Recipe | "Chicken Pot Pie" by Sue Ready | WWN Rockport, Texas | Your Community Newsletter WWN Rockport, Texas | Your Community Newsletter: Recipe | "Chicken Pot Pie" by Sue Ready

2 Recipe | "Chicken Pot Pie" by Sue Ready

"Comfort foods are traditionally eaten foods, which often provide a nostalgic or sentimental feeling to the person eating it. Craving autumn cooler weather comfort foods? Try this recipe for Chicken Pot Pie. Using a rotisserie chicken, puff pastry sheets and cutting some of the veggies ahead make preparation easier. The savory pot pie is chocked with veggies in a creamy filling. This recipe serves four. A side of fresh fruit and a moist pumpkin cake with autumn flavors round out the meal." - Sue Ready

  • 1 package (17.3 oz.) Pepperidge Farm Puff Pastry, 2 sheets, thawed
  • 3 Tb. butter
  • 1 cup each diced carrots, celery, peas, potatoes and mushrooms
  • 3/4 cup diced onions
  • 1/3-cup flour
  • 3-1/4 cups chicken broth (low sodium-fat free)
  • 1 TB. Dijon-style mustard
  • 1/2 tsp thyme
  • 1 TB. parsley flakes
  • 1 tsp. herbs de Provence
  • salt and pepper to taste
  • 3 cups cooked chicken, diced
  • 1/4 cup white wine
  • 1/4 cup heavy cream
  • Grease 4 ramekins (5.4) or 1 large (7.5). 
  • Melt 3 TB. butter. Add in carrots, celery, mushrooms, potatoes and onions. Sprinkle spices over the mixture and stir-fry for 8-10 minutes until carrots and potatoes are tender-crisp. 
  • Add in 1/3-cup flour and stir for 3 minutes until flour is golden. Slowly add in chicken broth and stir until it boils and thickens. Whisk in mustard.
  • Add in chicken, peas, wine and cream. Cook on low heat for 6-8 minutes. 
  • On a lightly floured wax paper surface, unfold pastry sheets and roll to 1/4-inch thickness. 
  • Using ramekin(s) as a template cut out 4 pie tops or 1 large one. 
  • Use a pizza cutter to cut out puff pastry tops. 
  • Invert ramekin (s) and spoon chicken filling into each one. Top with puff pastry top. 
  • Whisk 1 egg with a tablespoon of water. Brush the puff pastry tops with egg wash and sprinkle with grated Parmesan cheese. Make an x in the center for vents. Place ramekins on a cookie sheet.
  • Bake at 400 degrees for 25 minutes. Watch carefully the last 5 minutes so pot pies do get too brown.



Mmmmm...This sounds wonderful. I make my pot pie very similarly...that rotisserie chicken from the super market is a lifesaver...and herbs de Provence makes everything taste better! Thanks for sharing, Sue!

said... bag of frozen vegetables saves a lot of chopping.

Scroll to Top