Chicken Pot Pies With Puff Pastry Recipes

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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 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

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.

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!

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.

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 WITH PUFF PASTRY



Chicken Pot Pie with Puff Pastry image

Chicken pot pie with puff pastry is a comforting casserole dish. Great use for leftover rotisserie or roasted chicken. And it freezes well too.

Provided by Semigourmet

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

Time 1h5m

Yield 8

Number Of Ingredients 11

⅓ cup salted butter
⅓ cup all-purpose flour
⅓ cup chopped onion
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups chicken broth
⅔ cup milk
½ (15 ounce) can peas, drained
½ (15 ounce) can carrots, drained
3 cups cubed, cooked chicken
1 (17.25 ounce) package frozen puff pastry, thawed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in chicken broth and milk; bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in peas and carrots and remove from the heat.
  • Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan, then pour chicken mixture on top. Place remaining pastry over the chicken mixture. Turn pastry edges under and flute.
  • Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 569.9 calories, Carbohydrate 36.6 g, Cholesterol 64.4 mg, Fat 38 g, Fiber 2.2 g, Protein 20 g, SaturatedFat 12.8 g, Sodium 741.7 mg, Sugar 3.3 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 POT PIE WITH HOMEMADE PUFF PASTRY - ALTON BROWN



Chicken Pot Pie With Homemade Puff Pastry - Alton Brown image

Transcribed from Good Eats episode 14x15. This calls for Scotch, or blitz, puff pastry, a much abbreviated and simplified version of the French classic; don't be intimidated!

Provided by DrGaellon

Categories     Pot Pie

Time 2h

Yield 4 serving(s)

Number Of Ingredients 25

10 ounces bread flour
2 ounces whole wheat flour
1 1/2 teaspoons kosher salt, processed in a spice grinder to yield 1 tsp fine salt
10 ounces unsalted butter, cubed and frozen
12 tablespoons ice water
2 tablespoons vegetable oil, divided
1 1/2 lbs boneless skinless chicken, cut into 1/2-inch cubes (thighs and or or breasts)
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 ribs, cut into 1/4-inch thick slices
2 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
4 tablespoons unsalted butter
3 ounces all-purpose flour
2 cups low sodium chicken broth
1 1/2 cups 2% low-fat milk, at room temperature
1/2 lb frozen green pea
1 teaspoon freshly chopped thyme
1 teaspoon freshly chopped tarragon
1 large egg, beaten
1 tablespoon water

Steps:

  • In a zip-top bag, combine bread flour, whole wheat flour, salt and butter. Place in freezer for 1 hour.
  • Place a 10-12" cast iron skillet over high heat. Add 1 tbsp vegetable oil. When it shimmers, cook chicken pieces (in batches, if necessary to avoid crowding) along with 1 tsp kosher salt. When cooked through but not browned, transfer to a large bowl and set aside.
  • Return pan to heat, but reduce to medium. Add another 1 tbsp oil, then add onions, mushrooms, carrots, celery and garlic, as well as 1 1/2 tsp kosher salt, black pepper, dried thyme and dried tarragon. Cook, stirring often, until onions are wilted, about 4 minutes. Add butter. When melted, sprinkle over flour and stir well for 1-2 minutes to cook out the raw-flour taste. Slowly stir in chicken broth and milk. Bring to a simmer and cook 3 minutes until thickened.
  • Off heat, return chicken to sauce, along with peas, fresh thyme and fresh tarragon. Place a large flat lid on top of the skillet and set aside.
  • Dump the flour-butter mixture onto a clean counter. Using a bench scraper, chop into the mixture until the butter is reduced to the size of peas. Sprinkle ice water over the mixture 1-2 tbsp at a time, then fold in with bench scraper. Once 8-10 tbsp of water is incorporated, and the flour is starting to form clumps, scrape the mixture together into a 4" square pile, and start whacking it with a rolling pin, until it forms a 12x4" rectangle. Fold in thirds and repeat. If the butter starts to feel soft, place a baking sheet (which you previously stored in the freezer) on top, then place ice packs or zip-top bags of ice on the sheet pan, for 5-6 minutes, until it firms up again.
  • After 4 repeats of the letter fold above, the last will be a book fold - fold both ends into the center, then fold in half at the resultant seam. Wrap tightly in parchment paper and refrigerate 1 hour.
  • Preheat oven to 425°F.
  • Set 4 16-ounce souffle dishes or onion soup crocks on a baking sheet. Beat together egg wash and have standing by. Cut dough in half; roll one piece out to about 1/4" thick, using bench flour as necessary to avoid sticking. Find a pot lid a little wider than your dishes and use it to trace out two circles from the dough; repeat with the other piece. Brush each disk with egg wash.
  • Fill dishes almost to the top with chicken mixture. Top each with a disk of dough, egg wash side down. Brush the exposed tops with more egg wash. Bake in preheated oven 15 minutes, then rotate pan 180°, lower heat to 400F and cook another 15-20 minutes until tops are deep brown and crispy. Cool on a rack 10-15 minutes before serving.

