Chicken Pierogi Pot Pie In 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 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 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

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.

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.

PUFF PASTRY CHICKEN 'N BROCCOLI POT PIE



Puff Pastry Chicken 'N Broccoli Pot Pie image

A wonderful main meal that is simple to toss together. A puff pastry pie filled with chicken, broccoli, red pepper, onion, dill, slivered almonds and a few more ingredients with mayo holding it all together. Have recipe cards ready for your guests, because they will want the recipe!

Provided by Sandie

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

cooking spray
4 cups diced deli rotisserie chicken
1 ½ cups shredded Mexican cheese blend
1 cup mayonnaise (such as Hellman's®)
1 cup finely chopped broccoli florets
½ cup diced onion
⅓ cup finely chopped red bell pepper
2 cloves garlic, minced
3 tablespoons slivered almonds
3 tablespoons chopped fresh dill
1 (17 ounce) package frozen puff pastry, thawed
1 egg
1 teaspoon water
1 pinch salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray bottom and sides of a 9x13-inch baking pan with cooking spray.
  • Combine chicken, Mexican cheese blend, mayonnaise, broccoli, onion, red bell pepper, garlic, almonds, and dill in a large bowl.
  • Roll pastry sheets on a floured surface until all sides measure 3 inches longer than the bottom of the prepared pan. Place 1 sheet on the bottom of the pan and against the sides. Pour the chicken filling evenly over the bottom crust. Top with the second crust, folding the ends between the pan and the bottom crust. Pinch crusts together to seal.
  • Beat egg with water and salt in a bowl; brush mixture over the top crust. Cut vents into the top for steam to escape.
  • Bake in the preheated oven until golden brown on top, about 30 minutes.

Nutrition Facts : Calories 611.1 calories, Carbohydrate 21.2 g, Cholesterol 96.4 mg, Fat 46.8 g, Fiber 1.2 g, Protein 26.3 g, SaturatedFat 12.9 g, Sodium 411.4 mg, Sugar 1.2 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.

EASY AS CHICKEN POT PIE



Easy As Chicken Pot Pie image

This is the easiest chicken pot pie you will ever make from scratch. It uses stuff you have on hand and is great for leftover chicken. It's pretty, too! Substitute whatever frozen vegetables you have on hand.

Provided by JavaMama

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

1 sheet frozen puff pastry, thawed
1 ⅓ cups frozen peas and carrots
⅔ cup frozen corn kernels
2 tablespoons butter
¼ cup all-purpose flour
2 cups milk
1 teaspoon crumbled dried thyme, or to taste
2 cups diced cooked chicken
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.
  • Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
  • Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
  • Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
  • Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 435.1 calories, Carbohydrate 33.6 g, Cholesterol 51.7 mg, Fat 24.6 g, Fiber 2.4 g, Protein 20.7 g, SaturatedFat 8.4 g, Sodium 216.7 mg, Sugar 4.7 g

HIDDEN COVE PUFF PASTRY CHICKEN POT PIE



Hidden Cove Puff Pastry Chicken Pot Pie image

This chicken pot pie is a step away from the traditional pot pie, as it uses puff pastry, rotisserie chicken, California blended vegetables, a sauce reminiscent of a Mornay sauce, and a seasoning called Hidden Cove lemon-garlic blend.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

cooking spray
1 (17.5 ounce) package frozen puff pastry, thawed
2 tablespoons butter
3 tablespoons flour, plus more for dusting
2 cups chicken broth
½ cup milk
2 teaspoons Hidden Cove lemon-garlic blend (from Savory Spice Shop®)
1 cup shredded Swiss cheese
¼ cup freshly grated Parmesan cheese
10 ounces rotisserie chicken breasts, diced
1 (16 ounce) package frozen California blend vegetables, thawed
1 egg, beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly spray an 8-inch casserole dish with nonstick spray.
  • Lightly flour a work surface and roll 1 pastry sheet into an 11-inch square. Cut remaining pastry sheet crosswise into strips and wave into a lattice on a baking sheet. Freeze lattice while preparing the filling.
  • Melt butter in a saucepan over medium heat. Add flour and whisk thoroughly until blended. Slowly pour in chicken broth and milk, whisking continually. Stir in Hidden Cove lemon-garlic blend, Swiss cheese, and Parmesan cheese. Mix well until everything is combined, about 5 minutes. Add chicken and vegetables.
  • Fit puff pastry square into the prepared casserole dish, trimming corners as needed. Pour chicken filling into the dough. Top with latticed puff pastry, pressing and crimping the edges to seal. Brush with beaten egg.
  • Bake, uncovered, in the preheated oven until filling is bubbly and top is golden brown, 45 to 55 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 554.8 calories, Carbohydrate 41.5 g, Cholesterol 68.3 mg, Fat 35.2 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 11.8 g, Sodium 634.7 mg, Sugar 1.7 g

