Chicken Pie with Puff Pastry
Chicken Pie is one of those foods that brings back memories of my late grandmother. It was one of my favorite dishes that she would make, and it was always made with such love and thoughtfulness. She would make it anytime someone wasn’t feeling well, or just had a baby, when she just wanted to do something nice for a neighbor, or just for a nice dinner with her family. It is one of my ultimate comfort foods. And even though I have never been able to make it quite like hers, I have been able to come up with a recipe that has been enjoyed by many for the same reasons she would make it. My grandma would always make a homemade pie crust, and I have a recipe for that too, but I found that puff pastry is a nice, and also quick alternative. She would also make her own chicken stock and pick the meat off of the chicken, but a rotisserie chicken is another great alternative. I will show you how to make this quicker, but super delicious and easy version.
You will start off by melting a stick of butter in a deep skillet. Be sure to get your puff pastry out of the freezer to let it thaw while you are prepping the filling.
You will then add your vegetables of choice. I use onions, carrots, celery, peas and corn. Season them with plenty of salt and pepper. You will let those cook down for about 10 minutes, stirring occasionally.
Then you will stir in 1/2 cup of flour and let that cook down for a few minutes.
Then you want to add in 3 cups of chicken broth. Stir that up.
Now stir in 3 cups of heavy cream. Half and half or whole milk will also work, but the mixture will not be as thick.
At this point, you will season it with garlic powder, onion powder, salt and pepper and 1 tbs of Herbs De Provence. Stir continuously until it comes to a gentle boil.
It should be nice and thick like this.
Add in 3 cups of your cooked and shredded chicken.
And now you have your delicious filling.
Pour it into a greased 9×13 baking dish.
Place 1 1/2 sheets of your puff pastry on top of the filling.
This is the brand i used. (Save the remaining half to make a cream cheese and jam stuffed pastry for breakfast the next morning!)
Now brush it with an egg wash. I used one egg and one tbs of water to make the egg wash. This is an important step to make sure the pastry gets its nice golden brown color! Bake it in a preheated 400 degree oven for 15-20 minutes or until the crust gets that nice golden brown color and puffs up!
Adn this is what the finished product will look like. Let it cool for about 5-10 minutes before cutting into it.
Recipe:
Ingredients:
- 1 stick of butter
- 1 diced onion
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 cup of corn
- 1 cup of peas
- Salt and Pepper
- 1/2 cup flour
- 3 cups chicken broth
- 3 cups heavy cream
- 1 tbs garlic powder
- 1 tbs onion powder
- 1 tbs Herbs De Provence
- 3 cups of cooked shredded chicken
- 1 package of puff pastry sheets
- 1 egg
- 1 tbs of water
Directions:
- Preheat oven to 400 degrees.
- In a deep skillet, melt the butter.
- Add your vegetables, season with salt and pepper, and cook for about 10 minutes over medium heat until they are tender.
- Whisk in the flour and let that cook down for about 3 minutes.
- Add in the chicken broth and heavy cream.
- Season with the garlic powder, onion powder, salt, pepper and Herbs De Provence.
- Let it slowly come to a boil, stirring frequently
- Stir in the chicken
- Pour the mixture into a greased 9×13 baking dish.
- Place 1 1/2 of the puff pastry sheet on top of the mixture.
- Make and egg wash by whisking the egg and water together and brush all over the top of the pastry sheet.
- Bake for approximately 15-20 minutes or until the puff pastry becomes a golden brown.
- Remove from the oven and let sit for about 5-10 minutes before serving
