CHICKEN PUFF PASTRY PIE 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 & MUSHROOM PUFF PIE RECIPE | BBC GOOD FOOD



Chicken & mushroom puff pie recipe | BBC Good Food image

This is just what you need on a cold night. Serve with creamy mashed potatoes

Provided by Jane Hornby

Categories     Dinner, Main course

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 11

1 tbsp vegetable oil
8 skinless boneless chicken thighs
8 rashers smoked streaky bacon, cut into large pieces
1 onion, halved and sliced
250g baby button mushrooms
handful of thyme sprigs
2 tbsp plain flour
400ml chicken stock
200ml milk
500g pack fresh puff pastry, or frozen and defrosted
1 egg, beaten

Steps:

  • Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
  • Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
  • With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
  • Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
  • Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
  • Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Nutrition Facts : Calories 855 calories, FatContent 47 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fiber, ProteinContent 55 grams protein, SodiumContent 2.7 milligram of sodium

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