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Oscar-Worthy Chicken Pot Pie

(3 Votes)
Coming In:
45 Min

Our shortcut version of a signature dish served at the Governor's Ball is inspired by the event's official chef, Wolfgang Puck. These individual pot pies are to die for and perfect for any occasion!

What You'll Need:
  • 1/2 cup diced red skinned potatoes
  • 1/2 cup diced fresh carrots
  • 1/2 cup frozen peas
  • 1/4 cup chopped onion
  • 2 cups chicken broth
  • 2 (10-3/4-ounce) cans condensed cream of celery or cream of chicken soup
  • 1/3 cup white wine
  • 1/4 teaspoon thyme leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked rotisserie chicken, chunked
  • 1 sheet frozen puff pastry (from a 17-1/2-ounce package), thawed
  • 1 egg, lightly beaten
What To Do:
  1. Preheat oven to 400 degrees F.
  2. In a large skillet over medium heat, combine potatoes, carrots, peas, onions, and chicken broth. Bring to a boil, reduce heat to low, and simmer 12 to 15 minutes, or until fork-tender. Stir in remaining ingredients except puff pastry and egg, and cook just until heated through.
  3. Spoon mixture evenly into 4 ramekins or 2-cup-size ovenproof bowls. Cut puff pastry into 4 squares and place over top of each ramekin, allowing pastry to overhang the rim. Brush with egg.
  4. Bake 25 to 30 minutes, or until pastry is golden brown.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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what size pan would you use to create this in one casserole rather than separate ramekins?

While we haven't tried this recipe in one dish before, we would recommend using an 8 x 8 baking dish. Let us know how it turns out!

This recipe is wonderful. Tried it yesterday. Didn't have wine so I substituted with more broth. Turned out great. My husband loved it. Said he could eat it at least once a week. Thank you Mr Food 'cause it WAS so good!

Yes, replace the wine with chicken broth. Should be no problem. Enjoy!

Can you use more chicken broth instead of the wine?


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