Upside-Down Chicken Pot Pies

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20 min


45 min


4 Servings

Upside-Down Chicken Pot Pies

Try this simple and delicious take on the classic recipe. By using pre-made pastry, you eliminate some of the grunt work meaning a hearty meal is on your table sooner.


  • 1/2 450 g pkg frozen PC Butter Puff Pastry , thawed
  • 2 1/4 cups 2% milk
  • 2 tbsp chopped thyme
  • 1 tsp PC Dijon Prepared Mustard
  • 1 tsp salt
  • 1 cup finely diced butternut squash
  • 1 Yukon Gold potato
  • 1 tbsp canola oil
  • 1/2 onion , chopped
  • 4 PC Free From Boneless, Skinless Air-Chilled Thighs , cut into bite-sized pieces
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1/2 cup frozen PC Small Sweet Peas


  • Preheat oven to 400F. Spray a large baking sheet with oil. Unroll pastry on prepared sheet. Cut into 4 squares, then prick all over with a fork. Bake in centre of oven until pastry is golden, 12 to 15 min.
  • Heat milk with thyme, Dijon and salt in a large frying pan over medium-high. When milk starts to simmer, add squash and potato. Gently boil, stirring often, until vegetables are fork-tender, about 8 min. Transfer vegetables to a large plate using a slotted spoon. Pour liquid into a large measuring cup. Set aside.
  • Rinse pan, then return to burner. Add oil, then onion and chicken. Cook, stirring often, until almost cooked through, 5 to 7 min. Transfer to plate with vegetables.
  • Add butter to same pan. Whisk in flour and cook 1 min. Gradually add reserved liquid and whisk until sauce thickens, 2 to 3 min. Stir in peas, chicken and vegetables. Season with fresh pepper. Spoon about 1 cup chicken mixture over each baked puff pastry square.

Nutrition (per serving)

  • Calories
  • 606,
  • Protein
  • 26 g,
  • Carbohydrates
  • 47 g,
  • Fat
  • 35 g,
  • Fibre
  • 4 g,
  • Sodium
  • 974 mg.

Watch below for instructions on how to make upside-down chicken pot pies.