Dreamy Chicken Pot Pie

Makes 6 servings


  • 1 (17.3-ounce) package frozen puff pastry sheets, thawed (2 sheets)
  • 1 ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 4 tbsp unsalted butter, divided
  • 1 small onion, chopped
  • 4 cups sliced carrots and/or bite-size broccoli or cauliflower florets
  • 2 cloves garlic, minced
  • 1 recipe warm Classic Bechamel
  • 2 cups shredded white Cheddar cheese


1. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

2. On a lightly floured surface unfold puff pastry sheets. Using a 4-inch round biscuit or cookie cutter, cut pastry into 6 rounds. Place pastry circles on prepared baking sheet; bake for 12 to 15 minutes or until golden brown. Transfer baked rounds to a wire rack.

3. Pat chicken dry with paper towels. Sprinkle chicken with salt and pepper; set aside. In a large skillet heat 1 tablespoon butter over medium-high heat. Add onion; cook and stir for 2 to 3 minutes or until softened. Add chicken; cook for 5 to 7 minutes or until cooked through, stirring occasionally. Transfer chicken mixture to a bowl; cover to keep warm.

4. In the same skillet melt remaining 3 tablespoons butter over medium-high heat. Add carrots, broccoli and/or cauliflower. Cook for 7 to 10 minutes or until tender. Stir in garlic; cook for 1 minute more. Stir in warm Classic Béchamel and chicken mixture. If necessary, heat mixture until hot.

5. To serve, spoon chicken-vegetable mixture into six 2-cup serving dishes. Sprinkle with white Cheddar cheese; top with baked pastry rounds.

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