Chicken Pot Pie W/ Puff Pastry

Total Time
50mins
Prep 20 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Thaw pastry according to package directions.
  2. Heat butter in large saucepan. Cook onion in butter until tender-crisp.
  3. Add flour and seasonings, mixing until smooth.
  4. Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened.
  5. Stir in chicken and vegetables.
  6. Cool slightly. Spoon into baking dish.
  7. Place rolled out puff pastry on top and make slits for steam to escape.
  8. You can brush with egg white. (opt.).
  9. Bake on lower rack in oven @ 375*F. until filling is bubbling and crust is puffed and golden brown. 30-35 minutes.
Most Helpful

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.

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!!!

4 5

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.