Prep 30 mins
Cook 30 mins
This recipe makes a more modern individual chicken pot pie in a flaky puff pastry triangle. These are great served at a luncheon or casual dinner.
- 1⁄4 cup butter
- 1⁄4 cup cornstarch
- 1 cup milk
- 1 cup water
- 1 tablespoon chicken bouillon granule
- salt and pepper
- 2 cups cooked mixed vegetables
- 2 cups cooked chicken, and diced
- 1 (17 1/3 ounce) package puff pastry
- Melt butter in saucepan.
- Blend in cornstarch to form a paste.
- Add milk, water, boullion, salt and pepper.
- Cook over medium high heat, stirring constantly until sauce is thickened.
- Add vegetables and chicken.
- Chill in the refrigerator until cool.
- Roll out one sheet of the puff pastry on a floured board until slightly larger than original.
- Cut into 4 equal squares.
- Place filling onto squares and fold into triangles. Seal edges with a fork.
- Repeat with second sheet of puff pastry making a total of 8 pies.
- You will want to make the pies as full of filling as possible.
- Cut a small X in the top of the pies with a sharp knife so that they vent while cooking.
- Bakes pies at 400 degrees for approximately 30 minutes or until pastry is golden brown and flaky.
- Note: time to make does not include cooling time. The filling can be made the day before. I like Peppridge Farm brand puff pastry.
This recipe is Outstanding!! Can't wait to make it again!!!
Terrific recipe! Leftovers never tasted so good! It seems like it made more than 8 pastry packets could hold, but I may have been afraid to overfill. I also made a bunch of pies in cupcake tins one time. Fabulous, and great portions when you're feeding little ones! Thanks for sharing!
We absolutely loved this recipe! We ate them for dinner last night, then we reheated the leftovers around midnight. My husband was suprised the dough wasn't homemade. The puff pastry is a great idea that I will definately be using again. The filling was delicious! Thanks for posting...this recipe is a keeper!