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Whenever I hear Chicken Pot Pie, not only do I think of yummy goodness, but I also think of David Cross singing “Chicken Pot Chicken Pot Chicken Pot Pie.” I really hope I’m not the only one who remembers this, but I can’t help and sing it whenever I think of chicken pot pie!
Over the weekend I was reading Redbook magazine and saw this recipe for Chicken Pot Pie that seemed easy enough to make, so I thought I would try it out. I have never made a chicken pot pie before, but with the cooler weather rolling in, it just seemed like it would hit the spot!
You start out cooking about 6 strips of bacon, so already you know it’s going to be delicious.
You continue by cooking the chicken and then coat this with flour. Followed by adding chicken broth, marsala wine, and thyme.
You then add mixed veggies and stir together.
Once you transfer the contents to a pan, you’ll need to act fast to add the puff pastry. You can add water to the edges of the pan, as moisture will help hold the puff pastry in place. I then trimmed the edges with a pizza cutter and added an egg wash.
Then you let it bake and the finished product is soooo good! It is full of flavor, easy to make, and this is a somewhat healthier version of this awesome comfort food.
It was a hit in our household and we will definitely be making this recipe quite a bit. It is the perfect comfort food for Fall and Winter. What is your favorite Fall-time recipe? We would love to hear from you.