CHICKEN POT PIE BY WOLFGANG PUCK RECIPE BY TASTY



Chicken Pot Pie by Wolfgang Puck Recipe by Tasty image

Here's what you need: unsalted butter, all-purpose flour, chicken broth, salt, freshly ground black pepper, cayenne pepper, heavy cream, cooked boneless, skinless chicken, carrot, red-skinned potato, frozen peas, puff pastry, black truffle, large egg

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 14

4 tablespoons unsalted butter, at room temperature
4 tablespoons all-purpose flour, plus more for dusting
2 cups chicken broth, good-quality
salt, to taste
freshly ground black pepper, to taste
1 pinch cayenne pepper, optional, to taste
2 tablespoons heavy cream, plus more for egg wash
2 lb cooked boneless, skinless chicken, shredded
½ lb carrot, peeled, cut into 1/2-inch (1cm) pieces
½ lb red-skinned potato, cut into 1/2-inch (1cm) pieces
½ cup frozen peas, or shelled fresh peas
½ lb puff pastry, defrosted following package instructions
1 black truffle, optional, to taste
1 large egg

Steps:

  • Melt the butter in a large, deep saucepan.
  • Add the flour and whisk to ensure there are no lumps before adding the chicken stock. Cook for 5-10 minutes while continuously stirring.
  • Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
  • Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning.
  • Add the cream and stir to combine.
  • Add the shredded chicken, carrots, potatoes, and peas to the sauce. Cook the vegetables in the sauce for 2-3 minutes.
  • Transfer the filling to a clean bowl and chill in the refrigerator for 1 hour, or until cool.
  • Preheat the oven to 400˚F (200˚C).
  • Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn't stick to your work surface. Use a bowl or plate about an inch (2 cm) larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
  • Carefully spoon the chilled filling into oven-proof serving bowls.
  • Break the egg in a small bowl and add a tablespoon of water or cream. Whisk with a fork.
  • Brush the egg wash on the edges and rim of your dishes.
  • If desired, shave truffles over the filling. Lay the pastry rounds over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure.
  • Brush the top and sides with more egg wash.
  • Place the pot pies on a large baking sheet and bake for 25-35 minutes, until the pastry is a nice golden, dark brown and there are no more grayish raw patches.
  • Let cool for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1333 calories, Carbohydrate 81 grams, Fat 75 grams, Fiber 4 grams, Protein 79 grams, Sugar 9 grams

CHICKEN POT PIE WITH RICH PASTRY CRUST



Chicken Pot Pie With Rich Pastry Crust image

Dodge County Extension 1976 homemade all the way old recipe. She says this dish freezes and reheats well. I think you might be able to make a couple of pies out of this recipe even though she says one.

Provided by Dienia B.

Categories     Pie

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 25

5 lbs chicken
1 stalk celery
1 tablespoon salt
1/4 teaspoon peppercorn, whole
1 sprig parsley
1 bay leaf
1/3 cup butter
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 potato, chopped
1/4 cup peas
1/2 cup flour
2 cups chicken broth
1 cup cream, 1/2 and1/2
1 teaspoon salt
1/4 teaspoon pepper
3 cups flour
1 teaspoon salt
1 cup lard or 1 cup shortening
1 egg, slightly beaten
5 tablespoons water, ice
1 tablespoon vinegar
1 egg yolk
1 tablespoon milk

Steps:

  • Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
  • Heat chicken fat or butter in skillet.
  • Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
  • Stir in flour until blended.
  • Stir in chicken broth and 1/2 and 1/2 cream.
  • Cook and stir over medium heat until mixture boils.
  • Season with salt and pepper.
  • Combine with chicken and pour mixture in 2 quart baking dish.
  • Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
  • Cover chicken mixture; fold excess pastry under and crimp edge.
  • With a sharp knife cut a small diamond in middle of top crust.
  • Brush generously with egg yolk and milk topping mixture.
  • Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
  • PASTRY:.
  • For pastry,combine flour and salt; cut in lard.
  • Mix egg, ice water, and vinegar.
  • Gradually stir into flour. Mix.
  • Roll out.
  • This dish freezes and reheats well.

