Chicken Pot Pies with Puff Pastry

Chicken Pot Pies with Puff Pastry

48 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  FlourGirl

“For those of us who LOVE pot pies, but don't have all day to make them! This quick pot pie recipe can be altered with as many vegetables and seasonings as your heart desires. It's only crust is a square of puff pastry placed over the top of the bowl, which rises and browns beautifully. Use leftover chicken, or store bought prepared chicken breasts if you're in more of a hurry!”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 400 degrees. Spray 4 small, oven-proof bowls with cooking spray.
  2. In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
  3. In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet.
  4. Bake for about 25 minutes, or until pastry is puffed and golden brown. Let rest at least 5 minutes before serving.

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Reviews (48)

Rate This Recipe


This was the best pot pie I've ever tasted!!! But instead of making individual pies I made 1 in a glass deep dish pie pan and used thinly sliced sharp Cheddar cheese on the bottom. I also used cream of chicken & mushroom soup. Very Yummy!!!



Very good but I did tweak the recipe. I sauteed cubed chicken in lots of garlic and half a diced white onion, used only 3 cups stock, and added fresh raw veggies (potato, celery, parsley, carrots). For spices I added poultry seasoning and dried mustard. I agree the cheese is optional but its a nice surprise at the end.



Great flavor, love the crust. Wife tried this in one bowl and it was OK, abit soupie for us though. Tried it again in 4 bowles and turned out great. Going to add more veggies next time... Thanks

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Amount Per Serving (4 total)

  • Calories
  • 933 cal
  • 47%
  • Fat
  • 64.3 g
  • 99%
  • Carbs
  • 54.9 g
  • 18%
  • Protein
  • 34.3 g
  • 69%
  • Cholesterol
  • 195 mg
  • 65%
  • Sodium
  • 541 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Chicken Pot Pie VIII


next recipe:

Mini Chicken Pot Pies