The Pastry Queens All Sold Out Chicken Pot Pie Food

PUFF PASTRY CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
• Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
• Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
• Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
• Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
• Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

THE PASTRY QUEEN'S ALL SOLD OUT CHICKEN POT PIE

Steps:

• To make the filling:.
• Melt the butter in a large sauté pan set over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.
• While the vegetables are sauteing, skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas and chicken into the vegetable mixture. Set the filling aside.
• To make the cream sauce:.
• Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1'/4-cup capacity oven-safe bowls three - quarters of the way to the top with the creamed chicken filling.
• To make the crust:.
• Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.
• Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls-mine are about 4 inches across-and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

CHICKEN POT PIE WITH RICH PASTRY CRUST

Steps:

• Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
• Heat chicken fat or butter in skillet.
• Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
• Stir in flour until blended.
• Stir in chicken broth and 1/2 and 1/2 cream.
• Cook and stir over medium heat until mixture boils.
• Season with salt and pepper.
• Combine with chicken and pour mixture in 2 quart baking dish.
• Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
• Cover chicken mixture; fold excess pastry under and crimp edge.
• With a sharp knife cut a small diamond in middle of top crust.
• Brush generously with egg yolk and milk topping mixture.
• Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
• PASTRY:.
• For pastry,combine flour and salt; cut in lard.
• Mix egg, ice water, and vinegar.
• Gradually stir into flour. Mix.
• Roll out.
• This dish freezes and reheats well.

CHICKEN PIE

Steps:

• For serving: a peppery green salad with arugula and baby spinach
• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot, celery and parsnips. Season with salt and pepper and stir them around until the onions start to turn translucent, about 3 minutes. Add the wine and cook for another minute. Sprinkle over the flour and stir it in to incorporate. Cook for a minute or two, but do not let it brown. Add the broth and stir, working out any lumps. Lower the heat to medium and cook until it starts to thicken, 2 to 3 minutes. Stir in the green beans, thyme and turmeric. Fold in the Shredded Boiled Chicken and cook until heated through. Add the half-and-half, taste and adjust the seasoning. Add more broth if it is too thick. Pour the hot filling into the prepared baking dish.
• Brush the edges of the dish with the egg wash. Lay the pastry over the top, press down the edges and brush the top of the pastry with the egg wash. Cook until the crust is golden brown, about 45 minutes.
• You can also assemble the pie ahead of time. If you are making it ahead, allow the filling to cool, cover and place in the fridge. When you want to cook the pie, brush the edges of the dish with the egg wash, add the filling to the dish, lay the pastry over the top and press down the edges. Brush the pastry with the egg wash and cook at 375 degrees F until the crust is golden brown, about 1 hour.
• Serve the chicken pie with a peppery salad of arugula and baby spinach.
• Pour the broth into a large pot and bring to a boil. Add the chicken pieces and bring back to a boil. Turn the heat to medium low and simmer until the chicken is tender, about 45 minutes.
• Remove the chicken from the pot and set it aside to cool briefly. Remove the skin and bones and shred the chicken.

CASSEROLE QUEEN POT PIE

Steps:

• Thaw puff pastry according to package directions.
• Preheat oven to 425 degrees F.
• Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.

INDIVIDUAL CHICKEN POT PIE WITH PUFF PASTRY

Steps:

• Position an oven rack in the middle of the oven and preheat to 425 degrees F.
• For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.
• Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.
• For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour.
• Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together.
• Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches.
• Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough.
• Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour.
• For the egg wash: Combine the beaten egg and water in a small dish and set aside.
• To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper.
• Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator. Sprinkle lightly with flour and roll to 1/4-inch thick and, using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough for another use.
• Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.

CHICKEN POT PIE

Steps:

