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

Yoly
Advertisement

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).

    Advertisement
  • 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; 45.1 g total fat; 51 mg cholesterol; 846 mg sodium. 40 g carbohydrates; 14.5 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

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

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)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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: 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: 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
Advertisement
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
03/07/2019
It was awesome. Read More