Puff Pastry Chicken Pot Pie

I’ve tried this recipe a few time could never get the pastry to cook on the underside so this time I made dumplings instead it was pretty amazing

This is a FANTASTIC pot pie recipe! It is rich and flavourful with the perfect addition of puff pastry. The only change I made was to deglaze the pan with a 1/2c of white wine after cooking the chicken. Otherwise, it is perfect as is! We served it over garlic mashed potatoes on a cold Canadian winter evening.

Very wonderful tasting pot pie. I added a little more sage. I love sage. The puff pastry was delicious on it and so pretty.

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Soooooo good! Little salty so next time will cut salt in half. Other than that this was amazing especially with the puff pastry! Total hit!

A new favorite chicken pot pie recipe!Instead of using frozen mixed veggies, I saut?ed some fresh carrots, broccoli & onion to add in it.


1 (17.5 ounce) package frozen puff pastry, thawed
1/3 cup butter

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