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Chicken Pot Pie in Puff Pastry
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5 from 4 votes

Chicken Pot Pie in Puff Pastry Shells

Chicken Pot Pie in Puff Pastry is a delicious alternative to the traditional pot pie that enclosed in a pie crust. It's the ultimate comfort food that is packed full of goodness and simple to prepare. 
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Servings: 10 servings
Calories: 240kcal
Author: Chula King

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 a half rutabaga) (See Tip 1)
  • 2 cups carrots, peeled and cut into ¼-inch pieces (3 to 4 large carrots)
  • 2 ½ cups finely chopped onions, (2 large onions)
  • 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 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)

Notes

  1. May use turnip root or potatoes in place of the rutabagas. Adjust the cooking time to ensure that the turnip root or potatoes are not over cooked. 
  2. Use a good white wine that you would drink. I tend to use chardonnay.
  3. You can substitute additional chicken broth for the wine if you would prefer to leave the wine out.
  4. You can substitute cornstarch for the Bisto.
  5. This makes excellent leftovers and freezes extremely well. Also, the chicken pot pie mixture can be made ahead of time and reheated.

Nutrition

Calories: 240kcal | Carbohydrates: 20g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 745mg | Potassium: 748mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4621IU | Vitamin C: 24mg | Calcium: 64mg | Iron: 2mg