Inside Out Chicken Pot Pie- a crispy, buttery puff pastry bowl is filled with chicken pot pie filling for a delicious family meal. The filling is thick and creamy and full of diced chicken and veggies.
Chicken Pot Pie is one of my favorite southern comfort foods and I especially love this version which uses puff pastry dough to make a bowl instead of a crust.
The from scratch filling is equally delicious. It’s full of chunks of white chicken meat, diced potatoes, peas, carrots, and corn.
Heavy cream is added to a roux to produce a super creamy filling. For a little extra flavor, some freshly grated Parmesan cheese is added. I don’t usually put Parmesan cheese in my chicken pot pie, but it really works.
The two components of this recipe, the puff pastry bowls and the chicken pot pie filling can be made ahead of time and combined just before serving.
More Chicken Pot Pie Recipes
- Easy Chicken Pot Pie
- Chicken Pot Pie Soup
- Chicken Pot Pie Turnovers
- Chicken Pot Pie with Biscuit Topping
- 2 large boneless, skinless chicken breasts you want about 1.25 pounds. Use 3 pieces if they are smaller
- 1 teaspoon lemon pepper seasoning
- 3 medium red potatoes, diced
- 1 1/2 cups frozen peas and carrots defrosted
- 1 cup fresh corn kernels (1 ear)
- 4 tablespoons butter
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teapsoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2/3 cup freshly grated Parmesan cheese
- 1 package frozen puff pastry, thawed
- Preheat oven to 350 degrees. Sprinkle lemon pepper seasoning on chicken. Place chicken in a small baking dish. Add 2 tablespoons of water. Cover with aluminum foil and bake for 45 minutes. Let cool and shred the chicken. Save any accumulated juices. You can use them to thin the sauce if needed.
- Place potatoes in a medium saucepan and cover with water. Bring water to a boil and simmer for 12 to 15 minutes, adding the peas, carrots and corn the last 2 minutes of cooking. Drain and set aside.
- Melt butter over medium heat in a large skillet. Add onion and celery and cook 5 minutes.
- Sprinkle the flour into pan. Cook and stir for 1 minute.
- Gradually whisk in broth and then cream. Bring to a simmer.
- Add chicken, potato mixture, salt, garlic powder, pepper, and thyme. Simmer until thickened. Stir in Parmesan and remove from heat. If it gets too thick, stir in some of the reserved juices from cooking the chicken. Keep Warm.
- Preheat oven to 400 degrees.
- Roll each piece of puff pastry out until about 1-inch longer on each side. Cut each into 4 pieces.
- Turn a muffin tin upside down and spray with cooking spray. Drape each piece of puff pastry over a muffin cup. Pierce each piece a few times with a fork. Bake 13 to 14 minutes or until golden. Remove the pieces of puff pastry and turn over so that they are shaped like bowls.
- Spoon the chicken pot pie mixture into the puff pastry bowls to serve.
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Recipe adapted from Modern Hospitality
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