READY IN 1 hr

Chicken Pot Pies with Puff Pastry

Read Reviews (47)

"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!" — FlourGirl

Directions

Preheat oven to 400 degrees. Spray 4 small, oven-proof bowls with cooking spray.
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.
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.
Bake for about 25 minutes, or until pastry is puffed and golden brown. Let rest at least 5 minutes before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Feb 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!!!

—LBURIAN

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Most Helpful Critical Review

Sep 21, 2011

Like many others I used this as a general idea and made changes to make it better for me. Turned out great. Here is what I did reduced it to 2 cups chicken broth and added one can of cream of chicken soup substituted onion flakes with minced onions. about a tablespoon substituted pepper sauce with cayenne pepper. about half a teaspoon substituted the carrots and potatoes with one 15 oz can of mixed vegetables. substituted puff pastry with a pie crust Other than these changes I followed the recipe. Cant wait to make it again.

—jay

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51 Ratings

Jan 01, 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.

—Suzy

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Oct 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

—POTPIEGUY

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Jan 01, 2005

FANTASTIC. Simple to make and delicious. I added a 14.5oz can of potatoes, diced, a cup of frozen mixed veggies (as I wanted some green in the mix) and 1/8 cup fresh onion instead of the dry. I will absolutely make this recipe again; it's great for those cold winter nights.

—JACK19

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Nov 11, 2004

This quick and easy recipe tasted fabulous. I actually made it in a casserole dish instead of in individual servings and it worked out nicely. A definite keeper!

—Cooks4-6

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Nov 19, 2005

This was delicious! The crust is just like KFC's potpies. I made mine in a casserole dish, and I used closer to 3 cups of chicken broth (that's 1 1/2 cans) & it was just the right consistency. And I used frozen mixed veggies instead of just carrots. I omitted the swiss cheese, although I'd like to try it with next time. I will definately make again, but next time I'll cut back on the amount of pepper (a little too hot for me, but it'd be great for pepper-lovers).

—Penny

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Nov 30, 2010

I had phyllo dough, and mistakenly thought it was the same thing as puff pastry. I guess they are not the same. Anyway, it didn't puff, but came out pretty good. The recipe needed to have salt added. I added about 1 1/2 tsp. and that wasn't really enough. I also added about 1/4 cup flour to thicken it up a little more. That came out about right. All in all it was a pretty good recipe, but probably would have been better with the puff pastry. The Swiss cheese was a nice added touch. Update: Made this again with the puff pastry. Made two casseroles. One I put the pastry on and let it sit on the hot filling a while before baking. Don't do that--it didn't puff very well. The other casserole puffed much better. So I learned some things about puff pastry in this experiment. Think I'd prefer the regular pie crust as a topping on these pot pies, so don't know that I'd try the puff pastry again.

—Cookiewoman

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Nutrition

Calories
933 kcal
47%

Carbohydrates
54.9 g
18%

Cholesterol
195 mg
65%

Fat
64.3 g
99%

Fiber
4.2 g
17%

Protein
34.3 g
69%

Sodium
541 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Pot Pies with Puff Pastry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 933
** Calories from Fat: 579

% Daily Value *
** Total Fat 64.3g 99 %
** Saturated Fat 28.3g 142 %
** Cholesterol 195mg 65 %
** Sodium 541mg 22 %
** Potassium 509mg 14 %
** Total Carbohydrates 54.9g 18 %
** Dietary Fiber 4.2g 17 %
** Protein 34.3g 69 %
** Sugars 3.7g
** Vitamin A 162 %
** Vitamin C 12 %
** Calcium 36 %
** Iron 48 %
** Thiamin 48 %
** Niacin 115 %
** Vitamin B6 28 %
** Magnesium 20 %
** Folate 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.