Puff Pastry Chicken Pot Pie

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Make this delicious chicken pot pie recipe with a flaky crust using puff pastry, chicken tenders, vegetables, spices, broth, and whipping cream. This recipe will make four 12-ounce mini cocotte’s.

I call this a perfect recipe for two even though it makes four 12-ounce cocotte’s. It is a perfect recipe for my family because we can have leftovers the next day. Needless to say, there is only two of us these days.

Chicken pot pie is considered a comfort food classic to my family. Especially when making individual casserole dishes as I do with this recipe.

What type of chicken is used for making chicken pot pie?

You know, that’s a great question because really, any type of chicken can be used to make chicken pot pie. It really depends on how much time you have and chicken availability. I guess you could also include preference of chicken.

• For a super super quick chicken pot pie try using a store bought rotisserie chicken. I have a recipe for a pie crust chicken pot pie that uses a rotisserie chicken. It’s good too!
• Got plenty of time? Use a whole store bought chicken. Just boil or bake a whole chicken and debone it. But when I think of using a whole chicken I think of making chicken noodle soup and not chicken pot pie.
• Many years ago I saw whole chicken in a can. But I have not seen one of those in years so I don’t know if that is even an option. It may be available somewhere but not where I live.
• For this recipe I use little strips of chicken tenders where I purchase from the meat department at my local grocer.
• Boneless chicken breasts would also be a good choice for making chicken pot pie.
• I suppose one could use a large can or two of chunk chicken. I don’t recommend this type of chicken but it is an option.

Puff Pastry Chicken Pot Pie Recipe

Ingredients:

• 1 package Puff Pastry (use only 1 sheet)
• 2 Tablespoons shortening or lard
• 1 pound chicken tenders
• 1 medium yellow onion chopped
• 2 stalks celery chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 Tablespoon fresh chopped herbs (use thyme, rosemary and sage to make 1 Tablespoon)
• 3 cloves garlic minced
• 1/3 cup all-purpose flour
• 1 14.5 ounce can chicken broth
• 1 Tablespoon chicken base
• 1/2 cup heavy whipping cream
• 1 cup frozen peas and carrots
• flour for dusting tabletop
• 1 egg
• 1 Tablespoon water

Instructions:

Preheat oven to 425 degrees Fahrenheight.

Prepare ingredients

Place chicken tenders on a cutting board. Slice each piece of chicken down the center making two long pieces. Turn the cutting board and slice chicken widthwise into small chunks and set aside. Remove 1 puff pastry sheet from packaging (do not unfold) and allow to rest on countertop.

Chicken Pot Pie filling

In a large pot melt 2 Tablespoons shortening. Add chicken chunks and cook over medium high heat until chicken has turned white (about 2 minutes). Add chopped yellow onion, celery, salt, pepper, herbs and sauté until onions softened. Then add minced garlic and continue cooking for about 1 minute. Add all-purpose flour and stir to combine.

Add chicken broth and chicken base to chicken mixture, frozen peas and carrots and heavy whipping cream. Bring mixture to a boil stirring constantly. Lower heat immediately and simmer for about 10 minutes stirring occasionally.

Prepare Puff Pastry

Lightly dust countertop with all-purpose flour. Unfold pastry sheet and place on top of flour. Gently run a rolling pin over the puff pastry to smooth out. For this recipe I use four 12-ounce mini cocottes similar to these because they are cute and they are oven safe for up to 500 degrees Fahrenheight. Invert the cocottes on top of the pastry sheet and using a sharp knife trace about 1 1/2 inches away from the cocotte to make a cut-out. With the extra pastry sheet scraps try making little leaves and round shaped balls as designs to put on top of the pastry sheets prior to baking.

Egg Wash and Fill Cocottes

To make egg wash, combine 1 egg with 1 Tablespoon water in a small bowl and whisk with a fork until fully blended and set aside. Place each cocotte on a baking sheet lined with aluminum foil. The foil is used to catch any drippings or overflow during baking and for easy clean up. Divide chicken mixture evenly between the four 12-ounce mini cocottes. Brush the lip of the cocottes with egg wash. Drape puff pastry evenly on top of cocottes pressing down on the lip of the cocotte to seal. If decorating, add the cut out leaf designs to each cocotte. Brush entire puff pastry with egg wash.

Bake

Place baking pan in preheated oven and bake for 20 minutes or until the puff pastry is golden brown.

Carefully remove baking pan and allow pot pies to cool about 10 minutes prior to serving. Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR PUFF PASTRY CHICKEN POT PIE AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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