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Rating: 4.7 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

What's better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.

  • Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.

  • Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.

  • Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.

  • Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.

  • Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

Nutrition Facts

620 calories; protein 14.5g; carbohydrates 40g; fat 45.1g; cholesterol 50.7mg; sodium 846.5mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/17/2020
My boys Absolutely loved ! Read More

Most helpful critical review

Rating: 3 stars
03/10/2019
I may not make this again. I found the puff pastry difficult to manipulate. If I do try again i will probably use regular lie crust. Read More
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/09/2019
I may not make this again. I found the puff pastry difficult to manipulate. If I do try again i will probably use regular lie crust. Read More
(1)
Rating: 5 stars
01/18/2021
This recipe made the best chicken pot pie! My favorite part is the puff pastry. The crust if flaky, buttery and so easy with which to work. I used Pepperidge Farm Puff Pastry Sheets. I used boneless and skinless chicken breast and thighs. Also, I used fresh vegetables: carrots, celery, potatoes, and mushrooms while I did use frozen peas. My casserole dish, 9 inches, was smaller too. I had to lower the temperature to 350 degrees Fahrenheit because I used my convection/toaster oven which tends to get hotter quickly. The bottom crust layer took exactly 25 minutes to brown with the foil on top. However the top crust in the final cooking became the perfect golden brown around the 30 minute mark. To keep the crust from burning, I added a sheet of foil over the top for the remaining 20 minutes of cook time. Read More
Rating: 5 stars
05/17/2020
My boys Absolutely loved ! Read More
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Rating: 4 stars
03/14/2019
Made as directed but only had 9 oz of chicken and frozen peas & carrots so used an 8x8 pan cooked for 35 minutes. Next time I'll omit the bottom crust. Great comfort food for a blizzard day. Read More
Rating: 5 stars
03/03/2019
This was delicious! I had some leftover chicken and only one pastry sheet so I made a half portion in a smaller casserole dish. I added mushrooms and a splash of cooking wine and exchanged the onion with asafetida powder to make it low FODMAP. Mine cooked only about 20 minutes before I was afraid it d burn - I m not sure if that was because of my smaller different dish. Turned out great!!! Read More
Rating: 5 stars
12/03/2020
I made it with a premade pie crust, baked 12 minutes. Filled, then put a pastry sheet on top. Added some sage, could have used more spices. Hubby and I LOVED this recipe! Read More
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Rating: 5 stars
02/03/2021
This was delicious!! My husband really loved it too!! I highly recommend this. Such nice flavor. My only problem was the puff pastry on the bottom was a little gummy. Anyone have a remedy for that? Maybe I didn’t pre-bake it long enough. Read More
Rating: 5 stars
03/29/2021
I put in a fresh cut up carrot and about 2 cups of frozen peas. I had a Tenderflake pie crust leftover from a package to use as the base cooked in preheated toaster oven for 15 minutes. I cooked everything in my toaster oven to use less electricity. I put the completed dish in the toaster oven for 50 minutes, but the top was a bit charred. Next time, maybe next time a bit less time. Read More
Rating: 5 stars
03/07/2019
It was awesome. Read More