Chicken Pot Pie Fingers



1 package of frozen puff pastry, thawed and soft to the touch
2 tbsp butter
1 small onion, finely minced
¼ cup white wine (optional)
2 tbsp flour
3-4 carrots, peeled and chopped
1 cup of frozen peas
½ cup chicken stock
1 jar alfredo sauce
2 ½ – 3 ½ cups shredded chicken (great use for leftover roast chickens, but you can also use a store-bought rotisserie)
1 tsp dried tarragon
1 egg, lightly beaten, with drip of water, for wash


Preheat oven to 375 degrees.

  1. Melt the butter in a large warm skillet.
  2. Once the pan has heated, add the diced onion and sauté until transclucent, about 5 minutes.
  3. If using the wine, add wine after 5 minutes to deglaze the pan.
  4. Then add flour, and stirring constantly, cook another 1-2 minutes.
  5. Add chicken stock and jar of alfredo sauce.  Whisk together, and turn off light.
  6. Meanwhile, bring pan to of water to boil and cook vegetables until just barely al dente (they will cook longer in the oven).  I also find that this recipe is a great way of utilizing additional leftover vegetables – broccoli, green beans and asparagus have all found their way into this from time to time.
  7. When vegetables are cooked, drain and set aside.
  8. Add the shredded chicken, dried tarragon and cooked vegetables to the sauce mixture.
  9. Grease an 8 x 8 casserole dish, and pour ingredients in.  Chicken/vegetable mixture will need to bake for 15-20 minutes, or until lightly bubbling. Put in to oven.
  10. Roll the puff pastry dough (only one sheet is needed if using the inside-out pot pie version) out to a large rectangle, then lightly brush with egg mixture.  Using a pizza wheel, cut pastry into stripes, and then into fingers.
  11. Place on an ungreased cookie sheet.  Bake the fingers along with the chicken mixture for the last 10 minutes of its baking.
  12. Serve in bowls, with puff pastry fingers on side for dipping.

Naptime Notes

Naptime Recipe Serving ideas

Note: If you are making the regular pot pie, complete instructions 1-9. Then, roll the dough out to fit your pan.  Drape dough over your pan, and gently seal the dough around the edges.  Brush entire top and sides with egg glaze.  Bake for 35-40 minutes.

Note: If you are making individual pans, and wish to freeze some, make the mixture, add to your ramekin, and allow to cool.  When fully cooled, cover with saran wrap first, then tin foil (will help prevent erosion of tin foil and will better protect your food – just don’t forget to remove saran wrap before baking!)

Naptime Stopwatch

20 minutes prep time.

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If the kids like it, it’s a hit!

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