Search thousands of recipes reviewed by home cooks like you.

Chicken Pot Pies with Puff Pastry

Chicken Pot Pies with Puff Pastry

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
FlourGirl

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Add to list

Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LBURIAN
70

LBURIAN

2/27/2008

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!!!

Suzy
52

Suzy

1/1/2005

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.

POTPIEGUY
37

POTPIEGUY

10/17/2004

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

More reviews

Similar recipes

ADVERTISEMENT