Nutrition Facts : Calories 1489.3, Fat 86, SaturatedFat 47.7, Cholesterol 346, Sodium 2179, Carbohydrate 117.6, Fiber 10.6, Sugar 17.2, Protein 68.3

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

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From eatthis.alwaysdata.net


CHICKEN POT PIES IN PUFF PASTRY SHELLS - KATIE'S CUCINA
2013-09-09 Stir in cooked shredded rotisserie chicken. Cook for 5 minutes until heated through. Sprinkle 1 tablespoon fresh parsley over the chicken pot pie mixture, stir and turn off heat. …
From katiescucina.com


CHICKEN POT PIES WITH PUFF PASTRY TOPS RECIPE | RACHAEL RAY
Brush the dough with the egg wash and bake to golden, 20 to 25 minutes. While the pastry is baking, in a large pot, melt the butter over medium heat. Add the ramp whites, onions, garlic, …
From rachaelray.com


CHICKEN POT PIE WITH ROUGH PUFF PASTRY PT 2 - RECIPEJUNGLE
Title: Chicken Pot Pie with Rough Puff Pastry Pt 2 Categories: A-extraordi, Casserole, Poultry Yield: 1 Servings. See part 1. To make the egg wash — Blend the egg yolk and cream. Brush …
From recipejungle.com


CHICKEN POT PIE BUNDLES RECIPES
Steps: Preheat the oven to 350. Heat 1 T. of the oil in a large non-stick skillet, over medium-high heat. Add carrot and onion and cook, stirring frequently, until softened, about 5 minutes.
From recipes.servegame.org


CHICKEN POT PIES - MY COUNTRY TABLE
2022-01-19 Add the remaining chicken broth and the chicken and stir constantly for a couple of minutes. Add the half & half and seasonings and mix thoroughly. Simmer over medium-low …
From mycountrytable.com


CHICKEN POT PIE - ONCE UPON A CHEF
In a large sauté pan over medium heat, melt the butter, Add the yellow onion, garlic, celery, pearl onions, and carrots. Sauté for 8 to 10 minutes, or until the carrots are just cooked. Add the …
From onceuponachef.com


CHICKEN POT PIE WITH PUFF PASTRY RECIPE - ADD A PINCH
Preheat the oven to 425º F. 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 …
From addapinch.com


CHICKEN POT PIE | RECIPETIN EATS
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. …
From recipetineats.com


BAREFOOT CONTESSA | CHICKEN POT PIE | RECIPES
Stir in the chicken, carrots, peas, onions, and parsley. Spoon into a 10 x 13 x 2-inch oval or rectangular baking dish and place the dish on a sheet pan lined with aluminum foil. Unfold a …
From barefootcontessa.com


PUFF PASTRY CHICKEN POT PIES - LINGER
2019-11-14 Pour the chicken stock in a Dutch oven and add the chicken breasts. Cook for 50-60 minutes or until an instant-read thermometer registers 165°F in the thickest part of the …
From lingeralittle.com


WINNER WINNER CHICKEN POT PIE DINNER - PINTEREST.CA
Sep 25, 2020 - Grab the recipe off of Pinterest, personalized with some puff pastry for ease of weeknight meal. Absolutely delicious! Sep 25, 2020 - Grab the recipe off of Pinterest, …
From pinterest.ca


THE BEST CHICKEN POT PIE WITH PUFF PASTRY | CAMILA MADE
2022-02-17 Frozen puff pastry, thaw two 17.3-ounce packages (4 sheets). Preheat the oven to 425 degrees F. Shred the meat of the Rostisserri chicken and discard the skin and bones. …
From camilamade.com


CHICKEN POT PIE WITH PUFF PASTRY - THE SEASONED MOM
2021-09-17 Make the filling in a 10-inch cast iron skillet. Top with the puff pastry. Brush with egg wash, season with salt and pepper, and cut slits in the top to vent. Bake in a 375°F oven …
From theseasonedmom.com


CHICKEN POT PIE WITH PUFF PASTRY | JAMIE OLIVER PIE RECIPES
Preheat the oven to 220°C/425°F/gas 7. Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil …
From jamieoliver.com


PUFF PASTRY CHICKEN POT PIE - THE COUNTRY COOK
2021-11-23 Preheat the oven to 400 degrees F. Add the butter to a medium saucepan over medium heat. Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add …
From thecountrycook.net


CHICKEN POT PIE IN A SHELL – PUFF PASTRY
Directions. Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Stir the soup, milk and peas and carrots in the skillet and heat to a boil. …
From puffpastry.com


