Inside-Out Chicken Pot Pie Recipe

If you're craving a hearty chicken pot pie but don't have the wherewithal to...well, make a pie, try this easy dinner on for size. Cutting a few corners and scrapping the whole composed savory pastry idea will get a pot pie on the table faster than you'd think.

Shred your rotisserie chicken ahead of time and save the extras for another dinner. Try adding 1/4 teaspoon Cajun seasoning to the soup mixture for another level of great flavor.

Inside-Out Chicken Pot Pie Recipe
No Ratings
Prep Time
Cook Time
  • 1 sheet frozen puff pastry
  • 1 10.75-ounce can cream of chicken soup
  • 1 cup milk
  • 2 cups rotisserie chicken
  • 1 1/2 cups frozen mixed vegetables
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic salt
  • 4 sprigs fresh rosemary
  1. Preheat the oven to 400°F.
  2. Carefully unfold the puff pastry onto a clean, lightly floured work surface. Cut the puff pastry into 4 squares and place the squares on an ungreased baking sheet.
  3. Pierce the center of each square several times with a fork. Bake until golden-brown, about 15 minutes. Remove from the oven and set aside.
  4. While the puff pastry bakes, place the soup and milk in a large bowl and stir to combine.
  5. Transfer the soup mixture to a large skillet over medium heat. Add the chicken, vegetables, salt, pepper, and garlic salt and cook, stirring to break up the chicken pieces, until hot, about 5 minutes.
  6. To serve, place the baked puff pastry squares on plates and top with the hot chicken mixture.
  7. Garnish each with a rosemary sprig, if desired.
Rate this recipe