Chicken Pot Pies With Puff Pastry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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 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.

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!

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.

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

PUFF PASTRY CHICKEN POT PIE



Puff Pastry Chicken Pot Pie image

My mother loves chicken pot pie but I had frozen dinners. So this was my 1st attempt at making a chicken pot pie. It's a little more time consuming then just opening a box and sticking a frozen pot pie in the oven but this way you control the ingredients and there are no additives. I also try to use organic whenever possible which makes it even more healthy than the frozen kind. And we had no left overs. Everyone went back for seconds

Provided by tabasco0697

Categories     Chicken

Time 2h

Yield 6 1 - 1 1/2 cup servings, 6 serving(s)

Number Of Ingredients 23

17 1/3 ounces pepperidge farm puff pastry sheets (thawed - 40 minutes on the counter or overnight in refrigerator)
1 1/2 lbs boneless skinless chicken breasts (cut into small bite sized pieces)
20 baby carrots (diced)
1 stalk celery (diced)
1/4 cup sweet onion (diced)
1/3 cup salted butter
1/3 cup all-purpose flour, plus
2 tablespoons all-purpose flour (for use with puff pastry)
3 1/4 cups chicken broth
1 teaspoon dry mustard (ground)
3/4 teaspoon garlic powder (divided)
1/2 teaspoon onion powder, plus
1/8 teaspoon onion powder (divided)
1/2 teaspoon crushed rosemary
1/2 teaspoon sea salt (divided)
1/2 teaspoon fresh ground pepper (divided)
1/2 teaspoon paul prudhomme magic poultry seasoning
2 tablespoons extra virgin olive oil
1 tablespoon cornstarch
1 cup frozen peas (thawed)
1 teaspoon parsley flakes, plus
1/4 teaspoon parsley flakes (divided)
1 tablespoon shortening

Steps:

  • Pre-heat oven to 400 and lightly grease 2 quart square baking dish. Sit aside.
  • In medium sized mixing bowl add small bite size pieces of chicken breasts, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, rosemary, Paul Prudhomme Poultry Magic seasoning, 1/4 teaspoon sea salt and 1/4 teaspoon fresh ground black pepper and extra virgin olive oil. Stir until all pieces are covered in oil and seasonings. Heat remaining oil in skillet on medium - medium high heat. Add chicken and brown until light golden brown about 5 minutes (remember chicken will also be baked for at least 25 minutes). Cover a plate with a paper towel and using a slotted spoon put chicken on paper towel to drain oil. Make sure to cover with another paper towel so chicken won't dry out.
  • On a lightly floured surface roll out the first sheet of puff pastry to 12 inch square. If the pastry cracks use a dab of water on your finger tip and lightly push to reseal. Take the pastry and lay in the casserole dish. Position until all sides are even. Be careful not to tear but you don't need to handle with kid gloves either. It's always easy to reseal any tear. Trim any excess that hangs over the edges of the casserole dish. Cover with foil and bake for 25 minutes or until all darker, doughy areas are lighter and puffed. While the puff pastry is baking you can multi-task by making the vegetables and sauce.
  • In a skillet melt butter on medium-medium high heat. Add vegetables and cook until tender crisp. About 5-7 minutes. Don't over cook because vegetables will be cooking while you make the sauce and also baking in the oven later. You don't want them to turn to mush. Add flour and stir cooking until flour turns golden brown approximately 3 minutes. Slowly add chicken broth, ground dry mustard, remaining salt, remaining fresh ground pepper, remaining garlic powder, remaining onion powder, 1 teaspoon parsley flakes, peas and corn starch (no need to make a slurry). Reduce to simmer and stir constantly until sauce thickens. If it's too thick add a little extra chicken broth. Sit aside and wait until bottom shell is finished baking.
  • Re-flour your surface and place 2nd puff pastry sheet. Using a pizza cutter cut into 1/4 inch strips.
  • Once bottom shell is finished baking add chicken and sauce mixture. Place puff pastry strips on top using a weave design (or whatever design you feel like making. I haven't mastered the weave yet but I'm working on it). Trim any excess puff pastry. Sprinkle with remaining parsley flakes. Place casserole on foil lined baking sheet and place in oven. Cook for 25 minutes or until sauce is bubbly and puff pastry is golden brown.

