Description
Chicken Pot Pie Bake
Ingredients
2 sheets puff pastry (thawed, if frozen)
2 cups cooked chicken (shredded or diced)
1 cup frozen peas and carrots (thawed)
1/2 cup frozen corn (optional)
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream or milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 egg (beaten, for egg wash)
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the Filling:
In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the chicken broth and bring to a simmer until thickened. Stir in the heavy cream, garlic powder, onion powder, salt, and pepper.
Add Vegetables & Chicken:
Fold in the chicken, peas, carrots, and corn (if using). Remove from heat and let cool slightly.
Assemble the Pot Pies:
Roll out the puff pastry sheets slightly. Using a round cutter or a bowl, cut out circles for the top and bottom layers of the pies. Place half of the circles on the prepared baking sheet. Add 1-2 tablespoons of filling to the center of each pastry base. Cover with the remaining pastry circles and press edges with a fork to seal.
Egg Wash:
Brush the tops of each pie with beaten egg for a golden, shiny crust.
Bake:
Bake for 20-25 minutes or until the pastry is puffed and golden brown.
Cool & Serve:
Let the pies cool slightly before serving. Enjoy them warm for a comforting meal!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 mini pies
Calories: ~350 per serving
#ComfortFood #ChickenPotPie #EasyDinner
Step-by-Step Guide
Follow these detailed instructions for perfect mini pot pies every time. First, ensure your puff pastry is fully thawed but still cold. While the oven preheats, begin your roux: melt the butter over medium heat and whisk in the flour until it forms a smooth paste. Cook for a full 90 seconds to eliminate the raw flour taste. Slowly add the chicken broth, whisking constantly to prevent lumps. Let the sauce simmer until it coats the back of a spoon. Off the heat, stir in the cream and seasonings. Combine the sauce with your chicken and thawed vegetables. For assembly, use a 4-inch round cutter for consistent pies. Place a bottom pastry round on the sheet, add a heaping spoonful of filling, then top with a second round. Crimp the edges firmly with a fork to create a tight seal. Brush with egg wash just before baking for maximum shine.
Serving Suggestions
These individual pot pies are a complete meal on their own, but they pair wonderfully with a simple green salad dressed with a light vinaigrette to cut through the richness. For a heartier dinner, serve alongside roasted garlic mashed potatoes or buttered egg noodles. A dollop of cranberry sauce or a tangy chutney can add a delightful sweet and sour contrast. They also make excellent packed lunches—let them cool completely and store in an airtight container.
How-to Summary
In summary, this dish involves making a creamy chicken and vegetable filling from a roux-based sauce, enclosing it in puff pastry circles, and baking until golden. The key steps are: 1) Prepare the creamy filling. 2) Cut pastry into circles. 3) Assemble pies by adding filling between two pastry rounds. 4) Seal, egg wash, and bake at 375°F for 20-25 minutes.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the unbaked pies, freeze them solid on the baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time.
What can I use instead of heavy cream? Whole milk or half-and-half are fine substitutes, though the sauce will be slightly less rich. For a dairy-free version, use full-fat coconut milk.
Can I use a different protein? Absolutely. Cooked turkey, ham, or even a plant-based chicken substitute work well. For a vegetarian version, use vegetable broth and add more vegetables like mushrooms and leeks.
Why is my filling runny? This usually means the roux wasn’t cooked long enough or the sauce didn’t simmer to full thickness. Ensure your filling has cooled and thickened slightly before assembling.
Can I make one large pie instead? Certainly. Use a standard pie dish, line it with one sheet of pastry, add all the filling, and top with the second sheet. Bake for 30-40 minutes until deeply golden.
Common Mistakes to Avoid
- Using hot filling for assembly, which melts the pastry fat and leads to soggy bottoms. Let it cool.
- Not sealing the edges properly, causing filling to leak during baking. Press firmly with a fork.
- Overfilling the pies, which makes them difficult to seal and prone to bursting.
- Skipping the egg wash, resulting in a pale, less appetizing crust.
- Baking on an unlined or ungreased sheet, risking the pies sticking and tearing.
Conclusion
This Chicken Pot Pie Bake transforms a classic comfort food into convenient, individual portions perfect for any night of the week. With its flaky puff pastry crust and rich, creamy filling, it’s a crowd-pleaser that feels special without requiring complex techniques. By following the step-by-step guide and heeding the common mistakes, you can achieve a flawless result. We hope this recipe becomes a cherished staple in your dinner rotation, offering warmth and satisfaction in every bite.