Puff Pastry Chicken Pot Pie – a delicious recipe with Pastry, Chicken, Cream Of Chicken, Cream Of Potato, Corn, Potatoes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Press a square of the thawed puff pastry into the base of a square 9x9 baking pan that has been sprayed with cooking spray.
3
Bake for 20-25 minutes, or until puffed.
4
It does not need to be completely cooked, as we will be cooking it again once we add the filling.
5
While the puff pastry is baking, prepare the filling.
6
Combine all remaining ingredients in large mixing bowl.
7
When puff pastry is out of the oven, add the filling, then top with the other sheet of thawed puff pastry.
8
You can cut it into strips to make a lattice pattern if you desire.
9
Return to the oven for 45 minutes, or until top is golden brown and slightly puffed.
10
Remove from the oven and enjoy!
768
kcal
Calories
24
g
Fat
65
g
Carbs
75
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 package Frozen Puff Pastry, 1 pound Cooked Chicken, 1 can (10.75 Oz. Can) Cream Of Chicken, 1 can (10.75 Oz. Can) Cream Of Potato, and more.
Yes, Puff Pastry Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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