I am going to make it tomorrow for my friends!

I AM GOING TO TRY MAKING THIS IN THE VERY NEAR FEATURE. LOVE THE COOKING VIDEO'S.

is it possible that you use canned chicken broth?

You can use both in this recipe. To make it even quicker feel free to buy broth and chicken for that matter. Making it a quick and easy recipe.

I've made chicken pot pie before but not with the wonderful pastry topping. Can't wait to try it. Watching the videos is such help.

I made this last night. I bought the rotisserie chicken and the puff pastry (frozen section) to make it quickly. Also used canned broth. It was so yummy! Everyone loved them.

Made this last night and it was great. I had one major problem though and that's that there wasn't enough for thirds for my husband lol.

I have made this as the chicken pot pie & it was delicious. I decided to do the same recipe excluding the chicken & served it as a side veggie dish with grilled salmon. It went beautiful together. I will certainly try both ways again. Company loved it! Katherine

ps. I added some par boiled broccoli, carrots & cauliflower, sauted the mushrooms, celery, leek & some chopped cabbage. I combined all the veggies with the sauce. I made the sauce from boxed chicken broth & added a bit a cream. Yum!

Great ideas. Nice to see creative energy going into recipes. Once you learn the fundamentals, this is when cooking becomes really fun.

Thanks for sharing.

Where is the recipe for the puff pastry?

Hi Francesca,

We haven't included a puff pastry recipe here yet. Puff pastry takes a bit of time to make properly, which most people don't have time for. You can usually buy good puff pastry at quality bakeries and grocery stores. It comes frozen, so you'll just have to thaw it in the refrigerator until you're ready to use it.

In the upcoming Rouxbe Cooking School, we'll be teaching people how to make their own puff pastry, so stay tuned.

very good recipe, but i refear oil voil than batter!

I think i will use 1/2 the amount of Fennel and Cummin next time. The Fen Cum seemed to overwhelm the dish... Tasty thiugh...

This is a great comment. For a more neutral chicken pot pie, I would do the exact same thing. Although I loved this combination in Tony's Pot Pie recipe, it certainly comes down to personal taste so you might want to play around with the seasonings a bit.

Thanks for sharing your feedback Peter.

My husband said make sure to give this pot pie a great review- every bite is full of flavour. I have made broth forever but never properly - with cold water, skimming and no boiling. ( Never too late or too old to learn:) Unfortunately I do not have individual dishes the right size for one serving so used a 6 inch wide round dish with 4 inch straight sides and it worked perfectly. It looked beautiful but it was messy to break the puff pastry away from the sides. That was OK for the 2 of us but if you made it for company, I think it would be a real plus to have the individual dishes. I made it the day before and it took over an hour to heat through with the larger size. Another plus of this dish is that there is leftover chicken and lots of broth as well. The fennel and cumin were just right for our tastes - we love those spices so we didn't find it overwhelming but you can definitely taste them.
PS - I agree that every bite is full of flavour.

Easy to follow instructions, precise and the whole family agrees that it was a success. Definitely would make it again and again......pretty impressive when it was served up.

Can you make this as one large pie? Or does the smaller ramikin size work better with the puff pastry?

You can make this larger for sure. The small ones are just a bit easier for some people to work with. Also they make for nice individual servings. The larger one won't serve quite the same, but it will still be great (just a bit more rustic). Hope this helps!

Very nice for a special yet informal occasion, will bookmark it.

This was soooo good! Will go in my top 10 repeatable recipes.
pic:: http://twitpic.com/ny1cx

I've made this recipe a few times now and it always turns out tasting great. The ramekins I have though are a bit too small so I end up using an 8 inch Corningware pot instead.

The issue I have is that the puff pastry sags in the middle and ends up cooking in contact with the filling. Is there anyway to avoid this or is the pot simply too big to work?

Just make sure the dough is cold and that it fits tightly over the top. Also make sure to seal it to the sides well. With larger ones sagging can sometimes happen.

I made this for my family and it was a hit. I used a rotisserie chicken and store bought chicken stock to save a little time and it was still great. I also threw in a few diced potatoes. Thanks for another GREAT recipe.

This is a good recipe.

Can I request for a recipe in making puff pastry from scratch?

Glad you liked the recipe. As for a puff pastry recipe, there is quite a bit of technique involved. This is something that we will likely cover in an advanced course in the cooking school. Cheers!