CHICKEN POT PIE RECIPE WITH PUFF PASTRY CRUST 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.

INDIVIDUAL CHICKEN POT PIE WITH PUFF PASTRY RECIPE | ALTON ...



Individual Chicken Pot Pie with Puff Pastry Recipe | Alton ... image

Provided by Alton Brown

Total Time 3 hours 40 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 25

2 tablespoons vegetable oil, divided
1 1/2 pounds chicken thighs and/or breast, skin and bone removed, cut into 1/2-inch cubes
2 1/2 teaspoons kosher salt, divided
1 large yellow onion, chopped
8 ounces cremini mushrooms, sliced 1/4-inch thick
2 medium carrots, peeled and cut into 1/4-inch thick slices
2 medium celery stalks, cut into 1/4-inch thick slices
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
2 ounces unsalted butter
3 ounces all-purpose flour
2 cups low-sodium chicken broth
1 1/2 cups 2 percent milk, room temperature
8 ounces frozen green peas
1 teaspoon freshly chopped thyme
1 teaspoon freshly chopped tarragon
10 ounces bread flour
2 ounces whole wheat flour
1 teaspoon fine kosher salt
10 ounces unsalted butter, cubed and frozen
12 tablespoons ice water
1 large egg beaten
1 tablespoon water

Steps:

  • Position an oven rack in the middle of the oven and preheat to 425 degrees F.
  • For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.
  • Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.
  • For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour.
  • Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together.
  • Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches.
  • Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough.
  • Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour.
  • For the egg wash: Combine the beaten egg and water in a small dish and set aside.
  • To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper.
  • Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator. Sprinkle lightly with flour and roll to 1/4-inch thick and, using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough for another use.
  • Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.

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