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Chicken Pot Pie W/ Puff Pastry

4.5(13)

This recipe is a favorite in our house. Using the puff pastry makes it very quick and easy to prepare. I also use pie pastry when I don't have puff pastry on hand. I usually make this pie in a 9"x13" baking dish but when it's busy I just divide it into two 8" square dishes. Notes: If chicken breasts are frozen just boil them in water and remove skins. You can always add your harder vegetables to cook with the chicken. Cubed carrots, potatoes, etc. A great tip if you're like me and don't tend to keep cream, buttermilk or whipping cream on hand. I buy these containers and divide them into muffin tins and freeze. Then I pop them out and store them in resealable bags. Each cube is about 1/4 cup.

by Biffy 62·published 2007-02-24

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Savory Pies

Servings

(4–6)

Total time

50 min

prep 20 min

Calories / serving

978 kcal

Ingredients (10)

serves

1 (397 g) package puff pastry, thawed and rolled for toppuff-pastry
1/4 cup butterbutter
1 medium onion, choppedonion
1/4 cup all-purpose flourflour
1/2 teaspoon poultry seasoningpoultry-seasoning
salt and pepper, to tastesalt-and-pepper
1 cup chicken brothchicken-broth
3/4 cup light cream or 3/4 cup milkmilk
2 3/4 cups cooked chicken (cut up) or 2 3/4 cups cooked turkey (cut up)chicken
1 1/2 cups mixed vegetablesmixed-vegetable

Instructions (9 steps)

01Thaw pastry according to package directions.
02Heat butter in large saucepan. Cook onion in butter until tender-crisp.
03Add flour and seasonings, mixing until smooth.
04Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened.

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Rich recipe — supports nutrition-aware planning.