Nutrition Facts : Calories 828.7, Fat 52.2, SaturatedFat 16.4, Cholesterol 99.7, Sodium 1081.3, Carbohydrate 53.4, Fiber 3.9, Sugar 4.2, Protein 35.6

More about "chicken pot pies with puff pastry recipes"

CHICKEN POT PIE | RECIPETIN EATS
chicken-pot-pie-recipetin-eats image
2018-10-22  · Everybody will fall in love with this easy Chicken Pot Pie!! With a creamy chicken and vegetable filling lightly infused with herbs, this Chicken Pot Pie made with puff pastry lids can be served in individual pots or made as one big pie. This Chicken Pot Pie recipe is made by poaching uncooked chicken …
From recipetineats.com
5/5 (82)
Total Time 1 hr 15 mins
Category Mains
Calories 588 per serving
  • Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
  • Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!
See details »


CHICKEN POT PIE - ONCE UPON A CHEF
chicken-pot-pie-once-upon-a-chef image
2017-10-11  · Between the chicken, the sauce, and the crust, you could spend an entire day in the kitchen making traditional chicken pot pie. For this version, my goal was to come up with an easy recipe that didn’t sacrifice flavor. After many trials, I found that using a rotisserie chicken for the filling and a good quality store-bought puff pastry …
From onceuponachef.com
5/5 (83)
Category Dinner
Cuisine American
Total Time 1 hr 10 mins
  • NOTE: For this recipe, you'll need 4 to 6 oven-safe (to 425°F) soup bowls. For larger portions, use bowls with an 18 to 20-oz capacity; for smaller portions, use bowls with a 12 to 14-oz capacity. If making 4 servings, one (14-oz) package of puff pastry will suffice. However, if making 6 servings, you'll need another package.
  • Dust a clean, dry work surface with flour and place the puff pastry over top. Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. (Depending on the brand of puff pastry you buy, you may not need to roll it out that much.) Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the diameter of your soup bowls. (Alternatively, cut out 6 circles if making smaller portions.) Place the dough rounds on the foil-lined baking sheet and refrigerate until ready to use.
See details »


CLASSIC CHICKEN POT PIE RECIPE | BON APPéTIT
classic-chicken-pot-pie-recipe-bon-apptit image
2014-01-14  · Transfer mixture to a shallow 2-qt. baking dish. Unfold pastry and gently roll out on a lightly floured work surface just to smooth any creases and make large …
From bonappetit.com
3.9/5 (248)
Estimated Reading Time 2 mins
Servings 6
  • Preheat oven to 400°. Heat butter in a large skillet over medium heat. Add shallot and thyme and cook, stirring often, until shallot is translucent and golden, about 4 minutes. Add ½ cup flour and cook, whisking constantly, until mixture is pale golden and smells like popcorn, about 5 minutes.
  • Whisk in broth ½-cupful at a time, incorporating completely before adding more. Whisk in cream; season with salt and pepper. Bring mixture to a boil, reduce heat, and simmer, whisking occasionally, until thick enough to coat a spoon, about 3 minutes. Reduce heat as needed to maintain a simmer and add carrots; cook until nearly tender, about 5 minutes.
  • Mix in chicken, pearl onions, and peas, then add hot sauce, Worcestershire sauce, and vinegar and season with salt and pepper.
  • Transfer mixture to a shallow 2-qt. baking dish. Unfold pastry and gently roll out on a lightly floured work surface just to smooth any creases and make large enough to fit over dish, if needed. Drape over baking dish and trim pastry so it is slightly larger than the dish if using puff pastry (you want a little overhang), or crimp dough around edge of dish if using pie dough. Brush with egg and make 2 or 3 slits in the pastry with a sharp knife.
See details »


CHICKEN POT PIE WITH PUFF PASTRY | JAMIE OLIVER PIE RECIPES
chicken-pot-pie-with-puff-pastry-jamie-oliver-pie image
2017-08-25  · Method. 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 into the larger pan. Peel and roughly chop the onions, adding them to the larger pan …
From jamieoliver.com
Servings 4
Total Time 30 mins
Category Lunch & Dinner Recipes
Calories 683 per serving
  • 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.
See details »


CHICKEN POT PIE WITH PUFF PASTRY | GIRL HEART FOOD®
chicken-pot-pie-with-puff-pastry-girl-heart-food image
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 and peas. Place in serving dishes (or one large dish), top with puff pastry …
From girlheartfood.com
Ratings 20
Estimated Reading Time 6 mins
Category Main Course
Total Time 1 hr 20 mins
  • Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes.
  • Add celery, carrot, sweet potato, Herbes de Provence, salt, and black pepper. Stir to combine. Cook veggies 5 minutes, stirring often, until they start to get a little tender.
See details »


CREAMY CHICKEN POT PIE - NICKY'S KITCHEN SANCTUARY
creamy-chicken-pot-pie-nickys-kitchen-sanctuary image

