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."
photo by Biffy 62
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
1 9x13
- Serves:
- 4-6
ingredients
- 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
directions
- 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.
Questions & Replies
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Can it made early in the day and refrigerate until baking time? How much extra baking time should be added if it’s premade that morning? -
May I freeze before baking? -
Has anyone put the pastry on the bottom as well as the top?
Reviews
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My family LOVED this recipe, which I've now made 3 times! However, I did make a few changes. I omitted the poultry seasoning and just used salt and pepper to taste. Then I increased the chicken broth to 32oz and the milk to about 1 cup. I then added 2 chicken boullion cubes to increase the chicken flavor. For the vegetables I used carrots, peas, and corn. I have used either chicken or turkey for the meat. After cooking my filling, I used a mixture of cornstarch and water to thicken (about 1/4 cup cornstarch with a little water to make a thickening agent). Then put it in a 13 x 9 pan and top with 2 somewhat overlapping puff pastry sheets. I love lots of puffy pastry. Bake at 375 for 35 minutes. -
My family loved this recipe. I didn't have poultry seasoning, and used basil, tarragon & sage instead. I also added mushrooms that I cooked with the onion. My only regret....no leftovers for tomorrow. This made just 4 servings for our crew of two adults and two teens. -
Great recipe especially if you love puff pastry and do not want to deal with pie crust. I cook chicken thighs and use those as the meat. Dark meat has more flavor. I use 6-7 thighs pulled apart skin and bone removed. Carrots and peas are great I also chop and blanch one large potato and add. I increase the chicken broth to 2 cups and use 1/3 cup flour for my roux. I used heavy cream this time instead of milk becasue it was all I had and it worked great. Made the dish rich and very creamy. I also use a liberal amount of thyme and rosemary with some sage. These are the best poultry seasonings. I also recommend using two sheets of puff pastry they will overlap in the middle but that is fine. For the puff pastry I just followed the directions on the box and they came out perfect. This is am amzing dish and the kids love it. This feeds my family of 4, two teenagers and 2 adults. There’s sometimes one serving left over.
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Very tasty, but my thawed frozen puff pastry didn't come out right. Not sure if that's a problem with the recipe, but I've never had it fail before.
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Excellent recipe, My family likes peas and carrots, basic stuff, I know but usually very adventuresome. Since we do not mix dairy with meat or poultry I use coconut milk, which is sweet but blends well with pepper, salt and hot sauce and the coconut milk gives the dish a whole new flavor, very gentle very good, a little too good. Yummmo!!!
see 10 more reviews
Tweaks
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My family loved this recipe. I didn't have poultry seasoning, and used basil, tarragon and sage instead. I also added mushrooms that I cooked with the onion. My only regret....no leftovers for tomorrow. This made just 4 servings for our crew of two adults and two teens.
RECIPE SUBMITTED BY
Biffy 62
Canada
I'm married to a wonderful man, totally in love for almost 40 years and with each passing day it only gets better. We have 2 fantastic kid & a Grandson. My favourite recipes are tried and true. ?
