No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Easy Chicken Pot Pies

  • Yield: 8


  • 1 (17.3-ounce) box frozen puff pastry sheets
  • 1 (48-ounce) can chicken broth
  • One and one-half pounds potatoes, peeled and cut into three-fourths-inch cubes
  • 4 carrots, cut crosswise into one-half-inch thick slices
  • 2 ribs celery, cut crosswise into one-half-inch thick slices
  • 2 pounds boneless, skinless chicken breasts, cut into one-inch cubes
  • 1 (10-ounce) box frozen pearl onions, thawed
  • 1 (10-ounce) box frozen peas, thawed
  • 2 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • Salt and freshly ground black pepper to taste


  • Preheat the oven to 400 degrees. Thaw the puff pastry according to package directions. Combine the broth, potatoes, carrots and celery into a Dutch oven or large, heavy pot, and bring to boil. Reduce the heat and simmer 25 to 30 minutes or until the vegetables are tender. Meanwhile, cut the pastry into 8 squares and bake on baking sheet until golden brown, 10 to 13 minutes. Add the chicken to the vegetable-broth mixture and simmer 10 to 15 minutes. Stir in the onion and peas and simmer until heated through.
  • In a separate saucepan, melt the butter and stir in the flour. Cook, stirring constantly until almost golden. Add the cream and bring almost to the boil. Reduce the heat and simmer 2 minutes. Add the lemon juice and Worcestershire, and season with salt and pepper. Add this mixture to the chicken mixture. To serve, ladle into bowls and top with a puff pastry square.