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.
- 1 box puff pastry crust
- 4 chicken breasts, cubed
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1 medium onion, diced
- 2 medium potatoes, cubed
- 1/2 tsp poultry seasoning
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1 cup milk
- 4 cups chicken stock
- 4 tbsp butter
- 3-4 tbsp flour
- egg wash
- Preheat oven to 425°
- Bring a pot of water to boil.
- Boil chicken and vegetables until potatoes are soft. About 20 minutes.
- Meanwhile, in large skillet melt butter and add in flour.
- Slowly stir in chicken stock and milk.
- Using a whisk, stir over medium heat until gravy becomes thickened. Add additional flour to reach your desired consistency.
- Drain chicken and vegetables and add them to chicken gravy.
- Add in spices, adjust to taste if you liked and let simmer over low heat.
- Add in parsley if desired.
- Line pie dish with 1 thawed pastry puff. Use rolling pin to thin out crust to fill bottom.
- Pour in filling and spread evenly.
- Top with 1 more thawed pastry puff. Press down around edges to prevent spills.
- Using a pastry brush, top crust with egg wash.
- Bake for 10 minute.
- Reduce oven temperature to 400°.
- Bake for additional 10 minutes or until puff pastry is golden brown.
- Remove from oven and let rest.
You can also use a deep dish pie crust for the bottom layer of crust.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g