, carrot, celery, and sliced mushrooms. Increase the heat to medium and sauté for about 15 minutes, or until the vegetables are softened and the mushrooms have cooked down.
  4. Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the white wine and deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce slightly.
  5. Sprinkle the flour over the vegetable mixture and cook for 2-3 minutes, stirring continuously to eliminate the raw flour taste.
  6. Gradually pour in the chicken broth while stirring to avoid lumps, then add the milk and stir until smooth. Fold in the shredded chicken and frozen peas.
  7. Arrange the puff pastry squares over the filling, overlapping them slightly to cover the top completely. Whisk egg with about 1 Tbsp water. Brush the pastry with the beaten egg wash.
  8. Place the pan on a baking sheet to catch any spills. Bake for 20-25 minutes at 375F, or until the puff pastry is golden brown and puffed up.
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