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 WITH RICH PASTRY CRUST
Dodge County Extension 1976 homemade all the way old recipe. She says this dish freezes and reheats well. I think you might be able to make a couple of pies out of this recipe even though she says one.
Provided by Dienia B.
Categories Pie
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
- Heat chicken fat or butter in skillet.
- Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
- Stir in flour until blended.
- Stir in chicken broth and 1/2 and 1/2 cream.
- Cook and stir over medium heat until mixture boils.
- Season with salt and pepper.
- Combine with chicken and pour mixture in 2 quart baking dish.
- Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
- Cover chicken mixture; fold excess pastry under and crimp edge.
- With a sharp knife cut a small diamond in middle of top crust.
- Brush generously with egg yolk and milk topping mixture.
- Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
- PASTRY:.
- For pastry,combine flour and salt; cut in lard.
- Mix egg, ice water, and vinegar.
- Gradually stir into flour. Mix.
- Roll out.
- This dish freezes and reheats well.
Nutrition Facts : Calories 1684.9, Fat 116.5, SaturatedFat 44.7, Cholesterol 446.3, Sodium 2608.1, Carbohydrate 70, Fiber 4.6, Sugar 3.8, Protein 83.7
CHICKEN POT PIE WITH PASTRY CRUST
When you keep puff pastry sheets in your freezer, it is easy to turn leftover chicken into a mouthwatering "new-fashioned" and delectable pot pie.
Time 1h40m
Yield Serves: 4
Number Of Ingredients 7
Steps:
- 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-dish pie plate.
- Unfold the pastry sheet and place it over the chicken mixture. Fold the edges of the pastry under itself to fit the pie plate (this doubled edge makes for a nicer-looking crust). Using a fork, crimp the edge of the pastry to the edge of the pie plate (or you can flute the pastry edge with your fingers).
- Bake for 25 minutes or until the pastry is golden brown.
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