Chicken Pot Pies Recipe

Name: Chicken Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package frozen puff pastry thawed and refrigerated.; 1/2 cup butter divided; 1 medium onion chopped; 1 cup each diced carrots, celery and zucchini; 1 cup peas; 1/2 cup dry white wine; 4 cups roasted chicken; 1 tsp salt divided; 1/2 tsp pepper; 3 cups chicken stock; 2 tbsp thyme leaves; 1 tbsp rosemary 1/3 cup flour; 1 cup heavy cream

Servings: persons

1 package frozen puff pastry thawed and refrigerated.
1/2 cup butter divided
1 medium onion chopped
1 cup each diced carrots, celery and zucchini
1 cup peas
1/2 cup dry white wine
4 cups roasted chicken
1 tsp salt divided
1/2 tsp pepper
3 cups chicken stock
2 tbsp thyme leaves
1 tbsp rosemary 1/3 cup flour
1 cup heavy cream

1
Using ramekin as a template, trace 6 circles on the puff pastry sheet, adding 1 inch for overhang on all sides. Place on tray and cover with plastic wrap and refrigerate until ready to use.
2
Melt 4 tbsp of butter over medium high heat. Add onions, carrots and celery- cook and stir 5 minutes. Add zucchini and peas- cook and stir 3 minutes or until tender. Add wine to skillet and bring to boil. Stir in chicken and season with 1/2 tsp salt and 1/4 tsp pepper. Set aside.
3
Bring stock, thyme and rosemary to boil. Reduce heat to low, cover and simmer until ready to use. Melt remaining 4 tbsp butter over medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium low. cook and stir 2 minutes until mixture turns golden. Immediately add 1 cup stock whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium high heat and boil 1 minute until thick. Season with remaining salt and pepper. Pour over chicken mixture and toss gently until well coated. Fill each remekin about 3/4 full. Place a pastry round on top. Press excess pastry firmly all around sides of ramekin. Place ramekins on baking sheet and bake in preheated 400 oven 20-25 minutes til pastry is puffed and golden.

1181

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package frozen puff pastry thawed and refrigerated., 1/2 cup butter divided, 1 medium onion chopped, 1 cup each diced carrots, celery and zucchini, and more.

Yes, Chicken Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pies

How did you like this recipe?

Frequently Asked Questions