PUFF PASTRY CHICKEN POT PIE
What's better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!
Provided by Yoly
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 620.4 calories, Carbohydrate 40 g, Cholesterol 50.7 mg, Fat 45.1 g, Fiber 3 g, Protein 14.5 g, SaturatedFat 14.8 g, Sodium 846.5 mg, Sugar 2.6 g
INDIVIDUAL CHICKEN POT PIE WITH PUFF PASTRY
Provided by Alton Brown
Time 3h40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Position an oven rack in the middle of the oven and preheat to 425 degrees F.
- For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.
- Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.
- For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour.
- Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together.
- Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches.
- Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough.
- Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour.
- For the egg wash: Combine the beaten egg and water in a small dish and set aside.
- To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper.
- Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator. Sprinkle lightly with flour and roll to 1/4-inch thick and, using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough for another use.
- Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.
GRANDS CHICKEN POT PIE PUFFS
Four ingredients and very simple to prepare - these are great for a fast weeknight dinner or a workplace pot luck. Recipe is from Pillsbury.
Provided by Pinay0618
Categories Pot Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375°F In medium bowl, combine vegetables, chicken and soup; mix well.
- Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
- Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Nutrition Facts : Calories 303.6, Fat 12.4, SaturatedFat 3.2, Cholesterol 16.8, Sodium 932.2, Carbohydrate 37.4, Fiber 2.8, Sugar 4.8, Protein 11.4
GRANDS CHICKEN POT PIE PUFFS RECIPE
Provided by [email protected]
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees. In a medium bowl, combine vegetables, chicken and soup; mix well. Press each biscuits into a 5 1/2 inch round. Place one round in each of 8 greased regular size muffin cups. Firmly press in bottom and up side, forming 3/4 inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. Bake 20-22 minutes or until biscuits are golden brown. Cool one minute and remove from pan. You can sprinkle grated cheese over puffs for last five minutes of baking time, if desired.
More about "grands chicken pot pie puffs recipes"
DELICIOUS CHICKEN POT PIE WITH BISCUITS | IT IS A KEEPER
From itisakeeper.com
4.8/5 (29)Total Time 30 minsCategory Main DishCalories 242 per serving
EASY GRANDS!™ CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (56)Category EntreeServings 8Total Time 20 mins
- In 4-quart saucepan, mix soups, frozen vegetables and chicken. Heat to boiling; boil 2 minutes, stirring occasionally. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
- Meanwhile, pull each biscuit apart into 2 layers; cut each into 4 pieces. Place biscuit pieces over hot mixture.
GRANDS!® CHICKEN POT PIE PUFFS - EFILRES.COM
From efilres.com
PILLSBURY GRANDS!® MINI CHICKEN POT PIES PUFFS - BRIE …
From briebrieblooms.com
GRANDS!™ MINI CHICKEN POT PIES RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (437)Total Time 45 minsCategory LunchCalories 250 per serving
- Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
GRANDS!® CHICKEN POT PIE PUFFS RECIPE - ZIPLIST | RECIPES, YUMMY …
From pinterest.com
MINI CHICKEN POT PIES - EASY DINNER RECIPE! - JULIE'S EATS & TREATS
From julieseatsandtreats.com
GRANDS CHICKEN POT PIE PUFFS... | RECIPES, HOW TO COOK CHICKEN, …
From pinterest.com
CHICKEN PUFF PIE RECIPE - PILLSBURY.COM
From pillsbury.com
GRANDS!® CHICKEN POT PIE PUFFS RECIPE - PINTEREST.COM
From pinterest.com
GRANDS CHICKEN POT PIE PUFFS RECIPES
From tfrecipes.com
GRANDS CHICKEN POT PIE PUFFS RECIPE - RECIPELAND.COM
From recipeland.com
GRANDS CHICKEN POT PIE PUFFS. 4-INGREDIENT INDIVIDUAL CHICKEN POT …
From pinterest.com
GRANDS CHICKEN POT PIE PUFFS RECIPE - EASY RECIPES
From recipegoulash.cc
CHICKEN POT PIE WITH CRESCENT ROLLS RECIPE | ALL THINGS MAMMA
From allthingsmamma.com
GRANDS!® CHICKEN POT PIE PUFFS RECIPE - ZIPLIST | RECIPES, POT PIES ...
From pinterest.ca
You'll also love