BEST CHICKEN POT PIE RECIPE PUFF PASTRY RECIPES

CHICKEN POT PIE WITH PUFF PASTRY | ALLRECIPES

Chicken Pot Pie with Puff Pastry | Allrecipes image

Chicken pot pie with puff pastry is a comforting casserole dish. Great use for leftover rotisserie or roasted chicken. And it freezes well too.

Provided by Semigourmet

Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 1 9-inch pot pie

Number Of Ingredients 11

Ingredients

? cup salted butter
? cup all-purpose flour
? cup chopped onion
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups chicken broth
? cup milk
½ (15 ounce) can peas, drained
½ (15 ounce) can carrots, drained
3 cups cubed, cooked chicken
1 (17.25 ounce) package frozen puff pastry, thawed

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in chicken broth and milk; bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in peas and carrots and remove from the heat.
Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan, then pour chicken mixture on top. Place remaining pastry over the chicken mixture. Turn pastry edges under and flute.
Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 569.9 calories, CarbohydrateContent 36.6 g, CholesterolContent 64.4 mg, FatContent 38 g, FiberContent 2.2 g, ProteinContent 20 g, SaturatedFatContent 12.8 g, SodiumContent 741.7 mg, SugarContent 3.3 g

CHICKEN POT PIES WITH PUFF PASTRY RECIPE | ALLRECIPES

Chicken Pot Pies with Puff Pastry Recipe | Allrecipes image

For those of us who LOVE pot pies, but don't have all day to make them! This quick pot pie recipe can be altered with as many vegetables and seasonings as your heart desires. Its only crust is a square of puff pastry placed over the top of the bowl, which rises and browns beautifully. Use leftover chicken, or store-bought prepared chicken breasts if you're in more of a hurry!

Provided by FlourGirl

Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

½ cup unsalted butter
4 cups chicken broth, divided
½ cup all-purpose flour
¼ cup dried onion flakes
1 dash hot pepper sauce
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 bay leaf
1 (8 ounce) can carrots, drained
1 (8 ounce) can white potatoes
2 cups diced cooked chicken
4 slices Swiss cheese
1 sheet frozen puff pastry, cut into four squares
1 egg, beaten with
1 tablespoon water

Steps:

Preheat oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.
In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet.
Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.

Nutrition Facts : Calories 947.5 calories, CarbohydrateContent 55.9 g, CholesterolContent 193.2 mg, FatContent 64.8 g, FiberContent 4.2 g, ProteinContent 35.3 g, SaturatedFatContent 28.3 g, SodiumContent 1500.8 mg, SugarContent 4.7 g

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