Chicken Pot Pie in Puffed Pastry

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Serves: 8


1/4 cup flour

1/4 cup butter, softened

1/2 cup chicken broth

8 ounces cream cheese, softened

2 1/4 cups frozen peas and carrots

1 teaspoon rosemary

1/8 teaspoon garlic powder

2 cups cooked rotisserie chicken, chopped

1 sheet pre-made puff pastry

1 egg, beaten (for egg wash)


Pre-heat oven to 375 degrees.

In a saucepan over medium heat, combine butter and flour. Stir until combined. Add in chicken broth and continue stirring. When combined, add cream cheese and whisk together. Add more or less broth depending on desired consistency.

Add frozen vegetables, rosemary, garlic powder and chopped chicken. Stir until everything is combined, and chicken and vegetables are fully coated.

Roll out the puff pastry into a circle and place on a large, lightly greased baking sheet. Use a bowl to create a center outline and gently scoop the filling around the bowl. Once you remove the bowl, slice the center like a pizza into 8 triangles. Bring the edges of the ring up and fold the triangle pieces over the filling, so the two ends meet and to form a ring.

Brush dough with beaten egg wash.

Bake for 20 minutes, or until golden brown.

Remove from oven and allow to cool for 5 to 10 minutes.

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