Best Individual Chicken Puff Pies Recipes

Individual Chicken Pot Pies With Puff Pastry image

Provided by KPD123

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 17

1/4 cup butter
1/4 cup flour
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrot, chopped
3 minced garlic cloves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1 1/4 cups chicken broth
1/2 cup heavy whipping cream
1/8 teaspoon nutmeg
1 1/2 cups rotisserie-cooked chicken
1/4 cup frozen peas
1 sheet frozen puff pastry, thawed
2 tablespoons butter, melted (optional)

Steps:

Saute onions, celery, carrots and garlic in butter in a large saucepan over medium heat.
Stir in flour, thyme, poultry seasoning, salt and pepper. Cook for 1 minute, stirring constantly.
Slowly stir in chicken broth and cream. Constantly stir mixture until smooth, creamy and thickened.
Add nutmeg, cooked chicken, and frozen peas. Combine well.
Ladle mixture into individual oven-safe soup mugs.
Cut puff pastry to cover each mug. Cover mug with puff pastry and press down around rim to adhere.
Brush puff pastry with melted butter. (Optional, I think it makes the pastry look prettier).
Place mugs on a cookie sheet, and bake at 400°F for 15-20 minutes or until puff pastry is golden brown!

Individual Chicken Puff Pies image

Provided by NotQuiteVegetarian

Time 45m

Yield 6 individual pies

Number Of Ingredients 10

60 ml butter
2 chicken breast fillets, trimmed
1 leek, thoroughly washed and thinly sliced
2 cups of defrosted frozen peas
1 1/2 cups approx ready made bechamel sauce
4 frozen puff pastry sheets
1/2 cup shaved parmesan cheese
2 teaspoons ground pepper
1 teaspoon salt
1/2 cup milk, to glaze and seal pies

Steps:

Take pastry sheets out of freezer to defrost.
Heat butter in frypan/skillet over medium to high heat.
Cook chicken fillets in pan for 3 - 5 minutes.
Flip fillets over, cover pan and cook fillets on lower heat for 10 minutes.
Chop cooked fillets into small pieces.
Allow to cool.
Line six individual pie dishes with puff pastry.
Distribute chicken evenly between dishes.
Distribute peas evenly into dishes.
Pour bechamel sauce evenly into dishes.
Top filling of each pie with shaved parmesan cheese.
Season to taste with salt and pepper.
Brush milk over edge of each pie.
Place circle of pastry topping over each pie.
Slice a 1/2 inch vent into the top of each pie.
Brush each pie with milk to glaze.
You can either freeze them now, or pop into a 200 degree oven for 25 - 30 minutes until the pastry is golden and the filling hot.
Serve with potatoes wrapped in foil and baked in the oven.
Maybe a salad as well if you have the energy!
Enjoy!