Description
Delicious and comforting Chicken Pot Pie with Puff Pastry Bites featuring a creamy chicken and vegetable filling enveloped in flaky, golden puff pastry pockets. Perfect as a hearty appetizer or a satisfying main dish, this recipe combines tender chicken, sweet peas, carrots, and celery in a rich, savory sauce, all baked to perfection with a buttery crust.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1/2 cup onion, finely chopped
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Puff Pastry
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the puff pastry bites.
- Sauté Onions: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onions and cook for 3-4 minutes until translucent and fragrant.
- Cook Vegetables: Add diced carrots and celery to the skillet and sauté for 5-6 minutes until they start to soften, contributing sweetness and crunch.
- Add Flour: Sprinkle the flour over the vegetables and stir thoroughly to combine. This helps to thicken the filling later on.
- Mix Liquids: Slowly pour in the chicken broth while stirring continuously to prevent lumps. Then add the heavy cream and mix until the sauce is smooth and uniform.
- Season and Thicken: Season the mixture with garlic powder, dried thyme, salt, and pepper. Let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
- Add Chicken and Peas: Stir in the cooked chicken and frozen peas, ensuring they are well distributed throughout the filling.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheets. Cut into squares or circles suitable for folding into bite-sized pockets.
- Fill and Seal: Place a spoonful of the chicken filling in the center of each pastry piece. Fold the pastry over to form a pocket and press the edges firmly to seal.
- Apply Egg Wash: Place the filled pastries on a parchment-lined baking sheet and brush the tops with beaten egg for a shiny, golden finish.
- Bake: Bake in the preheated oven for 15-20 minutes until the puff pastry is puffed up and golden brown.
- Cool and Serve: Remove from the oven, let the bites cool for a few minutes, then serve warm for a deliciously comforting treat.
Notes
- Use low-sodium chicken broth to better control the saltiness of the filling.
- Leftover rotisserie chicken or boiled chicken breasts both work well for the filling.
- Ensure the puff pastry is properly thawed before rolling to prevent cracking.
- Brush the puff pastry with egg wash for a glossy and appetizing crust.
- These puff pastry bites can be served as appetizers or as a main course paired with a fresh salad.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven to retain crispiness.
