Puff Pastry Chicken Potpie Recipe Taste of Home

Chicken Pot Pie with Puff Pastry Recipes by Nora

Cut each of the three pieces in half so you have six square pieces of dough. Add the chicken mixture to the center of each square, seal and crimp the edges. Brush the top of each pastry with the egg mixture. Bake at 350-degrees F until the pastry is golden brown, about 18-22 minutes.

Puff Pastry Chicken Pot Pie Good Things Baking Co

Preheat the oven to 400 degrees F. Add the butter to a medium saucepan over medium heat. Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly. Whisk in the flour and cook for 30 seconds, continuing to whisk.

Puff Pastry Chicken Potpie Recipe Taste of Home

Cook for 1 minute. Add the all-purpose flour, sea salt, black pepper, dried basil, dried thyme, dried rosemary, and smoked paprika and stir to combine. Stir in the chicken stock and heavy cream. Continue to cook, stirring occasionally, until the mixture thickens, about 5-7 minutes.

Kitty's Kozy Kitchen Chicken Pot Pie with Puff Pastry Crust

Heat the oven to 400°F. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry. Bake for 25 minutes.

Easy Chicken Pot Pie with Puff Pastry Drive Me Hungry

Prep work. Preheat the oven to 350°F (180ºC). In a skillet, add two tablespoons of butter and add the onion, carrot, celery, and potatoes. Cook everything for 12-15 minutes or until the veggies are soft. 2. Add the cream and chicken. Add the heavy cream, shredded chicken, peas, and fresh herbs to the skillet.

Chicken Pot Pie Hand Pies Cooking with a Wallflower

Instructions. Preheat the oven to 400 degrees F. Grease a 9x13-inch baking dish; set aside. Roll out each pastry sheet on a lightly floured surface, shaping them into 9x13-inch rectangles (or size to your baking dish).

Classic Chicken Pot Pie Recipe Bon Appétit

In a 3.5 quart shallow dutch oven or large skillet, sauté the bacon over medium low heat, until most of the fat has rendered and the bacon has browned. Step 2: Add the butter and stir until melted. Step 3: Add the carrots and celery. Increase the heat to medium and sauté for 2-3 minutes. Step 4: Add the onion.

Pin on Simply Home Cooked Recipes

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.

Scrumpdillyicious Chicken Pot Pie with a Crown of Puff Pastry

Trim or shape the puff pastry edges to make a circle and leave a ½-inch overhang of the rim of the dish. Make the egg wash by beating 1 egg with 1 tablespoon of heavy cream. Brush the puff pastry so it's lightly coated. Cut 4-5 slits in the top of the crust to release steam. 1 egg, 1 sheet puff pastry, ¼ cup heavy cream.

The Ultimate Chicken Pot Pie recipe

When ready to bake, arrange a rack in the middle of the oven and heat the oven to 400°F. Whisk 1 large egg yolk and 1 tablespoon water together in a small bowl. Brush the egg wash over the top of each pastry. Bake until puffed, crispy, and deep golden brown, 15 to 17 minutes.

Puff Pastry Chicken Pot Pie Recipes, Puff pastry chicken pot pie

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.

Mini Chicken Pot Pie with Puff Pastry Crust Pumpkin puree recipes

In a large cast-iron pan, add vegetable oil and bring to medium-high heat, sauté diced chicken breasts about 4 to 5 minutes until chicken is cooked through and golden brown. Reduce pan to medium heat and add 2 tablespoons unsalted butter and onions to pan. Sauté until lightly browned - about 1 minute.

Easy Chicken Pot Pie with Puff Pastry Crust

Add the white wine and cook until reduced, about 2 minutes. Gradually stir in the mushroom stock and 1 cup half-and-half, then cook, stirring occasionally, for 2-3 minutes, or until thickened. Finish the filling: Stir in the frozen peas, cooked chicken, and chopped rehydrated porcini mushrooms.

Easy Chicken Pot Pie with Puff Pastry Crust

Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit. Whisk together egg yolk and remaining cream; brush over pastry.

Puff Pastry Topped Chicken Pot Pie

Preheat oven to 425 degrees. Roll out puff pastry sheet and cut into 8 rectangles with a pizza cutter. Cube chicken and place in a large bowl. Add sour cream, chicken soup, steamed vegetables, onion and seasonings. Mix well. Spoon a generous amount of filling onto the middle of half of the puff pastry rectangles.

Puff Pastry Chicken Pot Pie Recipe Puff pastry chicken, Puff pastry

1 sheet frozen puff pastry, thawed, cut into 4 squares. 2 tablespoons unsalted butter. ½ onion, chopped. 1 cup frozen peas and carrots. ½ teaspoon dried thyme. 1 tablespoon all-purpose flour. 1 ½ cups low-sodium chicken broth. 1 teaspoon Dijon mustard. 1 ½ cups cubed cooked boneless, skinless chicken.