Chicken Pot Pie With Ready Puff Pastry - by Fiona Lau

This classic recipe that is baked in the oven to give that dough on top the perfect doneness and golden brown colour. Usually pie crust is used, but I using ready puff pastry, is giving you even more crunchy and delicious. Satisfy with cravings with this comfort food!.. really yummy ..

Recipe source FoodForLife

1 cup Potatoes , peeled, diced and boiled
1 cup Frozen Mixed Vegetables , thawed ( I use 300gm)
2 tablespoons Butter , softened
1 Onion , preferably Yellow Onion, sliced
1-2 cup All Purpose Flour , for dusting ( I use 3tbsp )
1 teaspoon Salt ( I use Maggie chicken stock 1 tbsp)
1 tbsp Oyster sauce
1 teaspoon Dried Thyme
Chinese parsley
Ground Black Pepper , to taste
1 cup Chicken Broth
2 tbsp Chinese cooking wine
1 cup Milk , room temperature ( i omit this)
2 cups Chicken , cooked and cubed
1 packet Frozen Puff Pastry , thawed

  1. Preheat oven to 220 degrees celsius.
  2. In a large skillet, heat butter over medium-high heat.
  3. Add onion; cook and stir until tender. Stir in flour and seasonings until blended.
  4. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
  5. Stir in mixed vegetables and potato mixture; remove from heat.
  6. Ladle chicken mixture into individual ramekins. Top with puff pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  7. Bake 20 minutes or until crust is lightly browned. Let stand 10 minutes before serving.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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