Tender Chicken Pot Pie in Flaky Puff Pastry Shells is an amazing alternative to the classic chicken pot pie enclosed in a top crust and bottom crust. This easy chicken pot pie recipe is the ultimate comfort food packed with fresh vegetables in a creamy sauce.
Cutting the chicken breast and the vegetables is the most time-consuming part of this recipe. However, it’s well worth the time!
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Why You’ll Love This Homemade Chicken Pot Pie Recipe
- It’s easy! This creamy chicken pot pie is perfect for busy weeknights or lazy weekends. It uses store-bought Pepperidge Farm puff pastry, so you don’t have to worry about making your own crust.
- It’s delicious! The flaky crust and creamy chicken mixture are a match made in heaven. And the best part is you can customize the filling to your liking. Add your favorite vegetables, herbs, and spices to make it your own.
- It’s versatile! The puff pastry chicken pot pie can be served as a main course or a side dish. It is also great for potlucks and parties. Also, once you have the chicken pot pie filling, you can make individual pot pies with regular pie crust or puff pastry crust.
- It’s a crowd-pleaser! Chicken pot pie is a classic comfort food that everyone loves. This easy recipe will surely be a hit with your family and friends.
Ingredients – Here’s What You’ll Need
I used the following ingredients for this delicious dish: Unsalted butter, chicken breasts, rutabaga, carrots, onions, Kosher salt, black pepper, dried thyme, all-purpose flour, white wine, low sodium chicken broth, green peas, milk and Bisto. I could have also used fresh thyme in place of the dried thyme.
As the name indicates, I also used golden brown Puff Pastry shells.
What is a Rutabaga and What is Bisto?
Two ingredients that you may not be familiar with are rutabaga and Bisto.
Rutabaga is also known as swede. It is a largish root vegetable that is somewhat sweet and packed with nutrients. It’s flesh is yellow and its skin with a purplish tinge is generally waxed in the US.
While some people eat rutabagas raw, the most common way of preparing it is to boil and mash it with some butter.
Bisto is a British meat-flavored gravy powder that is used for thickening gravy and other sauces.
I use Bisto all the time. If your local supermarket has an international food section, look in the British section because you just might find it there. You can also order Bisto online.
Steps: Making the Chicken Pot Pie Mixture
- I started by cooking cubed chicken breasts in melted butter in a large Dutch oven over medium heat. After about 7 minutes, the chicken was no longer pink.
- Next, I added the salt, pepper, thyme, rutabagas, carrots, and onions to the chicken.
I stirred everything together and let the mixture cook for about 10 minutes to allow the onions to start to become tender.
- Next, I mixed in the flour and let it cook for 2-3 minutes.
- After that, I added the white wine and chicken broth.
- I brought the mixture to a boil over medium-high heat, stirring constantly until it had thickened slightly.
Then, I covered the pan and reduced the heat to medium-low. I cooked the mixture for about 45 minutes until the vegetables were tender.
Finishing the Chicken Mixture
- While the chicken mixture was cooking, I whisked together the milk and the Bisto.
- After about 45 minutes, the vegetables were tender. The one that took the longest was the rutabaga.
At this point, I increased the heat to medium and stirred in the frozen peas. After adding the peas, I heated the mixture until the peas were no longer frozen. This was because I wanted the peas to retain their green color and not be overcooked.
- Finally, I added the milk and Bisto mixture.
- I stirred the mixture constantly until it thickened and was bubbly.
I gave the mixture a final taste and declared it perfectly seasoned!
For dinner, I served it over Puff Pastry Shells that had been cooked according to the package directions along with some steamed broccoli.
It was delicious. You should definitely add this to your list of easy recipes. Yum!
Frequently Asked Questions
If you’re unable to find rutabagas, you can substitute turnips or potatoes. Because potatoes cook much more quickly then rutabagas, however, they should be added about 15 minutes before the mixture is ready.
My English husband introduced me to Bisto which I use all the time. If you are unable to find Bisto, however, you can substitute cornstarch. The color of the chicken pot pie mixture will be lighter, but just as delicious.
You can definitely omit the wine and substitute ½ cup of additional chicken broth for the wine.
