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+ servings

Chicken Pot Pie Bowls with Puff Pastry Topper

A fun and easy way to serve a chicken pot pie, with an extra special topper.

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9 people


  • 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}


Puff Pastry Topper

  1. 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

  1. 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.

Recipe 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}.