Chicken Pot Pies with Puff Pastry Crust
In this post: Amazing comfort food recipe for chicken pot pies with puff pastry crust that’s easy and so good! Uses a deli rotisserie chicken so it’s a quick weeknight dinner idea.
Welcome to another edition of Sunday Supper…on a Wednesday! I thought I would post a few days early in case you actually want to make these mini chicken pot pies with puff pastry crust on Sunday. For this recipe, I used one of my favorite secret weapons: a grocery store rotisserie chicken. I get them at Kroger and they are amazing. I used my basic roux recipe, fresh vegetables and puff pastry. Sort of a semi-homemade approach that tastes like you spent all day in the kitchen.
My ramekins are pretty big and measure 4 inches wide by 3 inches tall. I got four very hefty servings. I used a small plate to cut the puff pastry circles because my largest cookie cutter wasn’t quite big enough. If you used ramekins that were a bit smaller, this recipe would easily make six servings. To make it super easy, just make a big pie in an 8 x 8 pan.
Chicken Pot Pies with Puff Pastry Crust
Chicken Pot Pies with Puff Pastry Crust
Ingredients
- 1 deli rotisserie chicken
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 1/2 cup sweet onion chopped
- 2 Tablespoons butter
- 4 Tablespoons butter
- 1/2 cup Flour
- 14 oz. can chicken broth
- 1 cup Milk
- salt & pepper
- Puff Pastry I used Pepperidge Farms
Instructions
- Preheat oven to 425 degrees F.
- Remove puff pastry from the freezer and follow package directions to thaw.
- Pull the breast meat off the rotisserie chicken and chop into bite size pieces. Make sure to keep the juice in the bottom of the bag.
- In a saute pan, melt 2 T. butter. Add carrots, celery and onion. Salt & pepper to taste. Cook until onion is clear.
- Remove from heat and set aside.
- In a large saucepan, melt 4 T. butter.
- Add 1/2 c. flour and quickly whisk to combine.
- Whisking constantly, add chicken broth and juice from chicken bag.
- When well combined, add milk and salt/pepper. Whisk until it comes to a full boil.
- Remove from heat and add carrot/celery mixture.
- Add chicken.
- Stir well.
- Distribute chicken mixture into individual ramekins.
- Roll out the puff pasty once or twice on a floured surface. Cut pieces to cover the tops of your ramekins. (I had four large ramekins so I cut four large circles.) Lay on the filled ramekins and press the dough against the sides with your hands. You want it to hang over the edge at least an inch.
- Cut 3 small slits in the dough on each pie.
- Place the pot pies on a cookie sheet.
- Beat an egg with a little water. Brush tops of pies with egg mixture.
- Bake for 20 - 25 min. until pastry is golden brown.
Notes
You can, of course, use whatever veggies your family likes and they don’t have to be fresh. Frozen will work just fine. I don’t like a lot of different stuff in my chicken pot pie (like lima beans…ugh.) I kept the recipe simple by using only carrots, celery and onion. If you don’t buy rotisserie chickens, baking a chicken in the oven is an easy option. It also makes your house smell heavenly!
Other Sunday Supper Recipes:
- Chicken Noodle Casserole
- Easy Baked Spaghetti
- Rosemary Parmesan Chicken
- My Mom’s Pot Roast
- Hearty Potato Soup
- Homemade Macaroni and Cheese
- Chicken Salad Fruit Plate
- Beef Barley Soup
- Chicken Noodle Soup
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