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. Its 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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chicken broth, divided
dried onion flakes
hot pepper sauce
ground black pepper
1 (8 ounce) can
1 (8 ounce) can
diced cooked chicken
frozen puff pastry, cut into four squares
egg, beaten with
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!!!
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.
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
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.
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).
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pot Pies with Puff Pastry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 583
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