• For pastry lids: Thaw pastry according to package directions. Line a large baking sheet with parchment paper or foil; set aside. On a lightly floured surface, roll each puff pastry sheet to a 14-inch square. Using 10-ounce individual ramekins as a guide, turn upside down on pastry. Cut out 8 rounds from the dough using a sharp knife.
• Using a fork, prick holes over each pastry round. Transfer pastry rounds to prepared baking sheet. If you like, use tiny cookie cutters to make cutouts from remaining pieces of puff pastry. Brush cutouts lightly with water and press gently to adhere 1 to 3 cutouts to each of the pastry rounds. Bake in a 400 degree F oven about 12 minutes or until golden brown.
• For filling: Lightly coat a Dutch oven with nonstick cooking spray. In the Dutch oven, cook chicken over medium heat until lightly browned and no pink remains, stirring occasionally. Add onion, celery, carrots and garlic; cover and cook over medium heat for 5 to 7 minutes or until tender, stirring occasionally. Stir in flour. Cook and stir 3 minutes.
• Add half-and-half. Cook and stir until combined. Add chicken broth and bay leaf. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Season to taste with salt and pepper. Stir in peas. Remove pan from heat. Remove bay leaf; discard.
• To serve, spoon hot chicken mixture into eight 10-ounce individual ramekins or casserole dishes and place a puff pastry lid on top of each. Serve immediately.

PUFF PASTRY CHICKEN POT PIE

Steps:

• Pre-heat oven to 400 and lightly grease 2 quart square baking dish. Sit aside.
• In medium sized mixing bowl add small bite size pieces of chicken breasts, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, rosemary, Paul Prudhomme Poultry Magic seasoning, 1/4 teaspoon sea salt and 1/4 teaspoon fresh ground black pepper and extra virgin olive oil. Stir until all pieces are covered in oil and seasonings. Heat remaining oil in skillet on medium - medium high heat. Add chicken and brown until light golden brown about 5 minutes (remember chicken will also be baked for at least 25 minutes). Cover a plate with a paper towel and using a slotted spoon put chicken on paper towel to drain oil. Make sure to cover with another paper towel so chicken won't dry out.
• On a lightly floured surface roll out the first sheet of puff pastry to 12 inch square. If the pastry cracks use a dab of water on your finger tip and lightly push to reseal. Take the pastry and lay in the casserole dish. Position until all sides are even. Be careful not to tear but you don't need to handle with kid gloves either. It's always easy to reseal any tear. Trim any excess that hangs over the edges of the casserole dish. Cover with foil and bake for 25 minutes or until all darker, doughy areas are lighter and puffed. While the puff pastry is baking you can multi-task by making the vegetables and sauce.
• In a skillet melt butter on medium-medium high heat. Add vegetables and cook until tender crisp. About 5-7 minutes. Don't over cook because vegetables will be cooking while you make the sauce and also baking in the oven later. You don't want them to turn to mush. Add flour and stir cooking until flour turns golden brown approximately 3 minutes. Slowly add chicken broth, ground dry mustard, remaining salt, remaining fresh ground pepper, remaining garlic powder, remaining onion powder, 1 teaspoon parsley flakes, peas and corn starch (no need to make a slurry). Reduce to simmer and stir constantly until sauce thickens. If it's too thick add a little extra chicken broth. Sit aside and wait until bottom shell is finished baking.
• Re-flour your surface and place 2nd puff pastry sheet. Using a pizza cutter cut into 1/4 inch strips.
• Once bottom shell is finished baking add chicken and sauce mixture. Place puff pastry strips on top using a weave design (or whatever design you feel like making. I haven't mastered the weave yet but I'm working on it). Trim any excess puff pastry. Sprinkle with remaining parsley flakes. Place casserole on foil lined baking sheet and place in oven. Cook for 25 minutes or until sauce is bubbly and puff pastry is golden brown.

HIDDEN COVE PUFF PASTRY CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly spray an 8-inch casserole dish with nonstick spray.
• Lightly flour a work surface and roll 1 pastry sheet into an 11-inch square. Cut remaining pastry sheet crosswise into strips and wave into a lattice on a baking sheet. Freeze lattice while preparing the filling.
• Melt butter in a saucepan over medium heat. Add flour and whisk thoroughly until blended. Slowly pour in chicken broth and milk, whisking continually. Stir in Hidden Cove lemon-garlic blend, Swiss cheese, and Parmesan cheese. Mix well until everything is combined, about 5 minutes. Add chicken and vegetables.
• Fit puff pastry square into the prepared casserole dish, trimming corners as needed. Pour chicken filling into the dough. Top with latticed puff pastry, pressing and crimping the edges to seal. Brush with beaten egg.
• Bake, uncovered, in the preheated oven until filling is bubbly and top is golden brown, 45 to 55 minutes. Let stand 15 minutes before serving.

PUFF PASTRY CHICKEN POTPIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.

