Everyone at the dinner table will be requesting seconds thanks to this straightforward dish! It’s a great way to feed a crowd because you can easily duplicate it.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- ½ cup unsalted butter
- 4 cups chicken broth, divided
- ½ cup all-purpose flour
- ¼ cup dried onion flakes
- 1 dash hot pepper sauce
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 (8 ounce) can carrots, drained
- 1 (8 ounce) can white potatoes
- 2 cups diced cooked chicken
- 4 slices Swiss cheese
- 1 sheet frozen puff pastry, cut into four squares
- 1 egg, beaten
- 1 tablespoon water
Instructions
- Preheat the oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.
- In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth and whisk in all flour, gradually adding remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
- In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide chicken mixture equally into the four bowls, over cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush pastry with egg and water mixture. Place the four bowls on a baking sheet.
- Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.
Nutrition Facts
| Calories | 948 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 193 mg |
| Dietary Fiber | 4 g |
| Protein | 35 g |
| Saturated Fat | 28 g |
| Sodium | 1501 mg |
| Sugars | 5 g |
| Fat | 65 g |
| Unsaturated Fat | 0 g |
Reviews
This was exactly the kind of comfort food I was craving. I had to make a few changes due to what I had on hand. I subbed milk for about half the chicken broth which made it nice and creamy. I also sauteed fresh onion and shallot in the butter before making the sauce. Lastly I used mixed veg and omitted the potatoes. I will definaty be making this again soon. Thanks so much for this great recipe!
To begin making the sauce, melt the butter and then add the flour. Then gradually add the liquid. We used 1 can cream of mushroom soup and 3 cups broth . We added lots of sliced mushrooms to our other vegetables and it was delicious. If you buy an already roasted chicken it makes this meal very easy. .
The taste was super yummy and it was easy to make. My puff pastry was doughy though and i wonder if it was because the wer ingredients were hot when i laid the pastry on top. I will try cooling it down first next time.
This recipe is one of my family favorite.I don’t have members of my family, who like vegetables. I am creative to get my vegetables intake daily. This recipe allow me to add many different types of great ingredients. Today I used fresh potatoes, which I boiled for 10 minutes, then I used 1 cup of heavy whipping cream, I used all 4 cups of broth; the cream thicken the sauce. I added peas and corn, no carrots. I used cooking spray at the bottom of baking dish; so the cheese doesn’t burn on the bottom. layered slice swiss cheese, chicken mixture, and layer pastry puff, egg wash, and bake.
Delicious!!! The gravy was the secret!!! I made a gravy with my clarified turkey broth, my unused turkey basting liquid (white wine & butter), and a roux. I also roasted the potatoes, carrots and celery prior to mixing them into the turkey/gravy mixture. I used leftover puff pastry pieces I’d saved and rolled out and re-frozen. This. Is. A. Winner!!
Perfect recipe to use up some extra left over roast chicken.
Only changes was using fresh vegies instead of can and adding frozen peas. Did not have swiss so I have subbed italian cheese blend shredded on bottom of dishes. This is the second time I have made this this spring and my hubby really likes it!!!
My husband and I are not fond of a lot of pepper, so I decreased the amount of black pepper and left out the pepper sauce entirely. We’re also not big onion fans, so I left out the onion flakes and added a little minced garlic instead. I used fresh carrots and potatoes and also added some rosemary. We both loved it; I will definitely make this again. Also loved how quick and easy it was. [Edit, March 2017] I found a way to make this EVEN EASIER by cooking the stew part in my Instant Pot. I basically put the puff pastry in the oven to bake, then while it was baking, I sauteed melted butter and some garlic in the IP, then added the broth, veggies, and (pre-cooked) chicken and set to high pressure for 7 minutes (though next time I’ll try 4 or 5, since the potatoes and carrots came out a bit soft for my taste). Did a quick-release, added flour and herbs, set to Saute, and stirred until it thickened. Ladled into bowls and topped with puff pastry, and it was ready to eat. Took 20 minutes with only a little work on my part.
