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#CHICKEN POT PIE RECIPE HOW TO#
#CHICKEN POT PIE RECIPE PRO#

(20)Brush with egg wash for shiny, golden-brown tops. Make slits to release the steam as it cooks. (19)Top with puff pastry and seal the edges by pressing with your fingers. If this happens, it won't hold its shape and won't puff as much as it should.īrush the outer edges with egg wash.

#CHICKEN POT PIE RECIPE PRO#

PRO TIP: The filling shouldn't be hot, or the butter in the puff pastry will melt. You can also use a shallow 2-quart baking dish. (18)Divide the filling into 6 (10-ounce) ramekins or oven-safe bowls for individual portions. (15)Using a ramekin as your guide, make 6 cut-outs with ½-inch extra on the sides. If it tears or cracks, rub with a bit of water and gently squeeze back together. (14)Roll it out with a rolling pin on a lightly floured surface. Use one or two pastry sheets if you like a thicker crust. Thaw frozen puff pastry in the fridge for a few hours or at room temperature for 30 to 60 minutes until pliable but still cold. You can also season with a dash of Worcestershire sauce. PRO TIP: For more flavor, add herbs like thyme or rosemary. Add the fresh parsley and turn off the heat. Simmer for 6 to 8 minutes until the sauce is slightly thickened. (11)When it starts to bubble, mix in the chicken. Stir to dissolve the flour and simmer for about 3 minutes. (10)Pour in the chicken stock (chicken base + water). (8)Sauté the onions in butter until softened for about 5 minutes. Set a 4-quart Dutch oven (or a shallow pot) over medium heat. (7)Make an egg wash by beating an egg with a tablespoon of water. (6)Dissolve the chicken base in 2 cups of hot water. (2)Peel and dice the carrots into ¾-inch pieces, large enough not to turn mushy. (1)Debone the chicken, remove the skin, and cut them into ¾-inch pieces.

#CHICKEN POT PIE RECIPE HOW TO#

How to make this recipe Prep the ingredients You can also use celery, potatoes, corn, green beans, or mushrooms.

Vegetables: I used frozen peas and fresh carrots.

You can also use a pie crust, phyllo dough, or canned biscuits.

Puff pastry: I used store-bought frozen puff pastry, a laminated dough that puffs into crispy, flaky layers when baked.

Note that the higher the fat content is, the fewer chances of curdling.

Cream: I used heavy cream, but you can also use light cream, half-and-half, or even milk.

Make it from scratch by poaching 2 large chicken breasts in water and lots of salt.

Chicken: Use rotisserie chicken or leftover chicken or turkey.

Ingredients you'll need Salt and pepper are not in the picture. What makes a good chicken pot pie with puff pastryĬhicken pot pie with puff pastry should have a crisp, golden top and a hearty filling of chicken and vegetables with a rich gravy.

More about chicken pot pie with puff pastry.

What makes a good chicken pot pie with puff pastry.

With frozen puff pastry and rotisserie chicken, this one-bowl meal comes together quickly! Jump to: Under that layer of golden, flaky crust is a filling of warm, delicious chicken and vegetables with a creamy sauce. Let stand for 10 minutes before serving.Jump to Recipe Jump to Video Print RecipeĬhicken pot pie with puff pastry is the ultimate comfort food. Bake until crust is golden brown and filling is hot and bubbly, about 40 minutes. Place pot pie on a rimmed baking sheet.Ĥ. Brush beaten egg onto dough, and sprinkle with remaining ¼ teaspoon salt.

Cut 6 slits in top of dough to release steam. Fold edges of dough under, and crimp as desired. On a lightly floured surface, roll dough to a 12-inch circle place on top of chicken mixture. Cook, stirring frequently, until sauce is thickened, 3 to 5 minutes. Stir half-and-half mixture, parsley, 1¼ teaspoons salt, pepper, and thyme into vegetables, and bring to a boil over medium-high heat. In a small bowl, stir together broth and half-and-half whisk in flour until mixture is smooth. Add potatoes, beans, corn, carrot, onion, and celery cook, stirring occasionally, until vegetables begin to soften, about 7 minutes.Ģ. In a large skillet, melt butter over medium heat. 1/4 cup fresh or thawed frozen corn kernelsġ.

1 cup (1-inch pieces) fresh green beans.

This delicious recipe and 149 others can be found in Paula’s book, At the Southern Table with Paula Deen. Make the crust and then the filling using cooked chicken, green beans, corn kernels, carrots, onion and celery. Paula’s classic Southern Homestyle Chicken Pot Pie Recipe is the ultimate comfort food and is budget-friendly, perfect for leftover chicken.