Roasted Chicken Pot Pie

October 24, 2017

Here is another fun Halloween recipe, adapted from an article in Good Housekeeping magazine, the October 2017 edition.  I made a slight change to the original recipe by adding fresh thyme, to enhance the pie's savory taste.  These roasted chicken pot pies are very tasty and easy to prepare too!  I think that the frozen puff pastry makes it especially simple.  The pumpkin and triangle cookie cutters also add an easy way to decorate for a fun Halloween meal.  Of course, you can skip the cookie cutters if you want to do this recipe on a regular day.  You just need to used a 3 1/2 inch biscuit cutter instead.  Either way, these pot pies are delicious!

Bon Appetit!


Preparation time is 30 minutes.  Total time is 1 hour.


Click here for a printable version of this recipe.



  • 2 tablespoons olive oil

  • 1 pound sweet potatoes (about 2), peeled and cut into 1/2-inch pieces

  • 1 large onion, chopped

  • Kosher salt and pepper

  • 1/4 cup all-purpose flour

  • 1/2 cup dry white wine

  • 2 cups lower-sodium chicken broth

  • 1 small rotisserie chicken, meat shredded

  • 1/4 cup chopped fresh parsley

  • 2 teaspoons fresh thyme leaves

  • 1/8 teaspoon freshly grated or ground nutmeg

  • 2 sheets frozen puff pastry, thawed

  • 1 large egg, beaten



Heat oven to 375 degrees F.  Grease eight 6-ounce ramekins (3 1/2-inch round).  In a large skillet, heat the oil on medium.  Add the sweet potatoes, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until tender - 10 to 12 minutes.


Stir in the flour; cook 1 minute.  Gradually stir in the wine and then broth; heat to boiling.  Stir in the chicken, parsley, thyme, and nutmeg; remove from heat.  Divide mixture among prepared ramekins (about 3/4 cup each); place on rimmed baking sheet.  Using 3 3/4-inch triangle cookie cutter, cut out pumpkins and their faces from puff pastry.  Place 1 jack-o'-lantern on each ramekin, brush with egg and bake until puffed and golden brown, 20 to 25 minute.  Serves 8.



(edited by Anna Weicht)

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