Chicken Pot Pie is one of my favorite winter dishes. When made into hand pies, it is a great part of holiday meals. Set them on a platter and watch them disappear. Bake puff pastry cups and fill with the chicken pot pie mixture and you have a yummy but elegant appetizer. Which is a surprise cos I generally hate cream based savory dishes. I honestly don’t know what it is about this dish that checks all the boxes for me: the flavor, the texture, the right mix of veggie to protein, the sauce consistency and of course the flakey crust.
What I also like about this recipe is that it can take you as long or as short as you want. You could use raw chicken or for a faster option use grocery bought rotisserie chicken. If using the rotisserie chicken, avoid adding it to the sauce too early or it will overcook the chicken.
So for this recipe, I decided to do mini hand pies. I thought they came out really well. I also liked their portability. Check out our recipe below.
Chicken Pot Pie
Ingredients
- 3 cups water you could also use chicken stock instead
- 6 pouches Trader Joe’s Savory Broth Chicken Flavor
- 2 tbsp butter
- 1 tbsp oil
- 1/2 cup onion chopped into small cubes
- 1 tsp salt
- 3 tbsp flour
- 1/4 teaspoon white pepper
- 1/4 cup Heavy cream
- 1/2 rotisserie roasted chicken de-skinned, deboned and cut into cubes
- 1 cup frozen mixed veggies
- 2 packs puff pastry
- Spray oil optional, if not using parchment
Instructions
- Preheat oven to 375˚
- In a pot, melt the butter and oil together.
- Add the onion and saute over medium-low heat for about 3 to 5 minutes.
- Add half the salt once the onion has softened and continue to cook for another 5 minutes or until translucent. Do not brown the onion.
- Add the flour and cook over low heat, stirring constantly, for 2 to 3 minutes.
- Add water or the chicken stock and chicken broth flavor to the sauce. If you are using chicken stock, reduce the amount of salt by half.
- Simmer over low heat for an additional 3 to 4 more minutes, stirring, until thick.
- Add salt, pepper and heavy cream, cook for 2 to 4 minutes. Make any necessary adjustments to the sauce. If it is too runny, make a slurry: about 1 teaspoon flour with with a little water until it is the consistency of heavy cream. Pour into the sauce stirring vigorously. If too thick, add a little more water or chicken stock, little by little until the right consistency is achieved.
- Add veggie mix and herbs. Mix well and cook until veggies are cooked through.
- In the meantime, unroll the dough and using a circle cutter or a pizza cutter, cut the dough into circle or square pieces.
- Set the cut pieces aside and roll the leftover dough and continue to cut into circles or squares.
- Once the chicken pot pie has finished cooking, set aside to cool briefly.
- Place one of the puff pastry pieces in front of you, scoop about 1 tablespoon of the mixture onto the pastry in the center. Do not overfill or you won’t be able to seal the edges and the pie will “explode” in the oven.
- Optional, paint the edge on one half of the dough with a little bit of water. This helps to make the sealing easier.
- Carefully fold the pastry over the chicken mixture to form a semi-circle or a triangle and press down the edges.
- Use a fork to create a pattern on the edge. Put the finished pie onto baking tray lined with aluminum oil and sprayed with oil or parchment paper, and continue until all the pastry pieces are filled.
- Beat the egg well then brush the top of each pie with the egg.
- Bake until the pie is golden brown, about 10 to 13 minutes.
- Remove from oven and allow to cool on a cooling rack.
- Put the next batch into the oven and continue to cook until all the pies are done.