BEST CHICKEN POT PIES RECIPES

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 Chicken Pot Pie

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

CHICKEN & LEEK POT PIES RECIPE | BBC GOOD FOOD

Chicken & leek pot pies recipe | BBC Good Food image

Creamy individual pies topped with fluffy mash - perfect for a relaxed dinner, with your favourite veg

Provided by Mary Cadogan

Total Time 1 hours 10 minutes

Prep Time 45 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

500g parsnip , peeled
300g floury potato , peeled
500g boneless skinless chicken breast
2 tsp cornflour
1 tbsp olive oil
4 leeks , sliced
grated zest 1 lemon
2 tbsp chopped parsley
2 tbsp low-fat crème fraîche
1 tbsp wholegrain mustard

Steps:

Heat oven to 200C/fan 180C/gas 6. Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender. Drain, reserving the water, then mash with a little seasoning.
Cut chicken into small chunks, then toss in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften. Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender. Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.

Nutrition Facts : Calories 341 calories, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 9 grams fiber, ProteinContent 36 grams protein, SodiumContent 0.4 milligram of sodium

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CHICKEN & LEEK POT PIES RECIPE | BBC GOOD FOOD

Creamy individual pies topped with fluffy mash - perfect for a relaxed dinner, with your favourite veg
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Cuisine British
Calories 341 calories per serving

Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.

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