Oscar-Worthy Chicken Pot Pie
Make family-friendly individual chicken pot pies with puff pastry so that everyone's happy and satisfied!
Oscar-Worthy Chicken Pot Pie
- SERVES
- 4
- COOK TIME
- 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 chicken pot pies are to die for and perfect for any occasion!
With individual chicken pot pie with puff pastry, there's no need to share the goodness. But because our chicken pot pie uses puff pastry and cream of chicken soup, it's also not difficult to make as many as you want!
Whether you're wanting an elegant but comforting meal for your own Oscar party or simply need a family-friendly dinner that everyone will love, this chicken pot pie recipe will satisfy!
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 cup 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 cup cooked rotisserie chicken, chunked
- 1 sheet frozen puff pastry (from a 17-1/2-ounce package), thawed
- 1 egg, lightly beaten
Oscar-Worthy Chicken Pot Pie
- Preheat oven to 400 degrees F.
- 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.
- 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.
- Bake 25 to 30 minutes, or until pastry is golden brown.
Notes
- We recommend placing ramekins or bowls on a baking sheet just in case the sauce bubbles over.
What's your favorite type of pot pie?
Let us know in the comment section!