Puff Pastry Chicken Pies
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
8 pies
- Serves:
- 8
ingredients
- 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
directions
- 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.
- Enjoy.
- Note: time to make does not include cooling time. The filling can be made the day before. I like Peppridge Farm brand puff pastry.
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Reviews
-
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!
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I am an artist and flute player who gets crazy and nuts-o if I don't get some baking/cooking time in my week. I plan parties just so I can cook and I also take food to all of the neighbors--especially families with teenage boys. Because we are recent empty-nesters, we just can't eat it all.