This Chicken Pot Pie recipe is for a traditional chicken pot pie with a puff pastry crust.  This is a recipe that I have made for many years but with a fun spin!

Preparing the filling

You can save time making this pot pie but boiling the chicken and veggies while you work on the gravy.  Making a pot pie doesn’t have to take that long!

The trick is to cook the veggies until they are soft.  By then the chicken will be no longer be pink and the vegetables and chicken will also cook once transferred to the gravy sauce.

By adding the spices to the gravy after the addition of the chicken and veggies there are no flavors lost!

Making the Pot Pie

In this picture, I used a regular deep-dish pie crust for the bottom layer because I also made my mini pies at the same time.  You can go this route but you can also certainly use a puff pastry for the bottom layer.

You will need to use a rolling pin to stretch the dough to fit inside the pie dish and to cover the sides.

After adding the filling into the dish and spreading it evenly,  I sprinkle parsley over the top before adding the puff pastry topping.

Make Individual Mini Chicken Pot Pies

I have adapted this recipe to make individual mini chicken pot pies with a puff pastry as well!  If you’re only cooking for one or two people, this is perfect.

Personally, my children were so excited to sit down and have their very own personal pies!  Making them individually didn’t create any additional time for preparing or cooking.  I used ramekins to make these mini pies.

They came out beautifully! Anyone can do it!  You can get the recipe for my Mini Chicken Pot Pies with Pastry Crust here.

This pot pie comes out creamy and flavorful.  It’s also a filling dish as it is packed with chicken and veggies!

If there’s any left…

Just as any pie, this makes for 8 stuffed with veggie and chicken goodness servings.  You can reheat this dish if any leftover by using the oven.  To prevent the puff pastry crust from burning, add aluminum foil before reheating.