Chicken Puff Pie Recipes

CHICKEN POT PIE WITH PUFF PASTRY

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.

PUFF PASTRY CHICKEN POTPIE

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.

CHICKEN POT PIES WITH PUFF PASTRY

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.

PUFF PASTRY CHICKEN POT PIE

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.

CHICKEN & MUSHROOM PUFF PIE

Steps:

• Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
• Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
• With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
• Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
• Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

CHICKEN POTPIE WITH PUFF PASTRY

Steps:

• At least 3 1/2 hours (or up to one day) before the filling is ready, roll puff pastry out on a lightly floured surface to a 3/16-inch-thick square. Place on a baking sheet, wrap tightly with plastic, and chill in the refrigerator for at least one hour.
• Remove chilled dough from refrigerator, and place on a cutting board. Directly onto the dough, invert a bowl or place a lid that is 2 1/2 to 3 inches larger in diameter than a 3-quart round casserole or souffle dish. With a sharp knife, cut around the bowl or lid so that you have a perfect circle. Return the circle of dough to the baking sheet, wrap tightly with plastic, and chill for at least 2 hours.
• Place a rack in lower two-thirds portion of the oven. A convection oven is ideal; preheat it to 375 degrees. If you don't have a convection oven, preheat a conventional oven to 425 degrees. In a large heavy-bottom pot, melt 5 tablespoons butter over medium-high heat. Add onion, potatoes, and carrots. Cook, stirring occasionally, until potatoes and carrots are fork-tender, 10 to 12 minutes. Add mushrooms, cooking until mushrooms are heated through. Add cognac, and cook for 30 seconds. Add flour, and cook, stirring, for 1 minute. Pour in chicken stock and milk. Bring to a simmer; cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Stir in chicken, peas, parsley, and thyme. Season with salt and pepper. Transfer to 3-quart casserole or souffle dish. Transfer to a rack to cool slightly, about 5 minutes.
• Make egg wash: In a small bowl, whisk together egg, egg yolk, and 1 teaspoon water. Remove dough circle from refrigerator, and brush surface evenly with egg wash. Invert dough and place directly over the casserole, pressing lightly to seal overhanging crust to the side of the dish. Brush top surface of dough with egg wash. With a 1/2-inch large round pastry tip (Ateco #7), cut a small circle in the center of the pastry, removing the pastry circle, and insert the pastry tip, narrow side down, into cut-out hole. This allows the steam to vent.
• Transfer casserole to a parchment-lined baking sheet. Bake for 10 minutes; cover loosely with aluminum foil to prevent crust from burning, and continue baking for 25 minutes more. Serve hot.

CREAMY ITALIAN CHICKEN PUFF PIE

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add the flour and cook, stirring constantly for 1-2 minutes.
• Pour in the chicken broth slowly, stirring until smooth and simmering.
• Pour in the half and half slowly, stirring until smooth and simmering.
• Add the Italian seasoning, garlic, onions, celery, and carrots, and simmer for about 5 minutes.
• Add the potatoes, chicken, salt and pepper and simmer another 5-10 minutes until the potatoes are tender.
• Pour into a greased medium size casserole dish.
• Cover the dish with the puff pastry, lightly sealing the edges, and brush the top with a mixture of the egg and teaspoon of water.
• Bake in preheated oven at 400 degrees about 20 minutes, until the pastry is golden and puffy.
• Let sit for 5-10 minutes before serving.