Just follow my tips and you can make this easy chicken pot pie tonight. Season the beef as desired. Bake in an oven heated up to Gas Mark 6 / 200°C / 400°F until the pastry is golden (around 15 minutes). Cut off any excess and brush with beaten egg. A fragrant and savory chicken pot pie with puff pastry crust, that is healthy to eat and delicious too.The puff pastry top crust is crunchy, buttery and far fewer calories than a traditional pie crust. Directions. Place a second square of puff pastry diagonal to the bottom piece of pastry …

Once the meat mixture has cooled sufficiently place a square of thawed puff pastry in each greased pie pan.

Season the beef as desired. Repeat until all of the mixture is used. Make a small hole in the middle of each pastry lid and brush all over with milk. Set the pastry out to thaw. On that note, there are two options when it comes to how much pastry you need for your pie. A Google search led to Pepperidge Farm's recipe for Chicken Pot Pie.Since they are the big name in the US for puff pastry, I tend to trust them. Place ¼ to ½ cup of mixture into each pan filling to the top. They recommend lining the pan with a defrosted, lightly rolled sheet of puff pastry and pricking it with a fork before blind baking covered with aluminum foil for 25 minutes at 400F (~200C). Heat a 12-inch skillet over medium-high heat. Set the pastry out to thaw. Heat a 12-inch skillet over medium-high heat. Easy Chicken Pot Pie. Pour the pie mixture into a pie or baking dish and allow to cool for around 10 minutes. Place the sheet of puff pastry over the top and press firmly down around the edges. Add the beef, onion and garlic powder and cook until the beef is well browned, stirring often to separate meat. Directions. Heat the oven to 400°F. Add the beef, onion and garlic powder and cook until the beef is well browned, stirring often to separate meat. I’m a pastry lover but I hate cutting into a pie only to find it contains barely any meat.

Heat the oven to 400°F. When the pie mixture has cooled down, ladle it into ramekins, cover with pastry lids and seal. Bake for 20-25 minutes until the pastry has risen and is dark golden.

If you want a ‘pot-pie’ style pie, you only need a ‘lid’ of sorts to cover the filling.