Inside-Out Chicken Pot Pies

By Tuesday, March 8, 2011

Before putting the sauce/chicken on top

This recipe was brought to my attention by my beautiful cousin Kelly. I jumped on it immediately because My Other Half loves these sort of things, and it looked incredibly straightforward and simple to make. And it was!

Ready to serve!

This is a classic “after work” meal, with a bit of jazz. The presentation is really nice and the colour composition is definitely appealing. Originally they’re called “upside-down chicken pot pies” but I thought they were more like “inside-out.” Artistic license.

Inside-Out Chicken Pot Pies


  • 1/2 450 g frozen pre-rolled puff pastry, thawed in fridge
  • 1 very small red onion, cut into thin rings
  • 1 red pepper, cut into thin rounds
  • 1 tsp vegetable oil
  • 2 skinless, boneless chicken breasts, cut into bite-sized pieces
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 1 cup frozen peas
  • 1 cup broccoli florets
  • 1/2 tsp salt
  • 1 tsp lemon juice


  1. Preheat oven to 400 degrees. Unroll pastry (it will measure 10 x 10 inches square). Cut into 4 squares. Set on a lightly greased baking sheet. Top each square with onion and pepper. Bake in centre of oven until pastry is lightly golden, 18 to 20 min. Heat a large pan and add oil, then chicken. Cook, stirring often, until no pink remains, about 3 min. Remove to a bowl. Reduce heat to medium. Add butter. When melted, whisk in flour. Cook, whisking constantly for 1 min. Slowly whisk in milk until evenly mixed. Bring to a gentle boil, then stir in chicken, corn, broccoli and salt. Season with pepper. Cook until broccoli is tender-crisp, 3 to 5 more min. Remove from heat and stir in lemon juice. Spoon about 1 cup chicken mixture over each baked puff-pastry square.
  2. Adapted from Chatelaine

They could not be easier, really. Frozen pastry with onions and red pepper, baked. Sauce with broccoli, corn and chicken. Serve! Too easy.

My Other Half and I had this two nights in a row because it makes excellent leftovers. And believe it or not, this recipe is from Chatelaine magazine! Mine didn’t look quite as good as the picture, but it was pretty close!

I will definitely make this again. Big thanks to Kelly for passing the recipe along!!!

1 Comment
  • kelly
    March 8, 2011

    your welcome! it’ll be in the fam forever now! 🙂

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