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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.

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

Nutrition Facts

948 calories; 64.8 g total fat; 193 mg cholesterol; 1501 mg sodium. 55.9 g carbohydrates; 35.3 g protein; Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2008
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!!! Read More
(83)

Most helpful critical review

Rating: 3 stars
09/21/2011
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. Read More
(14)
68 Ratings
  • 5 star values: 38
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/27/2008
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!!! Read More
(83)
Rating: 5 stars
02/27/2008
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!!! Read More
(83)
Rating: 5 stars
01/01/2005
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. Read More
(66)
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Rating: 4 stars
10/17/2004
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 Read More
(41)
Rating: 5 stars
01/01/2005
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. Read More
(28)
Rating: 5 stars
11/19/2005
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). Read More
(27)
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Rating: 5 stars
11/11/2004
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! Read More
(23)
Rating: 4 stars
11/30/2010
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. Read More
(22)
Rating: 5 stars
02/08/2006
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" Read More
(15)
Rating: 5 stars
04/07/2005
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 individual bowls worked well. Read More
(15)
Rating: 3 stars
09/21/2011
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. Read More
(14)