Chicken Pot Pie Puff Pastries
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 18 puff pastries
Chicken pot pie loaded with tender chicken and vegetables in delicious puff pastries. Served in small individual sizes, these chicken pot pie puff pastries are perfect as appetizers.
  • 2 tablespoons vegetable oil
  • 1 clove of garlic, minced
  • ½ cup onions, sliced
  • 1 ½ cups carrots, chopped
  • 1 ¼ cup parsnips, chopped
  • 1 cup celery, diced
  • 2 cups chicken broth, divided
  • ¼ teaspoon nutmeg
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, more to taste
  • 1 cup raw chicken, sliced
  • 1 cup frozen peas, thawed
  • ⅓ cup all purpose flour
  • 1 cup 2% milk
  • 18 puff pastry shells (or 3 packages of Pepperidge Farms Puff Pastry Shells)
For the chicken pot pie filling:
  1. Add the vegetable oil to a medium sized pot over low heat, allowing the oil to warm for about a minute. Next, add the minced garlic to the oil. Cook the garlic until it turns golden brown on the edges.
  2. Add the sliced onions, diced carrots, parsnips, and celery, and cook them until they have softened. Use a spatula to stir them to cook them evenly.
  3. Once the vegetables have softened, pour in half the chicken broth, then add thyme, nutmeg, and salt. Allow the carrots, parsnips, and celery to simmer for several minutes. Try the vegetables to see if the texture is to your liking. Adjust the seasoning as needed.
  4. Add sliced chicken to the pot.
  5. Whisk together flour with the reserved chicken broth until the flour has completely dissolved. This will act as a thickener for the broth. Slowly pour the chicken broth and flour mixture into the pot, stirring as you pour to make sure that the mixture is evenly incorporated to create a gravy consistency.
  6. Add the peas at the end so that they appear a bright vibrant green. Allow them to cook for about 5 minutes.
  7. Lastly, pour the milk into the pot and stir to evenly incorporate the milk.
  8. Allow the chicken pot pie filling to simmer for a few minutes.
For the puff pastries:
  1. While the chicken pot pie filling is simmering, preheat the oven to 350F.
  2. Remove the puff pastries from the packaging and separate them. Place them onto a baking sheet. There’s no need to grease the baking sheet.
  3. Place the puff pastries into the oven and bake them for about 18-20 minutes or until they’ve puffed up and become golden brown.
  4. Allow the puff pastries to cool for a few minutes before removing the top.
  5. Spoon the chicken pot pie filling into the puff pastries.
  6. Serve the chicken pot pie puff pastries warm.
Recipe by Cooking with a Wallflower at