Nutrition Facts : Calories 1684.9, Fat 116.5, SaturatedFat 44.7, Cholesterol 446.3, Sodium 2608.1, Carbohydrate 70, Fiber 4.6, Sugar 3.8, Protein 83.7

INDIVIDUAL CHICKEN POT PIES WITH PUFF PASTRY



Individual Chicken Pot Pies With Puff Pastry image

This is so yummy! Note: I wrote this recipe for my oven-safe soup mugs, but this recipe would also work well in a pie plate or 2-quart casserole. I would imagine this is enough for 4 soup mugs... It's just DH and I so we just use 2 gigantic soup mugs and fill 'em! So I would assume this would work for 4 regular size mugs...let me know how it goes! Also, we like it spicy, so we add serrano peppers! Enjoy!

Provided by KPD123

Categories     Savory Pies

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 17

1/4 cup butter
1/4 cup flour
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrot, chopped
3 minced garlic cloves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1 1/4 cups chicken broth
1/2 cup heavy whipping cream
1/8 teaspoon nutmeg
1 1/2 cups rotisserie-cooked chicken
1/4 cup frozen peas
1 sheet frozen puff pastry, thawed
2 tablespoons butter, melted (optional)

Steps:

  • Saute onions, celery, carrots and garlic in butter in a large saucepan over medium heat.
  • Stir in flour, thyme, poultry seasoning, salt and pepper. Cook for 1 minute, stirring constantly.
  • Slowly stir in chicken broth and cream. Constantly stir mixture until smooth, creamy and thickened.
  • Add nutmeg, cooked chicken, and frozen peas. Combine well.
  • Ladle mixture into individual oven-safe soup mugs.
  • Cut puff pastry to cover each mug. Cover mug with puff pastry and press down around rim to adhere.
  • Brush puff pastry with melted butter. (Optional, I think it makes the pastry look prettier).
  • Place mugs on a cookie sheet, and bake at 400°F for 15-20 minutes or until puff pastry is golden brown!

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From foodiecrush.com


ROUGH PUFF PASTRY FOR CHICKEN POT PIE - RECIPE
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Preparation. Put the butter pieces on a large work surface and chop them roughly with a knife. Dump the chilled flour and the salt on top of the butter and use a large knife or a pastry blender to cut the butter and flour together. When well …
From finecooking.com


EASY CHICKEN POT PIE WITH PUFF PASTRY - SCRAMBLED AND …
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2018-11-08 Instructions. Begin by chopping all the vegetables (carrot, onion, mushroom, garlic) Remove the puff pastry from the freezer. Pre-heat your oven to 400 degrees F. Heat a cast iron skillet over medium heat. Once warmed, …
From scrambledandspiced.com


CREAMY CHICKEN POT PIE - NICKY'S KITCHEN SANCTUARY
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2018-09-10 When the chicken and stock is nearly cooked, take another large sauce pan and add in the butter and chopped onion. Heat on medium and cook the onion for about 5-6 minutes until soft. Add in the flour and mix it into the …
From kitchensanctuary.com


CHICKEN POT PIE | RECIPETIN EATS
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2018-10-22 Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened. Add wine. Stir, scraping the bottom of the pot, and …
From recipetineats.com


CHICKEN POT PIE PUFF PASTRIES - COOKING WITH A WALLFLOWER
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2014-11-24 Place the baking sheet into the oven and bake them for about 18-20 minutes until they’ve puffed up and turn golden brown. Allow the puff pastries to cool for a few minutes and remove the top. Spoon the chicken pot pie filling …
From cookingwithawallflower.com


CHICKEN POT PIE WITH PUFF PASTRY | GIRL HEART FOOD®
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2019-02-03 Add veggies, salt, pepper and herbs and cook for a few minutes. Stir in mustard and flour. Pour in chicken broth and cook a little until thickened to make the gravy. Add more broth if you want more gravy. Stir in cooked …
From girlheartfood.com


CHICKEN POT PIE - DON'T SWEAT THE RECIPE
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Preheat oven to 425-degrees F. You can use leftover chicken breasts, rotisserie chicken or you can saute any boneless chicken cuts until browned and cooked through, then remove from pan. In a large pot or dutch oven, melt the butter …
From dontsweattherecipe.com


