Chicken Pot Pie With Puff Pastry Crust

When I think of chicken pot pie I think comfort food.  These were the types of recipes my mother served when I was growing up.  For a little twist, try this chicken pot pie with puff pastry crust recipe. It makes a great meal on those cool fall and winter days, or anytime you want that home-cooked meal flavor. Have leftover turkey from Thanksgiving?  It makes a delicious turkey pot pie too.

How Pot Pies Have Changed Over Time

While doing some research on the history of “meat” pot pies, it was interesting to see how they’ve changed over the centuries. The fillings can be made using basically any type of meat that is available.  Some of the more common meats used in the past were chicken, turkey, and rabbit. Often it was made with leftover meats and was mixed with a variety of vegetables and broths to form the filling.

Although the fillings have remained relatively the same over the years, the use of crusts and cooking methods have been modified over time.  The original pot pies, made by the Greeks, were baked with a bottom crust and server with an open top. It wasn’t until later that the Romans were believed to have added a top crust fully enclosing the filling.  There are other versions of the pot pie, such as the “Pennsylvania Dutch” recipe that has neither a bottom or top crust and uses noodles in the filling instead. Wikipedia has lots of interesting history on the pot pie.

Why Our Recipe Is The Quickest And Easiest To Make

My wife will make the traditional pot pies occasionally, complete with the “blind-baked” bottom crust, to keep it from getting soggy.  However, when she is pressed for time she uses a little different technic on this delicious recipe.  Her quick and easy version of this recipe is to make the filling and then simply cover it with a freshly baked puffed pastry crust. She uses Pepperidge Farm frozen puff pastry which can be found at most grocery stores.

She likes using this method because you end up with a lighter, fluffier crust.  You can also place the uncooked puff pastry on the top of the filling and then bake it together.  But depending on how much liquid is in the filling the crust may not be quite as light and fluffy.  It will still taste delicious, so it’s all about personal preference.

Many times my wife will make individual servings by cutting the puffed pastry to fit the serving bowls before baking the puffed pastry.  Obviously, you can serve your pot pie in a traditional pie plate or any serving dish of your choosing.

Another benefit of preparing your pot pie using this technic is you don’t have to use your kitchen oven.  A small toaster oven works great for baking the puffed pastry, so you can make pot pies with leftover chicken off the barbeque.  We encourage you to give this recipe a try. Your entire family will love it.

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Chicken (or Turkey) Pot Pie With Puff Pastry

Ingredients

• 2 T olive oil
• 1 C carrots sliced thin
• 1 Medium onion diced
• 1 C potato diced ½”
• 1 C peas
• 1 C corn
• 2 cloves garlic – minced
• 2 bay leaves
• 1 tsp each – sage, marjoram, parsley, thyme, if using fresh herbs, 1 tbs each
• Salt and Pepper
• ⅓ C white wine
• 1 tsp dijon mustard
• ⅓ C flour
• 2 ½ C chicken or turkey broth
• 2 ½ C chicken or turkey chunks
• 1 sheet Puff pastry thawed
• 1 ea egg/1 T water beaten

Instructions

1. In a pot, saute carrots, onions, potatoes, peas, and corn in oil until tender. Add minced garlic and herbs, salt and pepper, fry 1 minute.
2. Add wine and mustard and mix well, then add flour. Stir about 1 minute then slowly add chicken broth. Add more flour or broth to get the right consistency (I like mine thick).

Baking Instructions

1. Preheat oven 350°. Roll and cut puff pastry into 6 equal squares (4”). Options: Cut to fit your preferred serving dish and use a toaster oven in warm weather.
2. Place on sprayed baking sheet and brush tops with egg wash (egg/water). Bake 20 minutes or until golden brown.

Serving Time

1. Pour chicken mixture into bowls (square if you have them) and top with puff pastry……enjoy!!!

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