Chicken Pot Pie With Puff Pastry Shells
A creamy, homemade chicken pot pie filling made with butter-softened onions, good broth and tender chicken, spooned into golden flaky puff pastry shells. Simple pantry ingredients, minimal prep, and a dinner that feels like a warm hug on a busy weeknight.
Equipment
- 1 medium sauce pan
- 1 dutch oven or large sauce pan
- balloon whisk
- wooden spoon
- paring knife
- measuring cups
Ingredients
- 8 puff pastry shells
- 6 tablespoons butter
- 1 cup chopped onion
- 2 ½ cups vegetable or chicken broth
- 1 chicken bouillon cube
- ⅓ cup + 1 tablespoon all purpose flour
- ⅛ cup heavy cream
- 1 ½ cups frozen mixed vegetables corn, peas and carrots
- 2 large chicken breast, cooked and cubed about 2 cups
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven and bake puff pastry shells according to package directions.
- While shells are baking, combine chicken or vegetable broth and chicken bouillon cube in a small saucepan, heat over medium heat until bouillon is dissolved. Reduce to low heat.
- Meanwhile, in a large dutch oven or heavy bottom sauce pan melt butter over medium heat. Add onions and cook over medium low heat, stirring often, for 10 minutes or until translucent. Add flour, stir and cook for 2 minutes. Add hot chicken broth and using a balloon whisk, stir continuously for 1 minute, until mixture is thickened and smooth.
- Add mixed vegetables, cubed chicken breast, cream, salt and pepper, stirring well. Heat over low heat for 10 minutes, stirring often.
- When pastry shells are done remove from oven, allow to cool slightly and press down centre to create a well. Divide chicken pot pie filling between pastry shells and serve.
Notes
Only fill enough shells that you plan to serve. Store leftover shells in an airtight container at room temperature for up to 2 days.
Store leftover chicken pot pie filling in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop and pour over puff pastry shells when ready to serve.
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https://www.redcottagechronicles.com/recipe/chicken-pot-pie-with-puff-pastry/