Chicken Pie With Puff Pastry Recipes

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CHICKEN POT PIES WITH PUFF PASTRY



Chicken Pot Pies with Puff Pastry 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     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h5m

Yield 4

Number Of Ingredients 15

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, Carbohydrate 55.9 g, Cholesterol 193.2 mg, Fat 64.8 g, Fiber 4.2 g, Protein 35.3 g, SaturatedFat 28.3 g, Sodium 1500.8 mg, Sugar 4.7 g

PUFF PASTRY CHICKEN POTPIE



Puff Pastry Chicken Potpie 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

Time 1h30m

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, Fat 25g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 768mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.

PUFF PASTRY CHICKEN POT PIE



Puff Pastry Chicken Pot Pie image

What's better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!

Provided by Yoly

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

1 (17.5 ounce) package frozen puff pastry, thawed
⅓ cup butter
½ medium onion, chopped
1 stalk celery, sliced
⅓ cup flour
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed
1 cup milk
2 cups chicken broth
1 pound cooked chicken breast, cubed
1 (12 ounce) package frozen mixed vegetables

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, Carbohydrate 40 g, Cholesterol 50.7 mg, Fat 45.1 g, Fiber 3 g, Protein 14.5 g, SaturatedFat 14.8 g, Sodium 846.5 mg, Sugar 2.6 g

CHICKEN PIE



Chicken Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 19

6 tablespoons salted butter, plus more for buttering the dish
3/4 cup finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
3/4 cup finely diced parsnips
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/3 cup all-purpose flour
4 1/2 cups low-sodium chicken broth, plus more if needed
3/4 cup frozen green beans
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon ground turmeric
1 recipe Shredded Boiled Chicken (6 cups), recipe follows
1/3 cup half-and-half or heavy cream
1 egg mixed with 1 teaspoon water, for the egg wash
1 sheet thawed frozen puff pasty
Two 1-quart cartons chicken broth
3 chicken breasts
3 chicken thighs

Steps:

  • For serving: a peppery green salad with arugula and baby spinach
  • Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
  • To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot, celery and parsnips. Season with salt and pepper and stir them around until the onions start to turn translucent, about 3 minutes. Add the wine and cook for another minute. Sprinkle over the flour and stir it in to incorporate. Cook for a minute or two, but do not let it brown. Add the broth and stir, working out any lumps. Lower the heat to medium and cook until it starts to thicken, 2 to 3 minutes. Stir in the green beans, thyme and turmeric. Fold in the Shredded Boiled Chicken and cook until heated through. Add the half-and-half, taste and adjust the seasoning. Add more broth if it is too thick. Pour the hot filling into the prepared baking dish.
  • Brush the edges of the dish with the egg wash. Lay the pastry over the top, press down the edges and brush the top of the pastry with the egg wash. Cook until the crust is golden brown, about 45 minutes.
  • You can also assemble the pie ahead of time. If you are making it ahead, allow the filling to cool, cover and place in the fridge. When you want to cook the pie, brush the edges of the dish with the egg wash, add the filling to the dish, lay the pastry over the top and press down the edges. Brush the pastry with the egg wash and cook at 375 degrees F until the crust is golden brown, about 1 hour.
  • Serve the chicken pie with a peppery salad of arugula and baby spinach.
  • Pour the broth into a large pot and bring to a boil. Add the chicken pieces and bring back to a boil. Turn the heat to medium low and simmer until the chicken is tender, about 45 minutes.
  • Remove the chicken from the pot and set it aside to cool briefly. Remove the skin and bones and shred the chicken.

CHICKEN POT PIE W/ PUFF PASTRY



Chicken Pot Pie W/ Puff Pastry image

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. Notes: If chicken breasts are frozen just boil them in water and remove skins. You can always add your harder vegetables to cook with the chicken. Cubed carrots, potatoes, etc. 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.

