Chicken Pot Pies with Puff Pastry

By La Cuisine Helene P – Ottawa, ON
Chicken Pot Pies with Puff Pastry
  • Prep Time: 20
  • Total Time: 60
  • Servings: 4

Recipe Tags

About this Recipe

These individual Chicken Pot Pies with Puff Pastry are quick to make and the whole family enjoys them.


1 1/2 cup chicken broth
1 cup milk
3 tbsp butter
3 tbsp all-purpose flour
salt to taste
2 cup chicken, cooked and diced
1/2 cup carrots, cooked and diced
1/2 cup peas
1/2 Pkg Tenderflake Puff Pastry, defrosted overnight


1- Preheat oven to 400F.
2- In a large non-stick pan melt the butter.
3- Turn the heat to medium and add the flour. Whisk constantly for 1 minute.
4- Gradually add the milk and whisk constantly for 2 minutes. Add the broth and continue to which constantly until mixture thickens. This could take up to 7 minutes. Add salt to taste.
5- Add the chicken, peas and carrots and warm for 1 minute.
6- Divide the mixture in 4 small oven proof bowls.
7- Divide the puff pastry in 4. Roll and cover each bowls.
8- Bake at 400F for 15 minutes.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet