4 Reviews

Just delicious! We made this recipe with just a couple of minor changes. We decided that for catering, it would work better for us to make individual pot pies, with the pastry on the bottom instead of the top. First, we lined some square muffin pans with the puff pastry, then added the filling as written. We then piped some mashed potatoe on top so that it was a complete meal. Baked this for 25 minutes and it was a hit! We loved this, and the changes we made did not affect the basic, delicious recipe. Thanks so much for posting Joy! Made for Aussie Swap :)

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~Leslie~ March 14, 2010

This tasted very good, but I had some trouble understanding all of the directions. No oven temp was indicated either. I added a bit of milk to mine to make it creamier. Also, I only had puff pastry shells on hand, so I baked the unfilled shells while I prepared the filling, and then spooned the filling into and over the shells for individual servings. It sped things up a bit because nothing had to go in the oven after preparation.

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pheebess January 24, 2009

This is a wonderful pot pie.My first attempt with Puff Pastry. I did add some cubed potatoes and I had cooked chicken so it made it easier and I had a one pot meal.It was so so good.I served it with a salad and a fresh crusty bread.Thank you for sharing.

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Sage November 10, 2008

This was very good. I made it last night. I had bought a huge pack of chicken as it was on sale and cooked and froze it in bags a few weeks ago. I pulled out one of those bags to make this. I kept everything as stated in recipe. The taste was great. It seemed like a meal all on its own, so this is all we had. Hubby asked if I could make it with broccoli and cheese filling next time. Any ideas on how to do that would be appreciated?. Anyway, thanks for a great on dish meal that was cheap and tasty. Made for my three chefs Fall 2008.

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seesko October 25, 2008
Chicken Pie - Cheap and Cheerful