Provided by Biffy 62

Categories     Savory Pies

Time 50m

Yield 1 9x13, 4-6 serving(s)

Number Of Ingredients 10

1 (397 g) package puff pastry, thawed and rolled for top
1/4 cup butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon poultry seasoning
salt and pepper, to taste
1 cup chicken broth
3/4 cup light cream or 3/4 cup milk
2 3/4 cups cooked chicken (cut up) or 2 3/4 cups cooked turkey (cut up)
1 1/2 cups mixed vegetables

Steps:

  • Thaw pastry according to package directions.
  • Heat butter in large saucepan. Cook onion in butter until tender-crisp.
  • Add flour and seasonings, mixing until smooth.
  • Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened.
  • Stir in chicken and vegetables.
  • Cool slightly. Spoon into baking dish.
  • Place rolled out puff pastry on top and make slits for steam to escape.
  • You can brush with egg white. (opt.).
  • Bake on lower rack in oven @ 375*F. until filling is bubbling and crust is puffed and golden brown. 30-35 minutes.

Nutrition Facts : Calories 977.8, Fat 65.1, SaturatedFat 24.2, Cholesterol 132.4, Sodium 718.1, Carbohydrate 61, Fiber 4, Sugar 3.6, Protein 36.6

CHICKEN IN PUFF PASTRY



Chicken in Puff Pastry image

You'll never believe a dish this scrumptious, comforting and impressive-looking could be made with just five ingredients! It offers such an easy way to entertain friends. -Gina Hobbs, Tifton, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8

4 chicken tenderloins
1/8 teaspoon salt
1/8 teaspoon pepper
1 sheet frozen puff pastry, thawed
1/2 cup spreadable spinach and artichoke cream cheese
4 slices Muenster cheese, halved
1 egg
1 tablespoon water

Steps:

  • Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 496 calories, Fat 30g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 571mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 5g fiber), Protein 19g protein.

FLAKY CHICKEN HAND PIES



Flaky Chicken Hand Pies image

Everyone falls for the homey appeal of chicken potpie. This fold-over version made with buttery puff pastry takes the concept up a notch for an elegant lunch or supper. Store bought pastry makes it easy. You can do the cooking in stages, and even freeze the pies (either baked or unbaked) for a future meal. Serve with a green vegetable or leafy salad.

Provided by David Tanis

Categories     brunch, dinner, lunch, snack, pies and tarts, appetizer, main course

Time 2h

Yield 8 servings

Number Of Ingredients 14

4 whole bone-in, skin-on chicken legs with thighs (about 2 pounds)
Salt and pepper
2 tablespoons butter
1 large onion, diced (about 1 1/2 cups)
2 small cloves garlic, minced
1 teaspoon chopped fresh thyme
8 ounces brown or white mushrooms, chopped (about 4 cups)
2 tablespoons all-purpose flour
1 cup chicken broth or stock
1/2 cup crème fraîche
6 scallions, white and green parts only, chopped
3 tablespoons freshly chopped parsley
1 sheet (about 10-by-15 inches) frozen puff pastry, thawed in the refrigerator
1 egg, beaten with 1 tablespoon water

Steps:

  • Heat oven to 375 degrees. Season chicken generously with salt and pepper. Roast, uncovered, for 45 minutes to 1 hour, until cooked through. Set aside until cool enough to handle.
  • Remove skin and meat from bones. Chop meat roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days. (If desired, save skin, bones and pan drippings for stock.)
  • Make filling: In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.
  • Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.
  • Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.
  • Pick up and fold one corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.
  • Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes. Serve warm.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 592 milligrams, Sugar 3 grams, TransFat 0 grams

PUFF PASTRY-TOPPED CHICKEN PIE



Puff Pastry-Topped Chicken Pie image

Want to make something deliciously cozy for company? Try pot pie with a touch of wine and tantalizing taste.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 12