EASY CHICKEN POT PIE WITH PUFF PASTRY CRUST | FOODIECRUSH.COM
2019-05-30 Preheat the oven to 400 degrees F. Unwrap the puff pastry and use a rolling pin to lengthen the dough. Cut the puff pastry into 4 squares. Fill each baking dish or ramekin with 1 …
From foodiecrush.com


QUICK AND EASY HOMEMADE CHICKEN POT PIES WITH PUFF PASTRY
Bring your puff pastry to room temperature, cutting it into 2 to 3 inch squares. Alternatively, use a cookie cutter to cut shapes out. Place the cut puff pastry pieces on a baking sheet with …
From lenaskitchenblog.com


CHICKEN POT PIE WITH PUFF PASTRY PIONEER WOMAN / WATCH RECIPE ...
Roll out the pie crust on a floured surface and lay it over the top of the dish. Season the filling with salt. Begin preheating the oven to 400 degrees and by dicing the celery, carrots, and onion …
From lissasloves.com


PUFF PASTRY CHICKEN POT PIE RECIPE (SMALL BATCH) - HAPPY FOODS TUBE
2020-09-26 How to make puff pastry chicken pot pie recipe. First, preheat your oven as the prep is really quick and puff pastry should not be standing long at room temperature. For the …
From happyfoodstube.com


CHICKEN POT PIE WITH PUFF PASTRY | GIRL HEART FOOD®
2019-02-03 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 chicken, cranberries …
From girlheartfood.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 …
From joyousapron.com


EASY CHICKEN POT PIE WITH PUFF PASTRY - SCRAMBLED AND SPICED
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 …
From scrambledandspiced.com


CHICKEN POT PIES WITH PUFF PASTRY RECIPE - RECIPES.NET
2022-03-23 Measure dimensions of six 1¼- to 1½-cup casseroles or custard cups. On lightly floured surface roll each sheet of pastry into a 16×12-inch rectangle.
From recipes.net


SKILLET CHICKEN POT PIE WITH PUFF PASTRY | SOUTHERN LIVING
A pretty patchwork pastry top gives this chicken pot pie a new look. To make the pastry squares, roll out one puff pastry sheet into a 12-inch square, then using a paring knife or …
From southernliving.com


CHICKEN POT PIE WITH PASTRY CRUST – PUFF PASTRY
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 …
From puffpastry.com


CHICKEN POT PIE IN PUFF PASTRY SHELLS - PUDGE FACTOR
2021-11-11 Instructions. Melt butter in a large Dutch oven over medium heat. Add the chicken and cook until all pink is gone, about 7 minutes. Add the salt, pepper, thyme, rutabaga, …
From pudgefactor.com


CHICKEN POT PIES WITH PUFF PASTRY BEST RECIPES
Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan, then pour chicken mixture on top. Place remaining pastry over …
From findrecipes.info


CHICKEN POT PIE RECIPE PUFF PASTRY - PIEPRONATION.COM
2021-11-18 To make a gluten-free pot pie: Swapping the all-purpose flour for 1:1 Baking Flour . Swap the puff pastry for gluten-free pie dough. To make a dairy-free pot pie: Use your …
From piepronation.com


CHICKEN POT PIE WITH PUFF PASTRY - LISA G COOKS
2021-10-18 Drape the puff pastry over the casserole. Whisk egg together with 2 tbsp water. Brush the egg wash evenly on the puff pastry. Poke a couple holes in the puff pastry to let …
From lisagcooks.com


INDIVIDUAL CHICKEN POT PIE WITH PUFF PASTRY - ALTON BROWN
Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside. Make the crust: Combine the bread flour, whole wheat flour, and salt in a …
From altonbrown.com


MINI CHICKEN POT PIES WITH PUFF PASTRY - MAMA NEEDS CAKE
2018-08-12 Instructions. 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. …
From mamaneedscake.com


CHICKEN PUFF PIE RECIPE - PILLSBURY.COM
1. Heat oven to 375°F. Cook frozen vegetables as directed on package. Drain. 2. In large saucepan, combine cooked vegetables and all remaining ingredients except crescent rolls and …
From pillsbury.com


ROUGH PUFF PASTRY FOR CHICKEN POT PIE - RECIPE - FINECOOKING
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 …
From finecooking.com


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Top Asked Questions

How do you make chicken patties with puff pastry?
Stir in chicken broth and milk; bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in peas and carrots and remove from the heat. Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan, then pour chicken mixture on top. Place remaining pastry over the chicken mixture.
What is the best way to cook chicken pot pie?
A chicken pot pie topped with a flaky puff pastry! Preheat the oven to 400 degrees F (200 degrees C). Roll out 1 sheet of puff pastry into an 11-inch square.
What is the best way to cook puff pastry?
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.
What can I do with leftover puff pastry chicken pot pie?
As for the leftover Puff Pastry Chicken Pot Pie that is already baked, simple store it in the refrigerator and microwave to heat it up. If you have time, you can even place an aluminum foil over the leftover and bake it to heat it up.

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