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Chicken Pot Pie With Mashed Potatoes And Puff Pastry

Chicken Pot Pie With Mashed Potatoes And Puff Pastry

Introduction

Chicken pot pie is a classic comfort food that is perfect for cold winter nights. It's a savory dish that combines creamy chicken filling with a flaky puff pastry crust. This recipe takes it up a notch by adding mashed potatoes to the mix, resulting in a truly indulgent and satisfying meal.

Ingredients

The ingredients you will need for this recipe include:

  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 cup frozen peas
  • 1/2 cup frozen carrots
  • 1 sheet puff pastry, thawed
  • 2 cups mashed potatoes
  • 1 egg, beaten
Chicken Pot Pie Ingredients

Instructions

Follow these steps to make chicken pot pie with mashed potatoes and puff pastry:

  1. Preheat your oven to 400°F.
  2. Cut the chicken breasts into small cubes and set them aside.
  3. In a large saucepan, melt the butter over medium heat.
  4. Add the flour to the melted butter and whisk until smooth.
  5. Gradually stir in the chicken broth and milk.
  6. Add the salt, pepper, thyme, and garlic powder.
  7. Cook the mixture, stirring constantly, until it thickens and begins to boil.
  8. Reduce heat to low and stir in the frozen peas and carrots.
  9. Add the cubed chicken to the saucepan and stir to coat with the sauce.
  10. Cover the saucepan and simmer for 10-12 minutes or until the chicken is cooked through.
  11. Meanwhile, roll out the puff pastry sheet on a floured surface.
  12. Cut the pastry sheet into 4 equal pieces.
  13. Place a heaping spoonful of mashed potatoes in the center of each pastry piece.
  14. Top the mashed potatoes with a generous portion of the chicken filling.
  15. Brush the edges of the pastry pieces with the beaten egg.
  16. Fold the pastry over the filling and press the edges together to seal.
  17. Place the pastry pockets on a baking sheet lined with parchment paper.
  18. Brush the tops of the pastry pockets with the remaining egg wash.
  19. Bake for 20-25 minutes or until the pastry is golden brown and puffed.
  20. Remove from the oven and let cool for a few minutes before serving.
  21. Garnish with chopped parsley, if desired.
Chicken Pot Pie With Mashed Potatoes And Puff Pastry Instructions

Tips

Here are some tips to make the perfect chicken pot pie with mashed potatoes and puff pastry:

  • Use boneless, skinless chicken breasts for easy preparation.
  • Thaw the puff pastry sheet according to the package instructions.
  • Make sure the chicken is fully cooked before filling the pastry pockets.
  • Don't overfill the pastry pockets, or they may burst open during baking.
  • Brush the pastry with egg wash before baking for a golden brown crust.
Chicken Pot Pie With Mashed Potatoes And Puff Pastry Tips

Variations

If you want to mix things up, here are some variations to try:

  • Swap out the puff pastry for a pie crust or biscuit topping.
  • Add other vegetables to the filling, such as corn, green beans, or mushrooms.
  • Use leftover mashed sweet potatoes instead of regular mashed potatoes.
  • Add cheese to the mashed potatoes for extra flavor.
  • Make individual pot pies by using ramekins or small baking dishes.
Chicken Pot Pie With Mashed Potatoes And Puff Pastry Variations

Conclusion

Chicken pot pie with mashed potatoes and puff pastry is a delicious and satisfying meal that is perfect for any occasion. This recipe is easy to make and can be customized to suit your tastes. Try it out for yourself and enjoy a cozy, comforting dinner at home.

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