Number Of Ingredients 14

1 package (17.3 oz) frozen puff pastry sheets, thawed
1 egg, beaten
6 tablespoons butter or margarine
4 medium stalks celery, thinly sliced (2 cups)
2 medium onions, chopped (1 cup)
1 cup Gold Medal™ all-purpose flour
1 carton (32 oz) Progresso™ chicken broth (4 cups)
3 cups half-and-half
1/2 cup dry white wine, if desired
2 bags (12 oz) frozen mixed vegetables, thawed, drained
6 cups bite-size pieces cooked chicken
2 teaspoons dried tarragon leaves
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 400°F. On lightly floured surface, unfold pastry sheets, pressing fold marks flat and sealing any tears. Measure diameter of soup plate or bowl to be used as serving dishes. Using small sharp knife, cut 12 tree shapes from pastry, about 4 to 5 inches tall and wide, to fit in soup plate. Reroll cut dough to 1/4-inch thickness as necessary to cut all trees.
  • On ungreased cookie sheets, arrange pastry trees 1/2 inch apart. Brush with egg. Bake about 8 minutes or until puffed and golden brown.
  • Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add celery and onions; cook 5 to 7 minutes, stirring occasionally, until crisp-tender but not browned. Stir in flour until no lumps remain. Slowly add broth, half-and-half and wine, stirring constantly. Heat to boiling, stirring constantly; cook 2 to 3 minutes or until slightly thickened.
  • Stir in mixed vegetables, chicken, tarragon, salt and pepper; cook 2 to 3 minutes longer or until hot. Remove from heat. Spoon about 1 1/4 cups chicken mixture into each soup plate. Top with pastry tree.

Nutrition Facts : Calories 590, Carbohydrate 41 g, Cholesterol 165 mg, Fat 5, Fiber 5 g, Protein 29 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 7 g, TransFat 2 g

CHICKEN POTPIES WITH PUFF PASTRY



Chicken Potpies with Puff Pastry image

There's beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight--no slaving over the stove required.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Number Of Ingredients 14

1 shallot, finely chopped
3 tablespoons extra-virgin olive oil
1 carrot, peeled and thinly sliced crosswise
1 small parsnip, peeled and sliced into rounds
1 russet potato, peeled and diced
1/2 cup dry white wine
1 1/2 cups chicken stock
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
3 thyme sprigs
Coarse salt and freshly ground pepper
5 teaspoons cornstarch whisked with 2 tablespoons water
1/2 cup heavy cream
1 package (14 ounces) puff pastry, cut into four 4 1/4-inch squares
1 large egg, lightly beaten

Steps:

  • Preheat oven to 425 degrees. Cook shallot in oil in a large pot overmedium heat until soft, about 4 minutes. Add carrot, parsnip,and potato. Cook until soft, about 10 minutes. Add wine; simmeruntil reduced by half, about 2 minutes. Add stock; bring toa boil. Add chicken and thyme. Cook for 2 minutes. Seasonwith salt and pepper. Add cornstarch mixture and cream. Bringto a simmer; cook until thick, about 5 minutes.
  • Divide mixture among four 6-ounce ramekins; top withpastry. Brush with egg. Cut a hole into each to vent. Bake ona baking sheet until golden, 12 to 14 minutes.

CHICKEN & MUSHROOM PUFF PIE



Chicken & mushroom puff pie image

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

Provided by Jane Hornby

Categories     Dinner, Main course

Time 1h15m

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, Fat 47 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 2.7 milligram of sodium

CHICKEN POT PIE WITH PUFF PASTRY



Chicken Pot Pie with Puff Pastry image

A farmhouse favorite! This old-fashioned chicken pot pie with puff pastry has a flaky, golden brown crust and a creamy chicken and vegetable filling.

Provided by Blair Lonergan

Categories     Dinner

Time 1h20m

Number Of Ingredients 18

⅓ cup salted butter
⅓ cup finely-diced onion
⅓ cup finely-diced celery
½ teaspoon minced fresh garlic ((about 1 small clove))
⅓ cup all-purpose flour
1 ½ cups chicken broth
⅔ cup whole milk, at room temperature
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme ((or about 1 teaspoon fresh thyme leaves))
3 cups shredded cooked chicken
1 ½ cups frozen peas and carrots, thawed
1 cup frozen corn kernels, thawed
½ of a (17.3 ounce) package frozen puff pastry, thawed
1 large egg
2 teaspoons water
¼ teaspoon kosher salt
Pinch of ground black pepper