CHICKEN POT PIE WITH PUFF PASTRY CRUST - MAMA NEEDS …
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2018-08-15 Pour in filling and spread evenly. Top with 1 more thawed pastry puff. Press down around edges to prevent spills. Using a pastry brush, top crust with egg wash. Bake for 10 minute. Reduce oven temperature to 400°. Bake …
From mamaneedscake.com


HOMEMADE CHICKEN POT PIE WITH PUFF PASTRY - BEYOND THE CHICKEN …
2020-01-13 In a large pot, heat olive oil. Add onions, carrots, and celery. Saute over medium heat for about 5 minutes. Stir often. Add garlic and continue cooking for another 2 minutes. Remove from pan and set aside. In same pan, add butter and flour. Mix well together with a whisk. Cook over medium heat for 2 minutes.
From beyondthechickencoop.com


CHICKEN POT PIE WITH PUFF PASTRY - PLACE AT THE TABLE
2018-06-04 Directions: Preheat oven to 375 F on convection (400 F if not using convection) Follow package instructions for thawing pastry. Heat butter in large Dutch oven or saucepan. Saute onion in butter until translucent. Add garlic and mushrooms. Stir over medium heat until mushroom shrink from evaporation of released moisture.
From placeatthetable.net


CLASSIC CHICKEN POT PIE TOPPED WITH PUFF PASTRY - LANA'S COOKING
2021-05-10 Microwave on high for 8 minutes. Meanwhile, heat the butter and oil in a large skillet over medium-high heat. Add the diced chicken breast. Sprinkle with 1 teaspoon salt and pepper. Cook, stirring often, until the chicken is no longer pink. Sprinkle the flour over the chicken in …
From lanascooking.com


CHICKEN POT PIE RECIPE USING PIE CRUST - THERESCIPES.INFO
Chicken Pot Pie with Pastry Crust - Puff Pastry tip www.puffpastry.com. Heat the oven to 400°F. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and garlic powder and cook until tender, stirring often. Stir the gravy, vegetables and chicken in the skillet and cook until the mixture is hot. Season to taste. Spoon the chicken mixture into a 9-inch deep-dish …
From therecipes.info


CHICKEN POT PIE WITH PUFF PASTRY RECIPE - ADD A PINCH
Drizzle the olive oil into a heavy Dutch oven or pot set over medium heat. Add the chicken and cook until browned. Using a slotted spoon, remove from the Dutch oven to a plate. Add the onions, potatoes, and carrots and cook until the onions are translucent and the potatoes and carrots are slightly tender, about 8 minutes.
From addapinch.com


CHICKEN POT PIE PUFF PASTRIES - SWANKY RECIPES
Chicken Pot Pie Puff Pastry recipe – Katies Cucina – click here. 12.6K shares. Pinterest 12.6K; Facebook 3; Yummly; 30 minute meal Chicken puff pastry vegetables. 1 . Buffalo Chicken Bacon Cheese Fries 22 Best Dessert Bars . 1 Comment. Reply Amanda @ Cookie Named Desire 09/04/2014 at 7:59 pm. Oh wow! This is such a cool idea. They looks absolutely delicious, I …
From swankyrecipes.com


PUFF PASTRY CHICKEN POT PIE RECIPE (SMALL BATCH) - HAPPY FOODS TUBE
2020-09-26 First, preheat your oven as the prep is really quick and puff pastry should not be standing long at room temperature. For the white sauce, melt butter in a saucepan. Stir in flour and cook for a minute or two before pouring in chicken stock while stirring constantly. Add salt, pepper and sage. Bring to a boil and turn off the heat.
From happyfoodstube.com


CHICKEN POT PIE WITH PUFF PASTRY RECIPE - THERESCIPES.INFO
coconut oil, small onion, garlic, carrots, celery,.... All information about healthy recipes and cooking tips
From therecipes.info


CHICKEN POT PIE WITH PUFF PASTRY CRUST RECIPE | LITTLE SPICE JAR
2020-11-04 Top with the cut out puff pastry sheets. Beat the egg and water together, brush the tops of the puff pastry with the egg mixture. Cut a slit in the center if you're using a circular cut out for the puff pastry crust. Place the ramekins or baking pan on a baking sheet and bake for 25-30 minutes or until the puff pastry gets lightly golden on top.
From littlespicejar.com


CHICKEN POT PIE WITH PUFF PASTRY - | BAKERSBEANS (WANDA BAKER)
2017-02-16 1 package Puff Pastry thawed. 1 egg beaten. flour. Instructions. In a small sauce pan, heat the chicken stock. In a large sauce pan over medium high heat add olive oil and potatoes. Cook for 5 minutes stirring regularly. Add onions and carrots cooking for another 5 minutes. Add butter and flour mixing well.
From bakersbeans.ca


