Chicken pot pie is a winter staple around here – it will forever be in my list of top 5 coziest foods. This version is made easy by using pre-made puff pastry as the crust, in case making pie crust from scratch isn’t your jam. With a couple of my own additions in here that are different than the classic, this pot pie has zero shortage of flavor.
Winter is by far my favorite season for cooking. It’s the perfect opportunity to make heavier, creamier, saltier, foods – which let’s be real, taste better, too. Eating with the seasons is something we should ALL be doing, and if you live in a place that is summer year round, I’m sorry (sort of).
This recipe starts out with bacon which is definitely optional but highly recommended. I actually don’t really eat pork, maybe only 2-3 times a year. But with this dish, it really brings a lot of flavor and richness which I think makes it a lot better than the classic take on chicken pot pie. If bacon isn’t your jam, just add 1/2 tbsp of soy sauce to your rue instead. This will give it a salty, umami flavor that that bacon would normally bring.
Puff pastry is a quick way to make this recipe feel a bit more approachable than the others that usually ask for a homemade pie crust. Not to mention puff pastries are damn delicious. They are flakey, buttery, and get perfectly golden brown in the oven. So while no, you don’t *have* to do anything, they are meant to cut corners while remaining delicious!
This is a super simple recipe that will quickly be a winter staple in your home. As always, let me know if you make this!