Chicken Pot Pies

Chicken Pot Pies
Photo: Blaine Moats
Prep Time:
25 mins
Bake Time:
10 mins
Total Time:
35 mins


  • 1 17.3 ounce package (2 sheets) frozen puff pastry sheets, thawed

  • Nonstick cooking spray

  • 2 pound skinless, boneless chicken thighs or breast halves, cut into 1-inch pieces

  • 1 cup chopped onion (1 large)

  • 1 cup chopped celery (2 stalks)

  • 1 cup chopped carrots (2 medium)

  • 2 cloves garlic, minced

  • cup all-purpose flour

  • ½ cup half-and-half, light cream, or whole milk

  • 3 cup regular or reduced-sodium chicken broth

  • 1 bay leaf

  • ¼ - ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ½ cup frozen baby or regular peas


  1. Preheat oven to 400°F. On a lightly floured surface, roll each pastry sheet to a 10-inch square; cut each into four 5-inch squares. Set aside.

  2. Lightly coat a Dutch oven with cooking spray; heat Dutch oven over medium heat. Add chicken; cook until light brown, stirring occasionally. Stir in onion, celery, carrots, and garlic. Cook, covered, over medium heat for 5 to 7 minutes or until vegetables are tender, stirring occasionally.

  3. Stir flour into chicken mixture; cook and stir for 3 minutes. Gradually stir in half-and-half until combined. Add broth, bay leaf, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in frozen peas. Remove from heat. Remove and discard bay leaf.

  4. Spoon hot chicken mixture into eight 10-ounce individual ramekins or baking dishes. Top with pastry squares. Bake for 10 to 12 minutes or until pastry is golden.

Nutrition Facts (per serving)

492 Calories
26g Fat
36g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 492
% Daily Value *
Total Fat 26g 33%
Saturated Fat 2g 10%
Cholesterol 99mg 33%
Sodium 633mg 28%
Total Carbohydrate 36g 13%
Total Sugars 3g
Protein 28g
Vitamin C 4.1mg 21%
Calcium 40.4mg 3%
Iron 1.8mg 10%
Potassium 348mg 7%
Folate, total 36.3mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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