I’ve not tried this recipe with rotisserie chicken, but feel free to experiment.
The recipe can be easily cut in half. Just divide the quantity of each of the ingredients by 2!
One of the beauties of this recipe is that the chicken pot pie mixture can be made ahead of time and reheated right before dinner.
Leftovers, if any, can be refrigerated in an airtight container and reheated either in the microwave for several minutes or on the stovetop.
This recipe makes a lot. Generally, I will freeze the leftovers in individual serving sizes and then vacuum seal the servings.
You can also make the chicken mixture in a large skillet or a large sauté pan.
Recipe Tips and Tricks
- I consistently use Kosher salt in my recipes. You can, however, substitute regular table salt. You should reduce the amount or table salt by about one teaspoon.
- You can substitute vegetable stock or chicken stock for the chicken broth in this recipe.
- Consider substituting heavy cream for the milk if you want a more decadent dish. You can also substitute olive oil for the butter.
- I like serving the chicken mixture over puff pastry shells for individual chicken pot pies. I also like it served over rice. You could spoon the mixture into individual ramekins and place puff pastry sheets on top of the filled ramekins.
You could also spoon the mixture into a muffin tin with wonton wrappers for mini chicken pot pies. In addition, you could make it into an actual pot pie by placing it into an oven-proof dish and topping it with a regular pastry using a puff pastry sheet. Bottom line, use your imagination.
If you’re looking for some more great meals served in Puff Pastry Shells, check out my Elegant Shrimp Newburg in Puff Pastry Shells or Chicken Vol-au Vents.
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Tender Chicken Pot Pie in Flaky Puff Pastry Shells
Ingredients
- 2 pounds skinless and boneless chicken breasts cut into 1-inch cubes (about 4 cups)
- 2 Tablespoons unsalted butter
- 2 cups rutabaga, peeled and cut into ¼-inch pieces (about 10 ounces, a half rutabaga) (See Tip 1)
- 2 cups carrots, peeled and cut into ¼-inch pieces (3 to 4 large carrots, about 10 ounces)
- 2 ½ cups finely chopped onions, (2 large onions, about 10 ounces)
- 2 ½ teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ½ cup (2.5-ounces) all-purpose flour
- ½ cup (4-ounces) white wine (See Tips 2 and 3)
- 4 cups (1 quart, 32-ounces) low sodium chicken broth
- 2 cups (10-ounces) frozen green peas
- ½ cup (4-ounces) milk
- 2 Tablespoons Bisto (See Tip 4)
- Puff Pastry Shells, cooked according to package directions
Instructions
- Melt butter in a large Dutch oven over medium heat. Add the chicken and cook until all pink is gone about 7 minutes. Add the salt, pepper, thyme, rutabaga, carrots, and onions. Cook until the onions are tender, about 10 minutes. Add the flour to the mixture; stir until well blended. Cook for 1 to 2 minutes. Add the wine and chicken broth. Stir over medium heat until the mixture is bubbly and thickened. Cover and cook over low heat until the carrots and rutabaga are tender, about 45 minutes. Add the green peas; stir to combine.
- Increase the heat to medium. Mix the milk and Bisto together; add to chicken and vegetable mixture. Cook stirring often until mixture is bubbly and thickened. Correct the seasonings. Serve over Puff Pastry Shells.
- Yield: 10 servings. (See Tip 5)
Video
Tips/Notes
- May use turnip root or potatoes in place of the rutabagas. Adjust the cooking time to ensure the turnip root or potatoes are not overcooked.
- Use a good white wine that you would drink. I use chardonnay.
- You can substitute additional chicken broth for the wine if you would prefer to leave the wine out.
- You can substitute cornstarch for the Bisto.
- This makes excellent leftovers and freezes extremely well. Also, the chicken pot pie mixture can be made ahead of time and reheated.
Nutrition
I originally published this post on July 8, 2016. Since then I’ve made the recipe numerous times with the same awesome results
This repost contains all new photographs and updated text. However, the recipe remains unchanged.
Harold Burton says
Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben’s Wild Rice. After a couple hours check it to see if it needs a little bit more water added.
Harold Burton
Chula King says
Harold,
Your modifications sound yummy!
Chula