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    You are in: Home / Recipes / Chicken Pot Pie W/ Puff Pastry Recipe
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    Chicken Pot Pie W/ Puff Pastry

    Chicken Pot Pie W/ Puff Pastry. Photo by Chef #1802612216

    1/3 Photos of Chicken Pot Pie W/ Puff Pastry

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Biffy 62's Note:

    This recipe is a favorite in our house. Using the puff pastry makes it very quick and easy to prepare. I also use pie pastry when I don't have puff pastry on hand. I usually make this pie in a 9"x13" baking dish but when it's busy I just divide it into two 8" square dishes. Notes: If chicken breasts are frozen just boil them in water and remove skins. You can always add your harder vegetables to cook with the chicken. Cubed carrots, potatoes, etc. A great tip if you're like me and don't tend to keep cream, buttermilk or whipping cream on hand. I buy these containers and divide them into muffin tins and freeze. Then I pop them out and store them in resealable bags. Each cube is about 1/4 cup.

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    Serves: 4



    Units: US | Metric


    1. 1
      Thaw pastry according to package directions.
    2. 2
      Heat butter in large saucepan. Cook onion in butter until tender-crisp.
    3. 3
      Add flour and seasonings, mixing until smooth.
    4. 4
      Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened.
    5. 5
      Stir in chicken and vegetables.
    6. 6
      Cool slightly. Spoon into baking dish.
    7. 7
      Place rolled out puff pastry on top and make slits for steam to escape.
    8. 8
      You can brush with egg white. (opt.).
    9. 9
      Bake on lower rack in oven @ 375*F. until filling is bubbling and crust is puffed and golden brown. 30-35 minutes.

    Ratings & Reviews:

    • on November 30, 2013

      My family LOVED this recipe, which I've now made 3 times! However, I did make a few changes. I omitted the poultry seasoning and just used salt and pepper to taste. Then I increased the chicken broth to 32oz and the milk to about 1 cup. I then added 2 chicken boullion cubes to increase the chicken flavor. For the vegetables I used carrots, peas, and corn. I have used either chicken or turkey for the meat. After cooking my filling, I used a mixture of cornstarch and water to thicken (about 1/4 cup cornstarch with a little water to make a thickening agent). Then put it in a 13 x 9 pan and top with 2 somewhat overlapping puff pastry sheets. I love lots of puffy pastry. Bake at 375 for 35 minutes.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2012

      Excellent recipe, My family likes peas and carrots, basic stuff, I know but usually very adventuresome. Since we do not mix dairy with meat or poultry I use coconut milk, which is sweet but blends well with pepper, salt and hot sauce and the coconut milk gives the dish a whole new flavor, very gentle very good, a little too good. Yummmo!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2013


      Very tasty, but my thawed frozen puff pastry didn't come out right. Not sure if that's a problem with the recipe, but I've never had it fail before.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Chicken Pot Pie W/ Puff Pastry

    Serving Size: 1 (412 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 977.7
    Calories from Fat 585
    Total Fat 65.0 g
    Saturated Fat 24.1 g
    Cholesterol 132.3 mg
    Sodium 718.1 mg
    Total Carbohydrate 61.0 g
    Dietary Fiber 4.0 g
    Sugars 3.6 g
    Protein 36.6 g

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