Easy Chicken Pot Pie with Puff Pastry


These turned out as delicious as they look.


  • olive oil
  • 3 boneless, skinless chicken breasts
  • 1 large yellow onion, chopped
  • 1 package diced frozen peas and carrots
  • 2 medium celery stalks, diced
  • 1 cup green beans
  • 1 potato, diced
  • 1 can Campbell’s Cream of Chicken soup
  • 2 tbsp freshly chopped tarragon
  • 1 tsp cinnamon
  • 1 tsp five spice
  • 1 dash cayenne pepper
  • salt and pepper to taste
  • 1 frozen puff pastry crust
  • 1 egg


Preheat oven to 400F
Remove pastry crust from refrigerator
Use a ramekin to cut circles from pastry crust
Cut up chicken
Sauté onions in olive oil
Add chicken and sauté until brown
Add veggies and soup (do not dilute with water)
When warm, add herbs and seasoning
Divide into ramekins
Brush pastry circles with egg wash
Top ramekins with pastry circles, brushed side down
Brush tops of pastry
Bake for 30 minutes or until crust is brown