Chicken Pot Pies with Puff Pastry Recipe

chicken pot pie


I have not made chicken pot pies in a while and today decided to make some with puff pastry. It's smelled so good in the house. When served with garlic mashed potatoes it reminds me of our big family gatherings when I was growing up. For me it's how comfort food should be.

I started the day by cooking a whole chicken simply in water with onions, carrots, salt, whole peppercorn and whole cloves. This technique cooks your chicken quick and it's so easy to debone when it is cooked. We say: Chicken Bouilli in French. What I like about making a bouilli is that it makes a very fragrant chicken broth at the same time.

Usually I top my chicken pot pies with pastry. This time I did have puff pastry in the house and after defrosting overnight I rolled my pastry to place on top of each small pies. I love working with puff pastry, it's so easy to work with and so tender. And we can resist the flakiness of it also.

The sauce for the pies is simply a béchamel with butter, flour, milk and chicken broth. It's takes about 10 minutes to prepare and all there is left to do is add carrots, peas and chicken. It's the perfect winter dish on a cold night or after a day playing outside in the snow. Or you could make it to your loved ones on Valentine's Day! They will appreciate the love you put into making these.

CHICKEN POT PIES WITH PUFF PASTRY

Ingredients:
1 1/2 cup chicken broth
1 cup milk
3 tbsp butter
3 tbsp all-purpose flour
salt to taste
2 cups chicken, cooked and diced
1/2 cup carrots, cooked and diced
1/2 cup peas
1/2 package Tenderflake Puff Pastry, defrosted overnight

Directions:
1- Preheat oven to 400F.
2- In a large non-stick pan melt the butter.
3- Turn the heat to medium and add the flour. Whisk constantly for 1 minute.
4- Gradually add the milk and whisk constantly for 2 minutes. Add the broth and continue to which constantly until mixture thickens. This could take up to 7 minutes. Add salt to taste.
5- Add the chicken, peas and carrots and warm for 1 minute.
6- Divide the mixture in 4 small oven proof bowls.
7- Divide the puff pastry in 4. Roll and cover each bowls.
8- Bake at 400F for 15 minutes.

Makes 4


chicken pot pie



Disclosure: I am a member of the MLF Connects program. As part of my participation in this program I have received compensation, however all opinions on La Cuisine d'Hélène are my own. 


18 Comments
Tweets
Comments

18 comments:

  1. The puff pastry is such a nice touch!

    ReplyDelete
  2. You can't go wrong with chicken pot pies especially when made with puff pastry!

    ReplyDelete
  3. This looks so yummy!! Nice comfort food for the cold winter days :)

    ReplyDelete
  4. I love a good chicken pot pie and this one sounds easy and delicious.

    ReplyDelete
  5. Your pie looks and sounds delicious. I love love chicken pot pie.

    Florence C

    ReplyDelete
  6. brings back great memories as a child. Love puff pastry with chicken pot pie

    ReplyDelete
  7. J'adore le poulet au poulet! Le tien tellement tentant!

    ReplyDelete
  8. This is something I should make this next week when we are going to be having such cold temperatures...thanks for the recipe and idea!

    ReplyDelete
  9. I love this recipe and I would love to try it with the new Pilsbury Gluten Free pastry! Do you have any suggestions? I have not tried their pastry before :)

    ReplyDelete
  10. puff pastry........ going to have to try that!!

    ReplyDelete
  11. Yum! Chicken Pot Pie is definitely a comfort food we love. Haven't used puff pastry before when I made it, so I will have to try that next time. (Judy Cowan)

    ReplyDelete
  12. Yum! I love a great potpie - such a comfort food in the dead of winter! I haven't tried using puff pastry before, but I like the idea

    ReplyDelete
  13. This looks so good & perfect for a cold day like this one

    ReplyDelete
  14. chicken pot pie is one my top comfort foods hands down

    ReplyDelete
  15. I finally tried it and I think using puff pastry will be something i do way more often

    ReplyDelete

Please note that comments will be moderated. Thanks for your comments!