Chicken Pot Pies with Puff Pastry

Chicken Pot Pies with Puff Pastry

Made  times
FlourGirl 4

"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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1 h 5 m servings 948 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 948 kcal
  • 47%
  • Fat:
  • 64.8 g
  • 100%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 193 mg
  • 64%
  • Sodium:
  • 1501 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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 until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.


  1. 56 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 c...

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 ...

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, carrot...

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... Th...

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. ...

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....

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 sal...

we loved this. I used frozen corn and broccoli instead of canned potatoes and fresh carrots. Yummy. I also baked it in 2 bread pans instead of small bowls-- then each person got 1/2 of the "loaf"

I especially liked the ingredients and method of preparing the sauce (even though it has a high fat content). I used 16 oz. of cooked chicken, fresh cooked carrots and added some peas. The ind...

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