Chicken Pot Pie With Puff Pastry Bites

My Favorite Way to Make Puff Pastry Chicken Pot Pie

Most often you’ll see chicken pot pie with puff pastry made two ways. Either prepared and baked as a whole “pie” in a single baking dish, or made in individual ramekins or bowls. Both work but I created this variation because I wanted something easier, a dish that finished with perfectly flakey and non-soggy puff pastry, an option that didn’t waste puff pastry scraps (precious!), and something that wasn’t so messy. If you bake in a single dish the puff pastry doesn’t cut cleanly, and if you do individual servings it’s tedious to work with single bowls and get the puff pastry to stick well. You also may likely find the end result of both said options yields a soggy layer on bottom. This method works beautifully, and it’s so convenient that the filling only needs to cook on the stove top so you can bake the puff pastry and make the filling at the same time. And honestly who can resist those cute little puff pastry bites? I want to put them on everything and it’s hard not to eat half of them before dinner is served. All around this creamy chicken pot pie with buttery puff pastry makes for the perfect homestyle dinner!

Chicken Pot Pie with Puff Pastry Recipe Ingredients

Store-bought frozen puff pastry Egg Fats: Olive oil, butter Vegetables: Yellow onion, celery, carrots, mushrooms, frozen peas Seasonings: Fresh thyme, fresh parsley, parmesan cheese, salt and pepper Liquid: Chicken broth, whole milk, water Thickener: Flour Cooked chicken (preferably rotisserie)

How to Make Puff Pastry Bites for Chicken Pot Pie

How to Make Chicken Pot Pie Filling

Storing and Reheating Puff Pastry Pot Pie

Store leftover chicken pot pie filling in the fridge in an airtight container. Store baked puff pastry bites at room temperature in a container separately (note that they won’t be as crisp the next day unfortunately). Reheat filling in a skillet on the stove, over low heat, covered, stir frequently. Thin with broth as needed. Reheat puff pastry at 250 degrees on a baking sheet to warm through.

Helpful Tips and Variations

Substitute with other vegetables such as squash, leftover baked potatoes, corn etc. Use another cheese that you have on hand. Something sharp will work well like Romano cheese, asiago, Grana Padano, sharp white cheddar, Gruyere, etc. Try it with leftover turkey or chicken. For extra flavor use homemade chicken stock. If you don’t want to cut all the little bites just cut larger squares or circles. Make it festive by cutting puff pastry into shapes using mini cookie cutters such as hearts or stars.