CHICKEN POT PIE WITH PUFF PASTRY RECIPE RECIPES

PUFF PASTRY CHICKEN POT PIE RECIPE | ALLRECIPES

Puff Pastry Chicken Pot Pie Recipe | Allrecipes image

What's better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!

Provided by Yoly

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

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 (17.5 ounce) package frozen puff pastry, thawed
? cup butter
½ medium onion, chopped
1 stalk celery, sliced
? cup flour
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed
1 cup milk
2 cups chicken broth
1 pound cooked chicken breast, cubed
1 (12 ounce) package frozen mixed vegetables

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

Nutrition Facts : Calories 620.4 calories, CarbohydrateContent 40 g, CholesterolContent 50.7 mg, FatContent 45.1 g, FiberContent 3 g, ProteinContent 14.5 g, SaturatedFatContent 14.8 g, SodiumContent 846.5 mg, SugarContent 2.6 g

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

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