Quick Chicken Pot Pie

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.

	this recipe	typical
fat	11%	15%
liquid	210%	156%
dairy	188%	47%
salt	1%	1%
vegetables and beans	182%	123%
protein add	176%	150%

Where it stands out

• #1 of 71 for filling set

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

245 g	1 sheet puff pastry ((25cm x 25cm / 10" x 10"), thawed)
	Oil spray
28 g	2 tbsp butter
400 g	400 g/13oz chicken thigh fillets ((or tenderloin or breast), cut into small bite size pieces)
150 g	1 onion ((small, brown, white or yellow), diced)
6 g	2 garlic cloves (, minced)
	2 bacon rashers (, diced)
59 g	1/4 cup marsala ((or dry sherry, port or white wine) (see notes))
15 g	2 tbsp plain flour
290 g	2 cups frozen mixed peas (, corn and carrots, thawed)
182 g	2 cups small broccoli florets ((see notes))
488 g	2 cups milk ((full cream or low fat))
56 g	1/2 cup grated cheese ((any cheese that melts. I used tasty))
2 g	1/4 tsp salt ((plus more to taste))
	Black pepper

Method: 11 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I had to sub kind of a lot but gee whiz is this AWESOME! I taste tested it after the filling was cooked and it's taking everything I have not to stand there and eat my whole pot. I has leftover fried chicken breasts and real bacon bits, then I forgot to bu” — a cook, 5.0★

“Amazing! I used a blanco that I had in the fridge instead of marsala and it worked too. Didn’t add any extra sugar as I thought the wine was sweet enough! I doubled the recipe but it was so good, it was only enough for 4 meals ;)” — a cook, 5.0★