Chicken Pot Pie with Puff Pastry Bites
A comforting and hearty dish that transforms classic chicken pot pie into bite-sized delights, perfect for any gathering or cozy dinner at home.
Servings: 4 servings
Equipment
- Large Skillet
- Baking Sheet
- Parchment Paper
- Mixing Bowl
Ingredients
Ingredients
- 2 cups cooked chicken, shredded or diced Use leftover rotisserie chicken or boil chicken breasts for this recipe.
- 1 cup carrots, diced Fresh carrots add sweetness and a pleasant crunch.
- 1 cup celery, diced Provides a refreshing crunch and depth of flavor.
- 1 cup frozen peas Add a pop of color and sweetness.
- 1/2 cup onion, finely chopped Use yellow or white onions based on preference.
- 1/4 cup all-purpose flour Helps thicken the sauce.
- 2 cups chicken broth Use low-sodium for better control over seasoning.
- 1 cup heavy cream Gives the filling a rich and creamy texture.
- 1 teaspoon garlic powder Adds an aromatic flavor.
- 1 teaspoon dried thyme Brings an earthy flavor.
- to taste salt and pepper Crucial for balancing flavors.
- 1 package (17.3 ounces) frozen puff pastry, thawed Provides a flaky and buttery crust.
- 1 egg beaten (for egg wash) Helps achieve a beautiful golden color.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent.
- Add the diced carrots and celery to the skillet, cooking for another 5-6 minutes until they soften.
- Sprinkle the flour over the mixture and stir well to combine.
- Gradually pour in the chicken broth while continuously stirring to avoid lumps. Add the heavy cream and mix until everything is well combined.
- Season the mixture with garlic powder, dried thyme, salt, and pepper. Bring to a simmer and let it thicken for about 5-7 minutes. Stir in the cooked chicken and frozen peas, mixing well.
- On a lightly floured surface, roll out the thawed puff pastry sheets. Cut them into squares or circles.
- Place a spoonful of the chicken filling in the center of each pastry. Fold the pastry over the filling to create a pocket, pressing the edges to seal.
- Transfer the filled pastries to a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown.
- Once baked, remove from the oven and let cool for a few minutes before serving.
Notes
These bites can be frozen before or after baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.