Puff Pastry Mini Chicken Pot Pies

By CheeseDiva

Ingredients

• 1 tbsp chicken fat (or oil)
• 3 carrots peeled and sliced
• 2 celery stalks, diced
• 1 onion, diced
• 1/2 cup frozen peas
• 1/4 cup chicken broth
• 1 tsp poultry seasoning
• 2 cups shredded rotisserie chicken (cooked)
• 1 tbsp cornstarch
• 1-1/2 cups whole milk
• 1 tbsp fresh parsley + more for garnish

Details

Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from katiescucina.com

Preparation

Step 1

Foodbuzz Tastemaker Event

Looking for the ultimate comfort food for your next dinner party? Try this recipe for Chicken Pot Pies in Puff Pastry Shells. Make the filling ahead of time and then bake the puff pastry shells right before your guest arrive!

. Growing up we did not eat chicken pot pie in my home. My husband on the other hand ate it religiously. Think prepackaged calorie loaded pot pies (he would eat them for snacks)! So when we moved in together it was my goal to make a healthier chicken pot pie that wasn’t loaded with

Over the years I feel like I’ve perfected the chicken pot pie filling, and I’ve also grown to love this ultimate comfort food dish. I have learned that I enjoy it much more with puff pastry than with a thick hard pie crust. I also tend to go a little overboard on the veggies since let’s face it–I’m a veggie kind of girl and since I’m the one making it I want to enjoy it, too! Most nights, I’ll make the filling and just bake square of puff pastry to put on top of our bowls. But when I’m entertaining and want a “prettier” presentation I’ll buy the puff pastry shells.

I think these are perfect for our fall progressive dinner party today and to be honest, any dinner party you might be hosting this fall. No one will ever expect to see chicken pot pie on the menu! Best of all you can make the filling ahead of time and reheat right before guest arrive. Then just pop the puff pastry shells into the oven and voila… your meal is ready! Less time in the kitchen, more time with your guest!

Directions

Heat a large pot to medium heat then add chicken fat (or oil), carrots, celery, and onion. Cook for 5 minutes with lid on. Then add frozen peas, chicken brother and poultry seasoning. Mix well, and cook for an additional 5 minutes with lid on.

Once the veggies are soft sprinkle in 1 tablespoon of cornstarch over veggies, mix well then pour 1-1/2 cups of whole milk into the pot. Milk well and cook for 5 minutes on medium heat. Stir in cooked shredded rotisserie chicken. Cook for 5 minutes until heated through. Sprinkle 1 tablespoon fresh parsley over the chicken pot pie mixture, stir and turn off heat.

*While pot pie mixture cooks preheat oven and cook puff pastry shells to package instructions.

*If chicken pot pie mixture seems to dry add more milk until desired creamy consistency.

Boiled Potatoes with Cream and Dill

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Kristin–its so easy to make! Your kids will love it!!!

Jessica @ A Kitchen Addiction

What a great idea to make pot pie with puff pastry!They are so fun!

This would be great for me and my disabled son. I make all the meals (it’s just him and me) and this package would be AWESOME. Hope I win.

What a great idea for when I’m feeling too lazy to make pastry dough!

Suzanne–you must try your chicken pot pie like this or at least make the filling and then bake some squares of puff pastry!

Wow! The first pics make me say that’s perfect for today. I See and like your puff pot pie picture. Amazing style of decorations.

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