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 Chicken Pot Pie
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
HOMEMADE CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
Homemade chicken pot pie might just be one of the most comforting dishes of all time. This version is made from scratch, giving it an extra special character that only comes with homemade crust and stew. While it might require a little extra time and effort, we promise this chicken pot pie will be worth it!
Provided by Betty Crocker Kitchens
Total Time 1 hours 5 minutes
Prep Time 40 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
- Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
- Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Nutrition Facts : Calories 670 , CarbohydrateContent 47 g, CholesterolContent 80 mg, FatContent 7 , FiberContent 4 g, ProteinContent 24 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 990 mg, SugarContent 4 g, TransFatContent 5 g
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HOMEMADE CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
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