Chicken Pot Pie with Puff Pastry Crust

This Chicken Pot Pie with Puff Pastry Crust is a recipe that I have made for many years but with a fun spin!

– Puff pastry crust – Chicken breasts – Carrots – Celery – Onion


Preheat oven to 425°. Bring a pot of water to boil. Boil chicken and vegetables until potatoes are soft.


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.


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