HOMEMADE CHICKEN POT PIE (EASY TO MAKE) - SPEND WITH PENNIES
2021-01-29 Simmer 1 minute. Add drained potatoes, peas, and chicken. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper. Line a 9" deep-dish pie pan with a pastry crust. Add filling and top with second pie crust. Whisk egg yolk with 1 tablespoon water. Brush the pie crust with the egg mixture.
From spendwithpennies.com


PUFF PASTRY CHICKEN POT PIE - JOYOUS APRON
2019-09-19 Add salt and pepper to taste. Remove from heat. Bring half of mixture to a square casserole dish, and the other half to another square casserole dish. Place a puff pastry sheet (refrdigerated, not frozen) on each casserole dish. Tuck in the sides and corners of the dough. Crack an egg and beat egg to create egg wash.
From joyousapron.com


EASY CHICKEN POT PIE WITH PUFF PASTRY - DRIVE ME HUNGRY
2019-02-26 Preheat oven to 400 degrees F. Heat a large pot over medium high heat. Add the flour and butter and stir for 3 - 4 minutes until it becomes a light tan color. Next add the chicken stock, potatoes, celery, onions, cayenne pepper, and dried herbs. If using uncooked chicken, add it …
From drivemehungry.com


CHICKEN PIEROGI POT PIE IN PUFF PASTRY- WIKIFOODHUB
2 c cooked chicken (shredded/diced) 3/4 pkg mini potato & cheese pierogies (14-16) frozen and diced: 1 1/2 c frozen veggies diced (i used green/wax beans and baby carrots)
From wikifoodhub.com


CHICKEN & PIEROGIE POT PIE IN PUFF PASTRY | RECIPE | CHICKEN POT PIE ...
Aug 3, 2012 - The filling is out of this world good. It's chock full of chicken, potato & cheese pierogi's, carrots, green beans all in an amazing silky broth. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And …
From pinterest.com


MINI CHICKEN POT PIES WITH PUFF PASTRY - MAMA NEEDS CAKE®
2018-08-12 Allow puff pastry to thaw in fridge. Preheat oven to 425°. In large pot, fill half way with water. Bring to boil. Add carrots, onion, celery, potato and chicken breasts. Cook for about 20 minutes. Meanwhile, in medium saucepan, melt 1 1/2 tbsp. Stir in half of the flour and start to slowly adding in the 1/2 cup of milk. Whisk in chicken broth.
From mamaneedscake.com


HOMEMADE CHICKEN POT PIE WITH PUFF PASTRY AND CREAM
2017-05-07 2 cups Chicken Breast You can use chicken breasts or swing by your local market and pick up some rotisserie chicken, or I've actually used turkey left overs. 1 sheet Puff Pastry Frozen: 4 tablespoons Butter: 1/4 cup Onion Chopped: 1/4 cup Celery Chopped: 1/4 cup Carrot Chopped: Kosher Salt To Taste: 2 tablespoons Flour: 2 cups Milk: 1/2 cup ...
From bakerbecky.com


CREAMY CHICKEN POT PIE WITH PUFF PASTRY - DELICIOUS LITTLE BITES
2020-10-22 In a large skillet over medium-high heat, melt the butter, then add the shallot and garlic. Cook 1-2 minutes. Next, add the chicken and cook for another 1-2 minutes. Stir in the flour, salt, and tarragon. Mix in the milk and cream and bring to a boil. Reduce heat and simmer until the sauce thickens, about 5 minutes.
From deliciouslittlebites.com


EASY CHICKEN POT PIE WITH PUFF PASTRY RECIPE
2018-03-23 Add slurry to the broth and vegetables. Stir constantly. Add the diced chicken to the pot pie mixture. Stir and heat through. Add pot pie mixture to oven safe bowls. Cover each bowl with puff pastry dough. Egg wash the top of the dough. Bake for 20 minutes at 350 degrees or until the dough has puffed and is golden brown.
From asparkleofgenius.com


CHICKEN POT PIE WITH PASTRY CRUST – PUFF PASTRY
Directions. Set the pastry out to thaw. Heat the oven to 400°F. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and garlic powder and cook until tender, stirring often. Stir the gravy, vegetables and chicken in the skillet and cook until the mixture is hot. Season to taste. Spoon the chicken mixture into a 9-inch deep ...
From puffpastry.com


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