PASTRY STAND 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.

CHOUX PASTRY - RECIPES AND COOKING TIPS - BBC GOOD FOOD

soft and sticky, When baking, the moisture in the dough turns to steam and puffs up the mixture leaving the centre hollow, which can then in turn be filled with whipped cream or a savoury filling.

Provided by 04mikhom

Total Time 1 hours 30 minutes

Yield Serves 6

Steps:

  • Sift the flour and salt together
  • Put the water and butter into a saucepan. Heat slowly until the butter melts, then bring to a brisk boil.
  • Remove from the heat and tip in all the flour. Stir briskly until the mixture forms a soft ball and leaves the sides of the pan clean.
  • Remove from the heat and cool slightly. Add the eggs very gradually, beating hard until the mixture is smooth, shiny and firm enough to stand in soft peaks when lifted with a spoon. It is important to beat the mixture vigorously at this stage to trap in as much air as possible. A hand held electric mixer is ideal for this purpose.
  • If not baking immediately, leave the mixture in the saucepan and cover with a lid to prevent the pastry drying out.
  • Bake in an oven preheated to 200 - 220‚°C (400 - 425‚°F) mark 6 - 7. When the choux pastry is removed from the oven it should be pierced immediately to make a small hole to allow steam to escape.
  • Storing Choux pastry isn't recommended however, you can freeze either, uncooked, piped into the desired shape, or cooked but left unfilled and undecorated

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