Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie

Total Time

30 minutes

Serving Size



  • 1 (6 ct, 10 oz) package frozen puff pastry shells
  • 3 oz shallots
  • 6 cloves garlic
  • 8 fresh asparagus spears
  • 1 tablespoon olive oil
  • 1 ¼ cups frozen peas and carrots (or mixed vegetables)
  • 1 (10.5 oz) can condensed cream of chicken soup with herbs
  • ½ cup whole milk
  • 2 cups shredded, cooked chicken


  1. Bake puff pastry cups following package instructions. Dice shallots and garlic; chop asparagus (1 ½ cups).
  2. Preheat large sauté pan on medium-high 2–3 minutes. Pour oil in pan, then stir in shallots and garlic; cook and stir 1 minute. Stir in asparagus and frozen vegetables; cook and stir 2–3 minutes until softened.
  3. Whisk in soup and milk, then stir in chicken and cover. Reduce heat to medium-low; simmer 5–7 minutes, stirring occasionally, until hot.
  4. Remove “top” of shells of soft pastry; fill with chicken mixture. Serve.

Nutritional information

Amount per ⅙ recipe serving: Calories 400, Total Fat 2427.00g, Sat Fat 10.00g, Trans Fat 0.00g, Chol 45mg, Sodium 710mg, Total Carb 33g, Fiber 4.00g, Sugars 5g, Protein 16g, Calc 4%, Vit A 90%, Vit C 15%, Iron 10%