Steps:

  • Preheat oven to 375°F.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 391 kcal, Carbohydrate 27 g, Protein 18 g, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 62 mg, Sodium 595 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 13 g

INDIVIDUAL CHICKEN POT PIE WITH PUFF PASTRY



Individual Chicken Pot Pie with Puff Pastry image

Provided by Alton Brown

Time 3h40m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons vegetable oil, divided
1 1/2 pounds chicken thighs and/or breast, skin and bone removed, cut into 1/2-inch cubes
2 1/2 teaspoons kosher salt, divided
1 large yellow onion, chopped
8 ounces cremini mushrooms, sliced 1/4-inch thick
2 medium carrots, peeled and cut into 1/4-inch thick slices
2 medium celery stalks, cut into 1/4-inch thick slices
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
2 ounces unsalted butter
3 ounces all-purpose flour
2 cups low-sodium chicken broth
1 1/2 cups 2 percent milk, room temperature
8 ounces frozen green peas
1 teaspoon freshly chopped thyme
1 teaspoon freshly chopped tarragon
10 ounces bread flour
2 ounces whole wheat flour
1 teaspoon fine kosher salt
10 ounces unsalted butter, cubed and frozen
12 tablespoons ice water
1 large egg beaten
1 tablespoon water

Steps:

  • Position an oven rack in the middle of the oven and preheat to 425 degrees F.
  • For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.
  • Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.
  • For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour.
  • Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together.
  • Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches.
  • Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough.
  • Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour.
  • For the egg wash: Combine the beaten egg and water in a small dish and set aside.
  • To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper.
  • Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator. Sprinkle lightly with flour and roll to 1/4-inch thick and, using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough for another use.
  • Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.

CHICKEN POTPIE WITH PUFF PASTRY



Chicken Potpie with Puff Pastry image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 19

1/3 pound Puff Pastry (Pate Feuilletee)
5 tablespoons all-purpose flour, plus more for dusting
5 tablespoons unsalted butter
1 large onion, chopped
3 medium potatoes (about 1 pound), peeled and cut into 1-inch pieces
3 medium carrots (about 12 ounces), peeled and cut into 1-inch pieces
12 ounces small cremini mushrooms, stems trimmed
1/3 cup cognac
2 cups Homemade Chicken Stock
1 cup milk
5 cups Poached Whole Chicken, or Roasted Chicken
1 cup shelled green peas
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh thyme, leaves
3 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 large egg
1 egg yolk
1 teaspoon water

Steps:

  • At least 3 1/2 hours (or up to one day) before the filling is ready, roll puff pastry out on a lightly floured surface to a 3/16-inch-thick square. Place on a baking sheet, wrap tightly with plastic, and chill in the refrigerator for at least one hour.
  • Remove chilled dough from refrigerator, and place on a cutting board. Directly onto the dough, invert a bowl or place a lid that is 2 1/2 to 3 inches larger in diameter than a 3-quart round casserole or souffle dish. With a sharp knife, cut around the bowl or lid so that you have a perfect circle. Return the circle of dough to the baking sheet, wrap tightly with plastic, and chill for at least 2 hours.
  • Place a rack in lower two-thirds portion of the oven. A convection oven is ideal; preheat it to 375 degrees. If you don't have a convection oven, preheat a conventional oven to 425 degrees. In a large heavy-bottom pot, melt 5 tablespoons butter over medium-high heat. Add onion, potatoes, and carrots. Cook, stirring occasionally, until potatoes and carrots are fork-tender, 10 to 12 minutes. Add mushrooms, cooking until mushrooms are heated through. Add cognac, and cook for 30 seconds. Add flour, and cook, stirring, for 1 minute. Pour in chicken stock and milk. Bring to a simmer; cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Stir in chicken, peas, parsley, and thyme. Season with salt and pepper. Transfer to 3-quart casserole or souffle dish. Transfer to a rack to cool slightly, about 5 minutes.
  • Make egg wash: In a small bowl, whisk together egg, egg yolk, and 1 teaspoon water. Remove dough circle from refrigerator, and brush surface evenly with egg wash. Invert dough and place directly over the casserole, pressing lightly to seal overhanging crust to the side of the dish. Brush top surface of dough with egg wash. With a 1/2-inch large round pastry tip (Ateco #7), cut a small circle in the center of the pastry, removing the pastry circle, and insert the pastry tip, narrow side down, into cut-out hole. This allows the steam to vent.
  • Transfer casserole to a parchment-lined baking sheet. Bake for 10 minutes; cover loosely with aluminum foil to prevent crust from burning, and continue baking for 25 minutes more. Serve hot.

