Best Chicken Fat Puff Pastry Recipes

Low Fat Chicken Pot Pie With Puff Pastry! image

Provided by @MakeItYours

Number Of Ingredients 16

3 cups fat-free low-sodium chicken broth
1 1/2 cups frozen peas, thawed
1 cup baking potato, cut in 1/2 inch dice and peeled. Same for the next veggies
1 cup sweet potato
1 cup celery root (celeriac)
1 cup parsnip, sliced 1/2 inch thick
1 (10 ounce) white pearl onions, frozen
1 lb boneless skinless chicken breast, cut into bite size pieces
2/3 cup flour, divided
1 1/2 cups nonfat milk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme (or 2 tsp dried)
1 1/2 teaspoons salt
1 teaspoon black pepper
cooking spray
1 sheet frozen puff pastry, thawed

Steps:

Preheat oven to 400.
Bring broth to a boil in a large dutch oven. Add peas and next 5 ingredients, through to.
onions to pan. Cover, reduce heat and simmer for 6 minutes.
Add chicken. Cook 5 minutes or until done.
Remove chicken and veggies from broth with slotted spoon and set in a large bowl.
Increase heat to medium. Spoon flour lightly into measuring cup, level with knife. Place.
all but 1 tbs of flour into a medium bowl, gradually add milk whisking until well blended.
Add milk mixture to the broth, cook for 5 minutes until thickened, stirring frequently.
Stir in chicken and veggies, parsley, thyme, salt and pepper.
Spoon mixture into an 11 x 7 baking dish coated with cooking spray.
Sprinkle remaining 1 tbs on to work surface, roll dough into a 13x9 rectangle. Place dough.
over the chicken mixture, pressing to seal at the edges of the dish. Cut slits in dough for.
steam to escape, and coat dough lightly with cooking spray.
Place on a foil lined baking dish (to make clean up easy if there is a bubble over). Bake at.
400 for 16 minutes or until pastry is golden and filling is bubbly.

Chicken-Fat Puff Pastry image

Provided by Scott Parker

Yield Makes about 2 pounds puff pastry (enough for six 2-cup pies plus some leftover)

Number Of Ingredients 7

3 1/2 cups (or more) all purpose flour
1 teaspoon salt
1 1/2 cups (3 sticks) chilled unsalted butter, cut into 3/4-inch cubes
1/4 cup frozen chicken fat reserved from roast chicken (see pot pie recipe) or purchased frozen chicken fat, cut into 1/2-inch cubes
1/3 cup (or more) ice water
1 egg yolk, beaten to blend with
1 teaspoon water (for glaze)

Steps:

Blend 3 1/2 cups flour and salt in processor. Add butter and chicken fat. Using on/off turns, cut in butter and fat just until peasize pieces form (do not overblend). Add 1/3 cup ice water; using on/off turns, quickly blend in just until moist clumps begin to form (do not overwork or dough may be tough). Gather dough together quickly; shape into 8x5-inch rectangle (dough may have streaks). Wrap in plastic and chill until firm, at least 45 minutes. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Working quickly and using floured rolling pin, roll dough out to 12x7-inch rectangle. Starting at 1 short end of dough, fold dough into thirds like business letter. Roll dough out again to 12x7-inch rectangle; fold again into thirds like business letter. Wrap in plastic and chill 30 minutes.
Repeat rolling, folding, and chilling dough 3 more times. Wrap in plastic and chill dough at least 1 hour and up to 1 day.
Roll dough out on floured work surface to 1/2- to 1/3-inch thickness. Place 2-cup ramekin upside down atop dough; cut with sharp knife around ramekin to form dough round. Repeat, cutting out 5 more dough rounds. Place 3 dough rounds on each of 2 large rimmed baking sheets, spacing apart. Chill until dough is firm, about 30 minutes.
Preheat oven to 450°F. Brush dough rounds with egg glaze. Bake until puffed and golden brown, about 15 minutes. DO AHEAD: Can be made 6 hours ahead. Let stand uncovered at room temperature.