CHICKEN POT PIES WITH PUFF PASTRY RECIPES
PUFF PASTRY CHICKEN POT PIE RECIPE | ALLRECIPES
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
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 PIES WITH PUFF PASTRY RECIPE | ALLRECIPES
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
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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This recipe is a favorite in our house. Using the puff pastry makes it very quick and easy to prepare. I also use pie pastry when I don't have puff pastry on hand. I usually make this pie in a 9"x13" baking dish but when it's busy I just divide it into two 8" square dishes.
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A great tip if you're like me and don't tend to keep cream, buttermilk or whipping cream on hand. I buy these containers and divide them into muffin tins and freeze. Then I pop them out and store them in resealable bags. Each cube is about 1/4 cup.
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