Creamy Tuscan Chicken Pot Pie
Ingredients
For the filling
- 2 tbsp olive oil or butter
- 1 lb chicken breast or thighs, diced
- Salt & pepper, to taste
- 3 cloves garlic, minced
- ½ yellow onion, diced
- ½ cup sun-dried tomatoes, chopped
- 1 cup spinach (fresh or frozen, squeezed dry)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tbsp flour (for thickening, optional)
For the crust
- 1 sheet puff pastry (store-bought is perfect)
- 1 egg (for egg wash)
Directions
- Cook the chicken:
In a large skillet, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook until golden and just done. Remove from skillet and set aside. - Make the creamy sauce:
In the same pan, add a bit more oil if needed and sauté garlic and onion until fragrant. Stir in sun-dried tomatoes and cook 1–2 minutes.
Add flour, stir for 30 seconds, then pour in cream and broth. Simmer until slightly thickened. - Add flavor:
Stir in Parmesan, Italian seasoning, and spinach until creamy and smooth. Return the chicken and mix well. - Assemble:
Pour the filling into a pie dish or oven-safe skillet. Drape puff pastry over the top, pressing edges to seal. Cut small slits for steam. - Bake:
Brush the top with beaten egg.
Bake at 400°F (200°C) for 25–30 minutes, or until golden brown and bubbly. - Cool slightly before serving.
The sauce thickens as it rests — dreamy and rich.
Optional Add-ins
- A handful of mushrooms for an earthy depth.
- A sprinkle of mozzarella for extra melt.
- Use mini ramekins for individual pot pies (so cute for holiday dinners).