Global Comfort Pie with Smoked Paprika Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A one-pot masterpiece blending global spices into a creamy chicken and vegetable pie, honoring America's diverse heritage. This american-inspired one pot ready in about 65 minutes layers olive oil, medium, diced onion, diced carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 500 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 lb, boneless, skinless, cut into 1-inch cubes chicken thighs
• 1 medium, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 1 cup frozen peas
• 1 cup, diced potatoes
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 sheet, frozen and thawed puff pastry
• 1, beaten egg

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add chicken, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5-6 minutes until browned, stirring occasionally.
2. Step 2: Add diced onion, carrots, and celery to the pot; cook for 5 minutes until softened. Stir in 1/4 cup all-purpose flour, 1 tsp garlic powder, 1/2 tsp ground cumin, and 1/2 tsp smoked paprika, and cook for 1 minute.
3. Step 3: Pour in 2 cups chicken broth and 1 cup diced potatoes; bring to a simmer and cook for 15 minutes until potatoes are tender. Stir in 1 cup frozen peas and cook for 2 more minutes.
4. Step 4: Reduce heat to low, stir in 1/2 cup heavy cream, and simmer for 2 minutes until sauce thickens slightly. Remove from heat and let cool for 5 minutes.
5. Step 5: Preheat oven to 375°F. Roll out puff pastry sheet and cut a circle to fit the pot top. Place pastry over pot, crimp edges, and brush with beaten egg. Bake for 20 minutes until golden brown.