Solid “base recipe”. I ended up making 3 full size pies (doubled the filling with extra veggies and a can of cream of chicken soup). One pie I did just like above, but with Cheddar cheese on the bottom. Believe it or not – it was not our fave! The other 2 I made with store-bought, single pie crusts. One with the puff pastry on top, and it was great… but this was the kicker: the other with Crescent roll dough for the top crust, and it was hands-down our favorite! In either case, I will definitely be using this recipe again; it is a winner!
Entire family raved. Slight changes I made was to use only 3c broth instead of 4c due to reviews of it being runny and use celery and mixed veggies, omitting potatoes. I also skipped the egg wash and it turned out great! Oh yeah, keeping it simple as possible, I used 12.5 oz chicken chunks in can.
I decided to try this recipe because i had a sheet of puff pastry that needed to be used up. I chose to do one big pie instead of individual as well.After reading the recipe and the reviews i used this recipe as a great starter and tweaked it to my families tastes and with what i had on hand.Instead of cheese i sauteed mushrooms with thyme and garlic and added them on the bottom of the dish.I omitted the potato, and used fresh carrots which i sauteed with onions. To that same pan i added the butter and flour, and whisked in 3.5 cups of chicken broth.Once thickened i added in the chicken, fresh thyme, and salt and pepper to taste. A lot of people stated that the 4 cups of broth made it too “soupy”…if you are making this dish to eat a bit later (reheated)..then definitely go for the full amount of broth..Also the longer you cook it out on the stove, the thicker it will become. Enjoyed the idea of this dish using puff pastry.
Great results, used fresh potatoes and carrots.
My family loved it, I made it in a casserole dish like a lot of others, I used cheddar cheese instead of swiss cheese and a can of sweet peas, then followed the recipe.
I followed the general flow of this recipe, but changed some ingredients to what I had on hand. Microwaved 3/4 lbs of mixed vegetables, less 1 minute from doneness. Chopped and diced 7 small red potatoes, boiled until done. Chopped chicken and boiled in 2 cups of chicken broth, then scooped it out, and added a can of cream of mushroom, 2 Tbsp minced onion, and the spices to the leftover broth. Add more broth if the mixture looks too dry. Sprinkled grated swiss cheese on the bottom of each individual container, scooped the vegetable-chicken mixture into the containers, and topped with more cheese. Used 3 sheets thawed phyllo dough, layered with olive oil between sheets. Cut the layered dough into thirds, fold over (for a total of 6 sheets per pie), place on top of each pie mixture and tuck in around the sides. Paint with another layer of olive oil and sprinkle a little more swiss on top. Bake 30 to 40 minutes in 350 degree oven. Husband loved it. Will make it again, and will try puff pastry next time.
I added some celery, garlic and salt. I made mine in a casserole dish cause I didn’t have individual ones to make it in. Turned out good. Will make again.
This is my go-to recipe when I have left over rotisserie chicken from the market. I did take a tip from another reviewer and cut back on the chicken broth and added a can of cream of chicken soup with herbs. I also prefer fresh veggies, so I dice Yukon gold potatoes and carrots, boil them in water for about 15 minutes, then add them to the sauce (after draining of course). I didn’t have cheese the last time, but it turned out really good anyway. Thanks for the recipe!
So easy, and one of my husband’s favourites. I omit the potatoes and instead add celery and peas. I also cut down on the broth so it’s not as soupy – sometimes by as much as a cup. Delicious!
Loved this! I used fresh peas and carrots, which came out al dente, just the way we like them!
This is a great recipe! You can use any variation of veggies in it. I would recommend using only about two and a half cups of broth and half of the butter. I added a little chicken bullion to it as well. ENJOY!
Like many others I used this as a general idea and made changes to make it better for me. Turned out great. Here is what I did reduced it to 2 cups chicken broth and added one can of cream of chicken soup substituted onion flakes with minced onions. about a tablespoon substituted pepper sauce with cayenne pepper. about half a teaspoon substituted the carrots and potatoes with one 15 oz can of mixed vegetables. substituted puff pastry with a pie crust Other than these changes I followed the recipe. Cant wait to make it again.
Great!!!! My family loved them and it was perfect for my weekly meal plan. I made them on Sunday and served them on Wed. Perfect!