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mac and cheese chicken pot pies

Mac and Cheese Chicken Pot Pies

Hollie Schultz
This is an easy combination of our two favorite meals - pot pie and mac and cheese.
5 from 1 vote
Prep Time 10 mins
Total Time 25 mins
Course Dinner
Cuisine American
Servings 6 servings
Calories 890 kcal


  • 1 puff pastry sheet
  • 1 egg
  • 4 tbsp butter
  • 8 oz boneless, skinless chicken breast cooked and diced
  • 1/2 cup onion diced
  • 1 cup carrots sliced
  • 8 oz button mushrooms
  • 2 tbsp garlic minced
  • 1/2 cup celery diced
  • 4 tbsp flour
  • salt and pepper to taste
  • 3 cups milk
  • 3 cups macaroni cooked
  • 12 oz cheddar cheese shredded
  • 1/4 tsp ground mustard


  • Preheat oven to 400 degrees F. Roll out ready-made puff pasty sheet. Cut out fun shapes of the pastry and lay on baking sheet.
  • Next, brush the pastry ring with an egg wash (to make the wash, break and egg into a bowl, add a bit of water, and beat until blended).
  • Put the pastry ring on a cookie sheet, and bake for 10 to 15 minutes or until golden brown.
  • While the pastry is baking, make the pot pie filling. Heat butter in a saucepan over medium heat.
  • Add chicken, onions, carrots, mushrooms, garlic, celery, salt and pepper to taste, and cook until browned, about 5 to 6 minutes.


Calories: 890kcalCarbohydrates: 74gProtein: 39gFat: 49gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 143mgSodium: 589mgPotassium: 757mgFiber: 4gSugar: 11gVitamin A: 4653IUVitamin C: 5mgCalcium: 590mgIron: 3mg
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