From kitchensanctuary.com
4.9/5 (41)
Uploaded 2018-09-11
Category Dinner
Published 2018-09-10
See details »


QUICK AND EASY CHICKEN POT PIES RECIPE WITH PUFF PASTRY CRUST
quick-and-easy-chicken-pot-pies-recipe-with-puff-pastry-crust image
2016-03-16  · Divide the chicken pot pie filling among 4 ramekins and cover each ramekin with a puff pastry circle, pulling the pastry down over the sides. Beat egg and water together and brush over the top of the puff pastry. Cut a small circle into the center of each puff pastry …
From premeditatedleftovers.com
Servings 4
Estimated Reading Time 2 mins
Category Main
Total Time 55 mins
See details »


THE ULTIMATE CHICKEN POT PIE – PUFF PASTRY
the-ultimate-chicken-pot-pie-puff-pastry image
Heat the oven to 400°F. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry…
From puffpastry.com
Servings 6
Total Time 2 hrs 25 mins
Estimated Reading Time 3 mins
See details »


PUFF PASTRY POT PIE RECIPE - SCOTT HOCKER | FOOD & WINE
2016-01-13  · Step 1. Preheat the oven to 425°F. In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 ...
From foodandwine.com
5/5 (1)
Category Meat & Poultry Recipes, Chicken Recipes
Servings 4-6
Total Time 1 hr
  • Preheat the oven to 425°F. In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste.
  • Place the filling in a 2 1/2-to 3-quart soufflé dish. Trim the puff pastry into an 8-inch square and place it over the soufflé dish. Brush the puff pastry with some of the egg mixture, then cut a steam vent in the pastry. Bake until the filling is bubbling and the pastry is golden, about 30 minutes.
See details »


HOMEMADE CHICKEN POT PIE (EASY TO MAKE) - SPEND WITH PENNIES
2021-01-29  · To Make Individual Pot Pies with Puff Pastry. Increase liquid (broth/cream) by ¼ cup. Divide mixture over 6 oven-safe bowls. Cut a sheet of puff pastry into squares large enough to overhang about 1" on each dish. Cut 4 slits in each piece to allow steam to escape. Drape puff pastry …
From spendwithpennies.com
5/5 (12)
Total Time 57 mins
Category Chicken, Dinner, Lunch, Main Course
Calories 470 per serving
  • Placed diced potatoes in a small saucepan with water. Simmer covered until potatoes are tender, about 10 minutes. Drain well.
  • Place butter in a saucepan. Add onion, garlic, and seasonings cook over medium heat until softened, about 3-4 minutes. Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn.
See details »


CHICKEN POT PIE WITH PUFF PASTRY CRUST - SEASONS AND SUPPERS
2018-11-23  · A store-bought rotisserie chicken would also work well. Alternately, simply cook off some chicken breasts to use. These chicken pot pies are just as nice with turkey, especially leftover Thanksgiving turkey! Puff Pastry - I love the pre-rolled sheets of puff pastry…
From seasonsandsuppers.ca
5/5 (6)
Total Time 55 mins
Category Main Course
Calories 341 per serving
  • Do ahead: Thaw puff pastry and the roll out on a lightly floured surface into a 1/4-inch thick square or rectangular larger than the dimensions of your baking dish (or disheby about 3 inches on each side. Transfer to a baking sheet, cover tightly with plastic wrap and refrigerate for at least 1 hour.
  • Remove chilled dough from refrigerator, and place on a cutting board. Place your intended baking dish directly onto the dough, with the opening side down. With a sharp knife, cut around the dish so that you have an even 3 inches around the dish on all edges. Return the dough to the baking sheet, wrap tightly with plastic, and chill for an additional hour.
  • In a large heavy pot, melt 5 tablespoons butter over medium-high heat. Add the onion, potatoes, and carrots. Cook, stirring regularly, until the potatoes and carrots are tender, about 10 minutes. Add the mushrooms, cooking until mushrooms are heated through. Add flour, and cook, stirring, for 1 minute. Pour in chicken stock and milk. Stir well. Bring to a simmer and cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Stir in chicken, peas, parsley, and thyme. Taste and season well with additional salt and pepper, if necessary. Transfer filling to your baking dishes, filling not quite to the top, so there will be a bit of space between the filling and the topping. Let stand to allow to cool 10 -15 minutes before topping. Meanwhile, place oven rack in lower third of the oven and preheat oven to 425° F.
See details »