CHICKEN POTPIE WITH PUFF PASTRY

Steps:

• At least 3 1/2 hours (or up to one day) before the filling is ready, roll puff pastry out on a lightly floured surface to a 3/16-inch-thick square. Place on a baking sheet, wrap tightly with plastic, and chill in the refrigerator for at least one hour.
• Remove chilled dough from refrigerator, and place on a cutting board. Directly onto the dough, invert a bowl or place a lid that is 2 1/2 to 3 inches larger in diameter than a 3-quart round casserole or souffle dish. With a sharp knife, cut around the bowl or lid so that you have a perfect circle. Return the circle of dough to the baking sheet, wrap tightly with plastic, and chill for at least 2 hours.
• Place a rack in lower two-thirds portion of the oven. A convection oven is ideal; preheat it to 375 degrees. If you don't have a convection oven, preheat a conventional oven to 425 degrees. In a large heavy-bottom pot, melt 5 tablespoons butter over medium-high heat. Add onion, potatoes, and carrots. Cook, stirring occasionally, until potatoes and carrots are fork-tender, 10 to 12 minutes. Add mushrooms, cooking until mushrooms are heated through. Add cognac, and cook for 30 seconds. Add flour, and cook, stirring, for 1 minute. Pour in chicken stock and milk. Bring to a simmer; cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Stir in chicken, peas, parsley, and thyme. Season with salt and pepper. Transfer to 3-quart casserole or souffle dish. Transfer to a rack to cool slightly, about 5 minutes.
• Make egg wash: In a small bowl, whisk together egg, egg yolk, and 1 teaspoon water. Remove dough circle from refrigerator, and brush surface evenly with egg wash. Invert dough and place directly over the casserole, pressing lightly to seal overhanging crust to the side of the dish. Brush top surface of dough with egg wash. With a 1/2-inch large round pastry tip (Ateco #7), cut a small circle in the center of the pastry, removing the pastry circle, and insert the pastry tip, narrow side down, into cut-out hole. This allows the steam to vent.
• Transfer casserole to a parchment-lined baking sheet. Bake for 10 minutes; cover loosely with aluminum foil to prevent crust from burning, and continue baking for 25 minutes more. Serve hot.

NEVER, NEVER FAIL PIE PASTRY

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

CHICKEN POT PIES WITH PUFF PASTRY

Steps:

• Preheat oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.
• In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
• In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet.
• Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.

PUFF PASTRY-TOPPED CHICKEN PIE

Steps:

• Heat oven to 400°F. On lightly floured surface, unfold pastry sheets, pressing fold marks flat and sealing any tears. Measure diameter of soup plate or bowl to be used as serving dishes. Using small sharp knife, cut 12 tree shapes from pastry, about 4 to 5 inches tall and wide, to fit in soup plate. Reroll cut dough to 1/4-inch thickness as necessary to cut all trees.
• On ungreased cookie sheets, arrange pastry trees 1/2 inch apart. Brush with egg. Bake about 8 minutes or until puffed and golden brown.
• Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add celery and onions; cook 5 to 7 minutes, stirring occasionally, until crisp-tender but not browned. Stir in flour until no lumps remain. Slowly add broth, half-and-half and wine, stirring constantly. Heat to boiling, stirring constantly; cook 2 to 3 minutes or until slightly thickened.
• Stir in mixed vegetables, chicken, tarragon, salt and pepper; cook 2 to 3 minutes longer or until hot. Remove from heat. Spoon about 1 1/4 cups chicken mixture into each soup plate. Top with pastry tree.

RIDICULOUSLY EASY CHICKEN POT PIE WITH PUFF PASTRY (OMAC)

Steps:

• The night before, add the frozen vegetables to a 8 x 8 baking dish. Add enough frozen chicken to fill the dish. Cover and thaw in the fridge overnight.
• The next day, add a can of soup and season with salt and pepper or any other seasonings that is desired (it was at this point I did cut the veggies down to bit size pieces).
• Preheat oven to 375°F.
• Top with puff pastry. Bake in oven for 45 minutes or until pastry is cooked and lightly browned. Let sit for 5 - 10 minutes, depending on size of vegetables (some really retain their heat).
• OMAC: Combine the soup, vegetables and chicken. Mix well. Arrange in an 8 x 8 cooking dish. Freeze. Once it is frozen, remove the veggie/chicken from the cooking dish and wrap in freezer wrap. Mark with date and use within 1 - 2 months. To use: Defrost in the fridge and continue with Step 3.