CHICKEN PIE RECIPE PUFF PASTRY RECIPES

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PUFF PASTRY CHICKEN POTPIE RECIPE: HOW TO MAKE IT



Puff Pastry Chicken Potpie Recipe: How to Make It image

When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 15

1 package (17.3 ounces) frozen puff pastry, thawed
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 tablespoons butter, divided
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
1/2 cup all-purpose flour
1-1/2 cups chicken broth
1 cup plus 1 tablespoon half-and-half cream, divided
2 cups frozen mixed vegetables (about 10 ounces)
1 tablespoon lemon juice
1 large egg yolk

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.

Nutrition Facts : Calories 523 calories, FatContent 25g fat (10g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 768mg sodium, CarbohydrateContent 42g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 30g protein.

CHICKEN PIE WITH PUFF PASTRY RECIPE - BBC FOOD



Chicken pie with puff pastry recipe - BBC Food image

Make your leftover chicken into an easy chicken pie using ready-made puff pastry. The ultimate comfort food with very little effort. This pie can be frozen, perfect for when you need comfort food in a hurry. Check the tips section for freezing instructions.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 11

2 tbsp butter, plus extra for frying
1 heaped tbsp flour
200ml/7fl oz chicken stock
3 tbsp double cream
squeeze of lemon juice
sprig of fresh tarragon (optional)
1 medium green pepper, sliced
handful button mushrooms, wiped and quartered
400g/14oz cooked chicken, shredded
225g/8oz ready-made puff pastry
1 medium free-range egg, beaten

Steps:

  • Preheat the oven to 200C/180C (fan)/Gas 6.
  • For the sauce, melt the butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat for 3 minutes, or until the mixture smells toasty. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and gently simmer until the sauce until it has a syrupy consistency. Add the lemon juice and tarragon. Turn off the heat.
  • In another pan, gently fry the chicken, peppers and mushrooms in a knob of butter for 5 minutes, then add to the sauce.
  • Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
  • Roll out the pastry on a floured work surface, to a thickness of about ¼in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
  • Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.

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