LOW FAT CHICKEN POT PIE WITH PUFF PASTRY!



Low Fat Chicken Pot Pie With Puff Pastry! image

Low fat but you get to enjoy the puff pastry due to the use of such low fat ingredients in the filling.:) the totals are still well below a low fat diet number. Found this in cooking light. Their values are: 388 calories, Fat 13 grams (2g saturated, mono 3g, poly 7g) carb 45.7g, chol 34 mg.

Provided by MarraMamba

Categories     Savory Pies

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

3 cups fat-free low-sodium chicken broth
1 1/2 cups frozen peas, thawed
1 cup baking potato, cut in 1/2 inch dice and peeled. Same for the next veggies
1 cup sweet potato
1 cup celery root (celeriac)
1 cup parsnip, sliced 1/2 inch thick
1 (10 ounce) package white pearl onions, frozen
1 lb boneless skinless chicken breast, cut into bite size pieces
2/3 cup flour, divided
1 1/2 cups nonfat milk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme (or 2 tsp dried)
1 1/2 teaspoons salt
1 teaspoon black pepper
cooking spray
1 sheet frozen puff pastry, thawed

Steps:

  • Preheat oven to 400 degrees.
  • Bring broth to a boil in a large dutch oven. Add peas, both kinds of potatoes, celery root, parsnip, and onions to pan. Cover, reduce heat and simmer for 6 minutes.
  • Add chicken. Cook 5 minutes or until done.
  • Remove chicken and veggies from broth with slotted spoon and set in a large bowl.
  • Increase heat to medium. Spoon flour lightly into measuring cup, level with knife. Place all but 1 T. of flour into a medium bowl and gradually add milk, whisking until well blended.
  • Add milk mixture to the broth and cook for 5 minutes until thickened, stirring frequently.
  • Stir in chicken and veggies, parsley, thyme, salt and pepper.
  • Spoon mixture into an 11 x 7 baking dish coated with cooking spray.
  • Sprinkle remaining 1 T. of flour on work surface and roll pastry dough into a 9X13 rectangle. Place pastry over the chicken mixture, pressing to seal at the edges of the dish. Cut slits in dough for steam to escape and spray top lightly with cooking spray.
  • Place on a foil lined baking dish (to make clean up easy if there is a bubble over). Bake at 400 degrees for 16 minutes or until pastry is golden and filling is bubbly.

Nutrition Facts : Calories 389.4, Fat 14.2, SaturatedFat 3.6, Cholesterol 37.2, Sodium 685.6, Carbohydrate 44.4, Fiber 4.7, Sugar 7.5, Protein 21.7

CHICKEN PIE WITH PUFF PASTRY



Chicken Pie with Puff Pastry image

Delight in our tasty Chicken Pie with Puff Pastry, a twist on Grandma's classic pot pie. This Chicken Pie with Puff Pastry is comfort food done right.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 7

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. KRAFT Lite Zesty Italian Dressing
2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten

Steps:

  • Heat oven to 400ºF.
  • Cook and stir chicken in dressing in large skillet on medium heat 8 to 10 min. or until done. Stir in vegetables and soup; spoon into 9-inch square baking dish sprayed with cooking spray. Top with 2% Milk VELVEETA.
  • Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
  • Bake 30 min. or until crust is deep golden brown.

Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 690 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 5 g, Protein 26 g

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