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  • 1 recipe roasted vegetables:
  • 1 pound boneless chicken thigh meat (you may use breast if you prefer)
  • about 5-6 cups chicken broth
  • 3/4 cup all purpose flour
  • 3/4 cup olive oil
  • 1/4- 1/2 cup heavy whipping cream
  • 1/4 -1/2 cup shredded parmesan cheese
  • 1 onion, chopped
  • 1 cup of frozen mixed veggies (carrots, peas etc..)
  • salt and freshly ground pepper to taste
  • pinch of crushed red pepper flakes
  • 2 sheets of puff pastry + 2 egg yolks with 3 tablespoons water for the egg wash
  • Preheat the oven to 375 degrees.



Chicken pot pie is a comfort food that can be enjoyed all year long. I make mine with roasted veggies. It's comforting and filling. I served this for one of my best friend's going away lunch. It was a big hit!


I love serving it in individual servings. I use tea cups, ramekins, bowls, just about anything that's oven proof. I'm not big on matching everything. I'm more of the eclectic kind and I think I got that from spending my summers in Greece as a little girl. Delicious food was the centerpiece, not perfectly matchy, matchy place settings. Everything came out of the kitchen cupboards and it was beautiful! So I don't worry too much about having 6, 8 or however many of the same dishes, cups, silverware...... It reminds me of Greece and I love it!


Defrost the puff pastry sheets and unfold. Place them flat on a baking sheet and refrigerate until ready to use.


Place the chicken in a pot and add about 8-10 cups of cold water and 1 teaspoon of salt. Bring this to a boil and then reduce the heat to medium low. Simmer about 20 minutes or until the chicken is fully cooked. Remove the chicken from the broth and allow to cool. Shred it into chunky pieces and set aside.


Cook the olive oil with the onions over medium heat until they are soft and golden (about 10-15 minutes). Add the flour and cook while stirring for 2-3 minutes. Add 5-6 cups warm chicken broth and mix well. The mixture will thicken.


Add the shredded chicken chunks, the roasted veggies, frozen veggies. Season with salt, crushed red pepper flakes and freshly ground black pepper to taste.


Add the heavy cream and parmesan cheese. Stir well.


Pour the filling in oven proof cups, bowls or ramekins. This is a large batch that can fill 8 cereal bowl sized ramekins and still have enough filling to fill a 10 inch deep dish pie plate which you can freeze for future use or serve a big crowd 🙂 Freezer instructions will follow on the bottom of this recipe.


Remove the puff pastry from the refrigerator. If you are using bowls or fancy big tea cups (like the one I used in the picture), cut the puff pastry into 6 squares and place over the bowls. Roll them out a little bit to drape over the bowl. Press the dough onto the bowl to make it stick.


Whisk the egg yolks with the water to create the egg wash.


Brush the top of the puff pastry with the egg wash. Make 2 or 3 slits on top of the puff pastry so the steam can escape while baking.


Place on a baking tray and bake for 45 minutes - 1 hour or until the top is golden brown and the filling is bubbling.




*Freezer instructions: This is a big batch! I always try to make large batches of these types of delicious recipes that freeze well. My schedule is very busy so I love to have an emergency stash of yummies in my freezer 🙂


So, if you are freezing half of this recipe, here's how to do it:


Pour the soup filling in a 10 inch deep dish pie plate. Cover with a piece of puff pastry that you can roll out and cut to fit the top, inside of the dish. Allow to cool to room temperature. Cover tightly with plastic wrap and freeze!


Before baking you may defrost it in the refrigerator overnight, brush with egg wash. Cover with foil. Make sure to tent the foil so that the puff pastry does not stick to the foil while baking.... Bake in a preheated 375 degree oven, covered for 30 minutes. Uncover and continue baking until the filling is bubbling and the puff pastry turns golden brown.


Enjoy 🙂

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