Chicken Pot Pie Bowls with Puff Pastry Topper
Updated Oct 16, 2025, Published Jan 14, 2018
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If you follow my blog than you have most likely been waiting for this…a recipe…that isn’t a COOKIE!! Now don’t get me wrong, cookies are what makes the world go round but dinner is what we are making every night. Dinner is where I need the most help and I will assume that you are always looking for new ideas too. A traditional Chicken Pot Pie is two pie crusts, filled with a delicious chicken filling that is thickened with a roux {a flour based sauce}. There are plenty of times when going through all of those steps is perfectly acceptable but not on a busy weeknight.
The filling for this pot pie is made on the stove top and we are using cream of chicken soup as the thickener. To make the topper I took a sheet of thawed puff pastry dough and cut it into 9 pieces. I baked them until they were golden brown and perfectly flaky {if you prefer Sky High Biscuits on top they would be wonderful too}. Serving is so simple. A couple spoonfuls of the hearty filling…topped with a puff pastry square and…you’ve got dinner!
Chicken Pot Pie Bowls with Puff Pastry Topper
Ingredients
- 1 tbsp olive oil
- 1/2 onion {chopped}
- 2 cloves garlic {minced}
- 2 1/2 cups cooked chicken {chopped or shredded}
- 2 cans cream of chicken soup
- 2 cups frozen peas and carrots
- 1 1/2 cups chicken broth
- 1/3 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1 sheet puff pastry dough {thawed}
Instructions
Puff Pastry Topper
- Preheat oven to 425 degrees. Unfold sheet of puff pastry dough and cut into 9 equal squares {I used a pizza cutter}. Place onto a cookie sheet covered with parchment paper or sprayed with cooking spray. Bake for 15-17 minutes. Remove from oven and serve over Chicken Pot Pie filling.
Chicken Pot Pie Filling
- In a large skillet over medium heat add oil. Once oil is heated, add the chopped onion and saute until translucent. Add minced garlic and cook for an additional minute or until fragrant. To the onion and garlic, add the chicken, cream of chicken soup, frozen peas and carrots and chicken broth. Mix until well combined and cook for 4-5 minutes or until chicken is heated and the veggies are no longer frozen. Add milk to thin sauce. Add salt, pepper and thyme. Stir and serve in bowl, topped with puff pastry square.
Notes
- Leftovers should be stored separately. The Chicken Pot Filling in the fridge and the Puff Pastry Toppers at room temperature.
- To get an extra golden color on the top of puff pastry you can brush the unbaked squares with an egg wash {I have an egg allergy, so I didn't add that}.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
