PUFFY MUFFIN CHICKEN SALAD RECIPE RECIPES

CHICKEN POT PIES WITH PUFF PASTRY RECIPE | ALLRECIPES

Chicken Pot Pies with Puff Pastry Recipe | Allrecipes image

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

Ingredients

½ cup unsalted butter
4 cups chicken broth, divided
½ cup all-purpose flour
¼ cup dried onion flakes
1 dash hot pepper sauce
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 bay leaf
1 (8 ounce) can carrots, drained
1 (8 ounce) can white potatoes
2 cups diced cooked chicken
4 slices Swiss cheese
1 sheet frozen puff pastry, cut into four squares
1 egg, beaten with
1 tablespoon water

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

GRUYèRE PUFF RECIPE - NYT COOKING

Gruyère Puff Recipe - NYT Cooking image

Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest.

Provided by Melissa Clark

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
Freshly ground black pepper
3/4 cup grated Gruyère cheese (about 3 ounces)
3 tablespoons unsalted butter
Coarse sea salt, for sprinkling

Steps:

Heat oven to 400 degrees.
Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese.
In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot.

Nutrition Facts : @context http//schema.org, Calories 294, UnsaturatedFatContent 8 grams, CarbohydrateContent 14 grams, FatContent 20 grams, FiberContent 1 gram, ProteinContent 14 grams, SaturatedFatContent 11 grams, SodiumContent 269 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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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!
From allrecipes.com
Reviews 4.4
Total Time 1 hours 5 minutes
Category Chicken Pot Pie
Calories 947.5 calories per serving

Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.

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