PRESSURE COOKER CHICKEN POT PIE WITH PUFF PASTRY RECIPE - (4.4/5)
Provided by jlwoodruff
Number Of Ingredients 22
Steps:
- In a pressure cooker, heat oil. Add onion, garlic, carrots, and celery and saute in hot oil over medium high heat for 2 minutes. Add chicken pieces, stir, and cook 1 minute. Stir in broth, lemon juice, sherry, mushrooms, potatoes, salt, pepper, and herbs. Secure lid. Over high heat, bring cooker up to pressure. Reduce heat to maintain pressure and cook 6 minutes. Release pressure and remove lid. Stir in peas. Bring to a boil and cook 1 minute. Reduce heat to medium. Discard bay leaf. Combine half-and-half, butter and potato starch in a small bowl, blending until smooth. Stir into chicken mixture until thoroughly mixed. Pour into a 13x9 baking dish or 6 individual ovenproof dishes. Preheat oven to 400°F. On a lightly floured surface, roll puff pastry, overlapping pastry sheets, into a rectangle slightly larger than baking dish, or cut rounds slightly larger than the individual dishes. Brush away excess flour. Place pastry over chicken mixture. Using a paring knife, trim away excess dough around dish edges. Place dish on baking sheet. Bake 12 minutes or until golden brown.
PUFF PASTRY CHICKEN POT PIE
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
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
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
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
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
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
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
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
CHICKEN POTPIES WITH PUFF PASTRY
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
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.
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INSTANT POT CHICKEN POT PIE - TESTED BY AMY + JACKY
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- Optional - Brown Chicken in Instant Pot: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says HOT. Pat dry chicken with a paper towel. Season one side of chicken with salt & black pepper. Add 2 tbsp (28g) unsalted butter or olive oil in inner pot, and ensure to coat it all over the whole bottom of the pot. Place the seasoned side of chicken in Instant Pot. Season the other side of chicken with more salt & black pepper. Brown one side of the chicken for 3 minutes before flipping over, then brown the other side for another 3 minutes. Set aside the browned chicken.
- Saute Onions and Veggies: Add sliced onions in Instant Pot, then saute for 3 minutes. Add in minced garlic cloves, 2 bay leaves, ¼ tsp (0.4g) dried thyme, 120g diced celery, and 300g diced carrots, then saute for another minute.
- Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
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