PUFF PASTRY CHICKEN POT PIE RECIPE (SMALL BATCH) - HAPPY ...
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 white sauce, melt butter in a saucepan. Stir in flour and cook for a minute or two before pouring in chicken …
From happyfoodstube.com
5/5 (6)
Total Time 45 mins
Category Dinner, Lunch
Calories 633 per serving
  • Meanwhile, melt butter in a saucepan. Add flour and stir for 1-2 minutes before slowly adding chicken stock, while stirring constantly.
  • Once you see the sauce starts thickening, add sage, salt and pepper and bring to a boil while stirring. When ready, turn off the heat and set aside.
  • In a medium bowl, combine frozen vegetable mix, cooked chicken and the sauce. Mix well. Pour this mixture in an oven-proof dish (see note 8), cover with puff pastry, brush with egg wash (optional) and bake for 35 minutes or until the puff pastry is puffed and golden brown on top and the filling is bubbling away.
See details »


CHICKEN POT PIE WITH PUFF PASTRY - PINCH AND SWIRL
2018-02-17  · How to Make Chicken Pot Pie with Puff Pastry. Step 1: Butter 4 1-½ cup baking dishes and set aside. Cook and stir onion in a large saucepan until softened. Stir in remaining vegetables and thyme. Add chicken broth and bring to boil. Step 2: Stir in chicken…
From pinchandswirl.com
4.5/5 (2)
Calories 587 per serving
Category Main Course
  • Heat olive oil over medium heat in a medium saucepan. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened. Add carrots, celery, and potato; cook and stir 2 minutes more. Add thyme and broth; bring to boil. Stir in cubed chicken; reduce heat and simmer 6 minutes or until chicken and vegetables are nearly tender.
  • Meanwhile, heat a small saucepan over medium heat. Add butter. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste. Add to broth mixture and stir to combine. Cook and stir boiling mixture until it thickens, about 3 minutes. At this point, the potatoes and chicken should be tender. Stir in half and half and season to taste with salt and freshly ground black pepper.
See details »


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 sheet of puff pastry on top of the chicken and vegetable mixture and cut the pastry to fit the dish. Cut 3 slits in the pastry …
From barefootcontessa.com
  • Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper and roast for 35 to 40 minutes, until cooked through. Set aside until cool enough to handle. Separate the meat and discard the bones and skin. Dice the chicken into ¾ inch cubes. You will have 4 to 6 cups of diced chicken.
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock mixture and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the cream. 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 sheet of puff pastry on top of the chicken and vegetable mixture and cut the pastry to fit the dish. Cut 3 slits in the pastry to allow steam to escape. Brush the pastry with the egg wash and bake for 30 to 40 minutes, until the pastry is browned and the stew is bubbly and hot. Serve hot.
See details »


HOMESTYLE CHICKEN POT PIE WITH HAM – PUFF PASTRY
Heat the butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 1 minute. Stir in the broth. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the chicken, ham and vegetables. Pour the chicken mixture into a 9-inch pie plate. Unfold the pastry sheet and place it over the chicken mixture.
From puffpastry.com
Servings 6
Total Time 1 hr 26 mins
Estimated Reading Time 2 mins
See details »


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. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
From puffpastry.com
Servings 6
Total Time 55 mins
Estimated Reading Time 2 mins
See details »


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
Servings 4
Total Time 1 hr 40 mins
Estimated Reading Time 2 mins
See details »


RECIPES FOR CHICKEN PIES 8 OF THE BEST FALL PIE RECIPES
5 - Puff Pastry Chicken Potpie {Recipes For Chicken Pies} When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It’s easy …
From yournewfoods.com
See details »


CHICKEN POT PIE BISCUITS - RECIPES-HOMEMADE
3 c chicken stock. 2 chicken breasts. 1 c milk. 1 large potato, diced and blanched. 1 c frozen peas, defrosted. 4 sheets puff pastry. 1 Egg, beaten. How to make Chicken Pot Pie Biscuits. Step 1: Prepare the oven. Preheat it to 375 degrees. Step 2: Melt butter in a frying pan over medium heat.
From recipes-homemade.com
See details »


PUFF PASTRY CHICKEN POT PIE | COOKING PROFESSIONALLY
Ingredients • 2 square puff pastry sheets • 1 egg • 1 pound ground sausage • 4 cups diced/shredded cooked chicken • 1/2 cup butter • 1/2 cup flour • 2 cups chicken broth • 12 ounces chicken gravy • 1 1/2 cups 2% milk • 16 ounces frozen mixed vegetables • 2 cups frozen diced hash brown • salt, to taste • black pepper, to taste
From cookingprofessionally.com
See details »


Related Search