Creamy Italian Chicken Puff Pie

"This is a very tasty pot pie made with a rich white sauce that includes chicken broth and Italian spices. There are none of the peas that are often in pot pies, but lots of chicken and potatoes."
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by CookingONTheSide photo by CookingONTheSide
photo by Baby Kato photo by Baby Kato
Ready In:
1hr 30mins




  • In a large saucepan over medium heat, melt the butter.
  • Add the flour and cook, stirring constantly for 1-2 minutes.
  • Pour in the chicken broth slowly, stirring until smooth and simmering.
  • Pour in the half and half slowly, stirring until smooth and simmering.
  • Add the Italian seasoning, garlic, onions, celery, and carrots, and simmer for about 5 minutes.
  • Add the potatoes, chicken, salt and pepper and simmer another 5-10 minutes until the potatoes are tender.
  • Pour into a greased medium size casserole dish.
  • Cover the dish with the puff pastry, lightly sealing the edges, and brush the top with a mixture of the egg and teaspoon of water.
  • Bake in preheated oven at 400 degrees about 20 minutes, until the pastry is golden and puffy.
  • Let sit for 5-10 minutes before serving.

Questions & Replies

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  1. 4 Stars "Loved It". Just made a couple changes...I used the broth from cooking the chicken in the recipe. I skipped the egg wash and used more garlic than called for. This was sooo good. Next day too ;) Very easy to make, and serious comfort food!
  2. Reviewed for RSC # 9. I can’t get commerical pastry in large sheets as ours come in boxes of little squares, so I had to do the jig-saw puzzle style piece-together with what I had. This was quite tasty and certainly didn’t take long to put together. While I enjoyed it very much, it was missing that “certain-something� that would have made it a five star rating. Please see my rating system: a wonderful 4 stars for a tasty but not extra-ordinary Chicken Pie. Thanks!
  3. This was very good, except it doesn't taste Italian. I would suggest adding 2 cloves of garlic and 1 tbls italian seasoning. Don't understand why we are using can chicken broth when we have fresh broth from cooking the chicken?
  4. I really enjoyed this recipe a lot. I love a chicken (pie or puff) recipe that does NOT use the "cream of" soups. I did have to cook the potatoes longer than 10 minutes, but next time I will just dice them smaller and I think it will be ok. I thought it was very flavorful and extra creamy. I did add 1/2 t salt plus 1/4 t pepper and that seemed to be enough for our taste. My oldest son raved about this dish! He requested the leftovers today. This is a great comforting dish and the puff pastry makes it look beautiful and taste even more delicious.
  5. I really enjoyed this. I liked the creaminess the half-and-half added. I too had to cook it way longer than stated to get the potatoes tender. I used a 13x9 pan, and 1 sheet of puff pastry to top.


<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. &nbsp;I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>
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