CHICKEN POT PIE WITH PUFF PASTRY
A farmhouse favorite! This old-fashioned chicken pot pie with puff pastry has a flaky, golden brown crust and a creamy chicken and vegetable filling.
Provided by Blair Lonergan
Categories Dinner
Time 1h20m
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 391 kcal, Carbohydrate 27 g, Protein 18 g, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 62 mg, Sodium 595 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 13 g
CHICKEN & PIEROGI POT PIE IN PUFF PASTRY
The filling is out of this world good. It's chock full of chicken, potato & cheese pierogies, carrots, green beans all in an amazing silky broth, *HEAVEN*!! The crust though to be honest, just didn't bring it to the level I was looking for. I tried it with crescent dough, biscuit dough and the obvious pie dough, nope, nada! Till...
Provided by Didi Dalaba
Categories Savory Pies
Time 50m
Number Of Ingredients 13
Steps:
- 1. In a large skillet over medium heat add your butter to the pan and let melt. Add your shredded chicken and sprinkle with the onion powder and marjoram. As chicken is being warmed thru, dice your frozen pierogies and veggies. Add your pierogies first to the pan.
- 2. Saute till potatoes are just starting to defrost and becoming soft. Next add your vegetables.
- 3. Measure out your water and add your chicken base to the water and stir for a second or so. No need to dissolve completely, the cooking process will do that. Add your chicken water to skillet and stir. You will see your chicken mixture literally thicken, no need for thickeners in this recipe. The magic of the pierogies thickens this dish naturally, see...
- 4. Bring to simmer, add your pepper, stir, cover and let the filling cool. As the filling is cooling, the pierogies will literally plump up. You want the pierogies to plump up and just become little gems of goodness in your mouth!! While filling is cooling, let's prepare our dough. On a flat surface, liberally sprinkle flour. Add your thawed pastry sheet and sprinkle a little more flour on top. Roll out your pastry sheet to an about 12 x 16 rectangle. Cut into four pieces.
- 5. Pre-spray your pie tins and lay a piece of puff pastry into each tin. You will have some overlapping areas, and you will probably have an area you will have to bring the dough up as to cover the entire bottom part of the tin, as below.
- 6. Repeat rolling out and cutting with the second pastry sheet and set aside. Your filling should be cooled and thoroughly plumped up now.
- 7. Preheat your oven to 400F. Add your cream to the cooled chicken mixture and stir thoroughly.
- 8. Fill your pie tins evenly with the chicken mixture.
- 9. Lay your quartered pastry sheets evenly over each pie. You can either bring your bottom dough over and incorporate it with the top, or you can bring the top under, and incorporate it with the bottom piece. I've done it both ways so you can see, and I prefer to bring the bottom over to meet the top and twisting the ends. Brush liberally with egg wash and cut 2 slits onto the top to allow for steam to escape.
- 10. Place on a baking sheet in case of spill overs. Bake for 26-30 minutes till crust is golden brown and looks so scrumptious and delicious you cannot wait to cut into it!!
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.
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
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