Chicken Puff Pastry Pot Pie

Chicken Puff Pastry Pot Pie

Sheesh, it’s been a busy holiday season already, hasn’t it? I apologize for the lack of posting recently; we’ve been so busy that I keep forgetting to take pictures of dinner before we scarf it down ; ) Today’s recipe is definitely worth posting about though!

When I saw that Houston was set to be hit by a cold front last night, I knew that we needed a warm, filling meal in our bellies to greet the long-awaited winter. The Chicken Puff Pastry Pot Pie recipe I found on the Dinky Kitchen definitely fit the bill with a crisp, but hearty crust and a delicious filling. Despite making more than enough for a family, it’s a pretty quick dish to throw together, especially if you plan ahead by pre-cooking your chicken or using a rotisserie chicken from the grocery store. This is a meal that’s worth a few extra dishes in the sink : ) I made some adjustments to Kristin’s original recipe to make it a little more ManckWhite-ish and I’m definitely looking forward to the leftovers waiting in my lunch box!

Chicken Puff Pastry Pot Pie

  • 2 cups chicken, cooked and cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 potato, diced
  • 3 Tablespoons butter
  • 1 Tablespoon dried rosemary
  • 1 Tablespoon herbes de Provence
  • 1 cup milk
  • 10 ounces cream of chicken soup
  • salt and pepper, to taste
  • 1 sheet puff pastry, thawed
  • 1 egg yolk
  • 1 Tablespoon water
  1. Preheat oven to 375°. Make sure chicken is cooked and puff pastry is thawed.
  2. Bring a pot of water to boil and add diced potato. After 3 minutes, add frozen vegetables and boil for 5 more minutes, or until potatoes are ‘al dente’. Drain and set aside.
  3. In a large saucepan, melt butter over medium heat. Add rosemary and herbes de provence and cook for 2 minutes, or until fragrant. Add soup and milk to the saucepan, seasoning with salt and pepper to taste. Simmer mixture for 5 minutes, stirring constantly.
  4. Add the potatoes, vegetables and chicken to the saucepan and mix well. Pour mixture into a large baking dish and top with puff pastry, crimping the edges to the dish and folding over the corners to the top.
  5. Mix the egg yolk and water, then brush over the top of the pastry. Bake pot pie for 25-30 minutes, or until the top is nicely browned. Remove from the oven and let cool for 5-10 minutes before eating.

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The puff pastry crust makes this delectable dish a real treat, especially on cold, blustery days. The cream-of-chicken based sauce is flavorful and delicious, tying together all of the yummy filling.

Click here to download a PDF of this recipe!

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