Puff Pastry Chicken Pot Pie 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

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 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.

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

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.

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From pepperidgefarm.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 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 ...
From barefootcontessa.com


PUFF PASTRY CHICKEN POT PIE - LIBBY'S VEGETABLES
Boil in a small pot until just tender. Drain and set aside. 2. In large sauté pan over medium heat, add 2 tablespoons olive oil. Add chicken thighs, onion and garlic. Sauté until meat starts to brown and is cooked through (to 165 degrees). Remove from pan and set aside. 3. Add remaining 1 tablespoon olive oil to pan with mushrooms and thyme.
From libbysvegetables.com


CHICKEN POT PIE WITH PUFF PASTRY - RECIPES BY NORA
2022-03-23 Make the filling. Set a 4-quart Dutch oven (or a shallow pot) over medium heat. (8)Sauté the onions in butter until softened for about 5 minutes. (9)Toss in the garlic and carrots. Stir and cook for 2 minutes. Sprinkle the flour and mix them up. (10)Pour in the chicken stock (chicken base + water).
From recipesbynora.com


CHICKEN PUFF POT PIE | TASTY KITCHEN: A HAPPY RECIPE ...
Using a sharp knife, cut holes in the middle of the puff pastry for ventilation. Mix a little water with your egg yolk and brush the mixture over the top of each puff pastry. This will give it a nice, golden brown shine when it is done. Bake the pies for 20-25 minutes until the pastry is browned. Remove from the oven and let cool for 5-10 ...
From tastykitchen.com


CREAMY CHICKEN POT PIE - NICKY'S KITCHEN SANCTUARY
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 onions and butter using a balloon whisk. It should form into a creamy paste (or roux).
From kitchensanctuary.com


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 kitchen shears to cut it into 16 3-inch squares. To save prep time, shred the chicken and chop the carrots and leek up to two days ahead.
From southernliving.com


THE ULTIMATE CHICKEN POT PIE – [STAGE] PUFF PASTRY
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 …
From stage.puffpastry.com


CHICKEN PIE WITH PUFF PASTRY RECIPE - BBC FOOD
Method. Preheat the oven to 200C/180C (fan)/Gas 6. For the sauce, melt the butter in a heavy-bottomed saucepan, add the flour and cook slowly over a …
From bbc.co.uk


PUFF PASTRY POT PIE RECIPE - SCOTT HOCKER | FOOD & WINE
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


SIMPLE TOMATO PUFF PASTRY TART : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday …
From recipeschoice.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 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 ...
From addapinch.com


CHICKEN POT PIE WITH PUFF PASTRY CRUST - SEASONS AND SUPPERS
2018-11-23 Cook a little longer on the stove-top if necessary. If you'd prefer one big chicken pot pie instead of individual ones, bake this recipe in a 9x13-inch pan instead. I can't stress enough that salt is critical for this dish. Taste your filling before baking. You should taste the salt.
From seasonsandsuppers.ca


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 and peas. Place in serving dishes (or one large dish), top with puff pastry and bake until bubbling and the top is golden brown.
From girlheartfood.com


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Top Asked Questions

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.
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.
Can you make chicken pot pie with store bought puff pastry?
This easy Puff Pastry Chicken Pot Pie is made with a thick and creamy filling that is topped with a store-bought puff pastry to make a delicious top crust! I adore any and all things chicken pot pie related! It's just one of my family's favorite meals so I'm always messing around with different versions.
How to cook chicken stew with puff pastry?
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.

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