Preheat oven to 450f. Have ready 4 individual casseroles with 1 1/2 to 2 cup capacity.

Cut circle from the puff pastry to fit the tops of the casseroles. Make two 1-inch slashes in the center of each casserole.

Melt fat or butter in a medium pan and stir in flour. Cook 1 minute. Add broth, whisking initial smooth. Heat to a boil and cook 1 to 2 minutes until thickened. Season with salt and pepper. Add Chicken, peas, and carrot. Divide mixture among the casseroles. Top with a pastry round, tucking the edges in.

Bake 22 to 27 minutes until puffy and golden.

Serve hot.

Download this recipe ChickenPuffPastryPie.pdf


1 sheet frozen puff pastry dough, thawed

3 tablespoons chicken fat or butter

1/4 cup all-purpose flour

2 cups chicken broth

salt and pepper to taste

12 ounces cooked chicken beast meat, cut into strips

1/4 cup tiny frozen peas, thawed

1/4 cup diced cooked carrot