Chicken Pot Pie Bowls (GF) (Edit recipe)

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This is the coziest, most nostalgic meal for when you’re craving something comforting. It has all the classic chicken pot pie flavors you love, just served up in bowls with the cutest little puff pastry croutons on top. They’re such a fun way to get that flaky, buttery pastry in every bite without making an entire pie. I’m using high quality chicken thighs from Wellness Meats and True Made Foods’ Mother of All Rubs to bring all those cozy flavors together. The filling comes together right on the stovetop in a Dutch oven or everyday pot, then you just pile on those golden little croutons and dig in!

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PREP TIME

10 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

18

Serves: 3-4

Ingredients

For the Chicken

1.5 lb Chicken Thigh, Bone In and Skin On - US Wellness Meats
1 Tbsp All Rub All Purpose Seasoning - True Made Foods
1 Tbsp Olive Oil

For the Filling

4 Tbsp Butter, Salted
2 cloves Garlic, minced
16 oz Frozen Vegetables, mixed carrots, corn, green beans, peas
1/3 cup Gluten-Free All-Purpose Flour - Primal Palate
1.5 cups Chicken Broth, or 1 3/4c if you prefer less thick
1/2 cup Milk
1 tsp All Rub All Purpose Seasoning - True Made Foods
1 tsp Salt and Pepper, to taste

For the Puff Pastry

1 whole Gluten-Free Puff Pastry, thawed according to package directions
1 Egg, beaten
1 tsp Water
1 tsp All Rub All Purpose Seasoning - True Made Foods

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the Chicken

Preheat the oven to 400°F. Drizzle the olive oil over the bottom of an oven safe baking dish. Arrange the chicken thighs in the dish, skin side up. Season generously with 1 tbsp of all purpose rub.
Bake for 45 to 50 minutes, or until the chicken reaches an internal temperature of 165°F. Let the chicken cool slightly, remove the meat from the bones, then chop into small pieces. If desired, chop the cooked chicken skin into small pieces as well for extra flavor. Toss the chopped chicken back into the juices in the baking dish and set aside.

For the Filling

Melt the butter in a large pot over medium heat. Add the garlic and cook for about a minute, until fragrant. Add the frozen vegetables and cook for 2 to 3 minutes.
Sprinkle the flour over the vegetables and stir until well combined. Cook for about 1 minute, stirring constantly.
Slowly whisk in the chicken broth and milk, making sure to scrape the bottom of the pot as you stir to incorporate any flour that may have settled there. Continue cooking for 4 to 6 minutes, stirring frequently, until the sauce has thickened and is creamy.
Stir in the chopped chicken, along with any remaining juices from the baking dish. Add about 1 tsp more of the all purpose seasoning, salt and pepper. Cook for another few minutes, until everything is warmed through. Taste and adjust the seasoning as needed.

Make the Puff Pastry Croutons

Keep your oven set to 400°F. Cut the puff pastry into small squares and spread them out on a lined baking sheet. Brush the tops with egg wash, then sprinkle with the all purpose rub.
Bake for 15 to 20 minutes, or until the puff pastry is puffed and golden brown. Let cool slightly before serving.

Serve & enjoy!

Spoon the warm chicken pot pie filling into bowls and top with the crispy puff pastry croutons. Serve immediately.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1053
Fat:	57 g
Carbohydrates:	30 g
Protein:	47 g
Cholesterol:	236 g
Sodium:	2335 mg
Fiber:	3 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated for total recipe.