This is the BEST Puff Pastry Chicken Pot Pie! I love how it’s so easy to make and a no-fuss puff pastry crust on top that’s light and flaky. Honestly our favorite way to eat chicken pot pie, I don’t think I’ll ever make it any other way again!
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You will need:
2 cups cooked chicken
2 (10.5 oz.) cans cream of chicken soup
1 1/3 cup milk (or one soup can)
3 TB butter
3 celery sticks, diced
½ medium onion, diced
3 large Yukon gold potatoes, cooked and diced
1 egg
1 tsp water
½ tsp garlic powder
½ tsp onion powder
¼ tsp poultry seasoning
¼ tsp black pepper
1 (17.3 oz.) box (2 sheets) frozen puff pastry, thawed
1 ½ cup frozen peas and diced carrots, thawed
First take out your puff pastry from freezer to thaw. Thaw according to package instructions. Next dice your cooked potatoes, celery and onion.
Then place the butter in a large pan and melt over medium heat. Add the celery and onion and cook until onion is translucent.
Add the cans of undiluted soup and the milk to the pan. Stir until smooth.
Then add the garlic powder, onion powder, black pepper and poultry seasoning.
Next, stir in the thawed peas and carrots.
Now, add the cooked chicken.
Then carefully fold in the cooked potatoes. Heat until bubbly.
Roll out the thawed puff pastry a little.
Place your ramekin upside down on the puff pastry sheet and cut around it leaving about a half inch edge around it
Next, spoon the pot pie filling evenly between each ramekin.
Now whisk the egg and water in a small bowl. Using a pastry brush, apply the egg wash around the rim of the ramekin.
Then place the puff pastry circle on top of the ramekin and press down around the edges to seal. Make a few slits in the middle with a knife and brush the top of the pastry with the egg wash.
Bake in a 400 degree F preheated oven for 30-35 minutes or until golden brown and puffed.
Now you have the BEST Puff Pastry Chicken Pot Pie! So easy to make and the perfect comfort food! Your family will love it!
For more easy comfort food recipes like my Copycat Cracker Barrel Chicken & Dumplings, click here.
Puff Pastry Chicken Pot Pie
The Best ever Puff Pastry Chicken Pot Pie! So easy to make, your family will love it!
Ingredients
- 2 cups cooked chicken
- 2 (10.5 oz.) cans cream of chicken soup
- 1 1/3 cup milk (or one soup can)
- 3 TB butter
- 3 celery sticks, diced
- ½ medium onion, diced
- 3 large Yukon gold potatoes, cooked and diced
- 1 egg
- 1 tsp water
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp poultry seasoning
- ¼ tsp black pepper
- 1 (17.3 oz.) box (2 sheets) frozen puff pastry, thawed
- 1 ½ cup frozen peas and diced carrots, thawed
- 6 (8 oz.) ramekins
Instructions
- First take out your puff pastry from freezer to thaw. Thaw according to package instructions.
- Next dice your cooked potatoes, celery and onion.
- Then place the butter in a large pan and melt over medium heat. Add the celery and onion and cook until onion is translucent.
- Add the cans of undiluted soup and the milk to the pan. Stir until smooth.
- Then add the garlic powder, onion powder, black pepper and poultry seasoning.
- Next, stir in the thawed peas and carrots.
- Now, add the cooked chicken.
- Then carefully fold in the cooked potatoes. Heat until bubbly.
- Roll out the thawed puff pastry a little.
- Place your ramekin upside down on the puff pastry sheet and cut around it leaving about a half inch edge around it
- Next, spoon the pot pie filling evenly between each ramekin.
- Now whisk the egg and water in a small bowl. Using a pastry brush, apply the egg wash around the rim of the ramekin.
- Then place the puff pastry circle on top of the ramekin and press down around the edges to seal. Make a few slits in the middle with a knife and brush the top of the pastry with the egg wash.
- Bake in a 400 degree F preheated oven for 30-35 minutes or until golden brown and puffed.
