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Chicken Pot Pies in Puff Pastry Shells

Looking for the ultimate comfort food for your next dinner party? Try this recipe for Chicken Pot Pies in Puff Pastry Shells. Make the filling ahead of time and then bake the puff pastry shells right before your guest arrive!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12
Calories 69kcal
Author Katie


  • 1 tablespoon chicken fat or oil
  • 3 carrots peeled and sliced
  • 2 celery stalks diced
  • 1 onion diced
  • ½ cup frozen peas
  • ¼ cup chicken broth
  • 1 teaspoon poultry seasoning
  • 2 cups shredded rotisserie chicken
  • 1 tablespoon cornstarch
  • 1-½ cups whole milk
  • 1 tablespoon fresh parsley + more for garnish


  • Heat a large pot to medium heat then add chicken fat (or oil), carrots, celery, and onion. Cook for 5 minutes with lid on. Then add frozen peas, chicken brother and poultry seasoning. Mix well, and cook for an additional 5 minutes with lid on.
  • Once the veggies are soft sprinkle in 1 tablespoon of cornstarch over veggies, mix well then pour 1-½ cups of whole milk into the pot. Milk well and cook for 5 minutes on medium heat. Stir in cooked shredded rotisserie chicken. Cook for 5 minutes until heated through. Sprinkle 1 tablespoon fresh parsley over the chicken pot pie mixture, stir and turn off heat.
  • *While pot pie mixture cooks preheat oven and cook puff pastry shells to package instructions.
  • Once the puff pastry shells are cooked, cut out the middles, stuff each shell with chicken pot pie filling and then top with puff pastry lid. Serve and enjoy.


Calories: 69kcal | Carbohydrates: 4g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2651IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg