Individual Chicken Pot Pie With Puff Pastry Recipe
Description
If you want to enjoy a satisfying and delicious meal, this individual chicken pot pie with puff pastry recipe is an excellent option. Not only is it incredibly tasty, but it’s also easy to make and requires only a few simple ingredients. The combination of chicken, vegetables, creamy sauce, and buttery puff pastry makes this an indulgent meal that can be enjoyed on any night of the week.
The puff pastry crust helps to make this dish even more special, adding a delicious flaky texture to the meal. The buttery crust is the perfect complement to the creamy center, and the vegetables give the dish a hearty and wholesome flavor. The individual servings make it easy to serve a crowd, and the dish is sure to be a hit. Plus, the leftovers make a great lunch the next day.
Prep Time
This individual chicken pot pie with puff pastry recipe takes about 45 minutes to prepare. You’ll need to prepare the filling, roll out the pastry, and assemble the pies before baking them.
Cook Time
Once the pies are assembled, they need to be baked for about 30 minutes. Keep an eye on them towards the end of the baking time to make sure that the pastry doesn’t burn.
Ingredients
- 3 cups cooked chicken, shredded or chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups mixed frozen vegetables
- 1 cup chicken stock
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 2 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 2 sheets puff pastry, thawed
- 1 egg, beaten
Instructions
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt the butter. Add the onion and garlic and cook for a few minutes until softened. Add the mixed vegetables and cook for an additional 3 minutes.
3. Add the chicken stock and bring to a boil. Reduce the heat to low and add the flour, stirring until combined. Gradually add the milk, stirring continuously. Increase the heat to medium and cook until the sauce is thickened. Stir in the cooked chicken, salt, pepper, thyme, and oregano.
4. Remove the skillet from the heat and let cool for 15 minutes. Meanwhile, roll out the puff pastry and cut into 4-inch circles. Place 1/4 cup of the chicken filling in the center of each pastry circle. Brush the edges of the pastry with the beaten egg.
5. Fold the pastry over the filling, pressing the edges to seal. Place the pies on the prepared baking sheet and brush with the remaining beaten egg. Pierce the top of the pies with a fork to allow steam to escape.
6. Bake for 25-30 minutes until the pastry is golden brown. Let cool for 10 minutes before serving.
Equipment
- Large skillet
- Baking sheet
- Parchment paper
- Rolling pin
- 4-inch biscuit cutter
- Pastry brush
- Fork
Notes
You can use any type of cooked chicken for this recipe, such as rotisserie chicken or leftover cooked chicken.
If you don’t have frozen vegetables, you can use fresh vegetables instead. Just make sure to cook them until they are tender before using them in the filling.
Nutrition: Per Serving
- Calories: 478
- Fat: 24g
- Carbohydrates: 39g
- Protein: 24g
- Fiber: 2g
- Sodium: 552mg
Recipe Tips
If you want to make the individual chicken pot pies ahead of time, you can assemble them in advance and store them in the refrigerator for up to 2 days before baking. Just make sure to bring them to room temperature before baking.
If you don’t have puff pastry, you can use pie crust instead. Just make sure to pre-bake the crusts before filling and baking.
To make the individual pot pies even more indulgent, top them with a sprinkle of grated cheese before baking.
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