What’s better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!
Don’t you love it when you decide on what to make for dinner and you just so happen to have everything you need right in your very own kitchen? It’s rare, but it happened to me when I had a craving for chicken pot pie.
I started rummaging through my fridge, pantry, and freezer, and was amazed to find that I could pull this together without even running to the store. I found puff pastry leftover from my Peach Tarts, heavy cream from my Salted Caramel Oat Bars, and fresh thyme from my Slow Cooker Pot Roast.
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 4 tablespoons butter, divided
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
- 1/2 cup all-purpose flour
- 1-1/2 cups chicken broth
- 1 cup plus 1 tablespoon half-and-half cream, divided
- 2 cups frozen mixed vegetables (about 10 ounces)
- 1 tablespoon lemon juice
- 1 large egg yolk
- Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12×10-in. rectangle. Cut one 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 12×10-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 bubbly and golden brown, 45-55 minutes. Cover loosely with foil if it starts getting too dark. Let stand 15 minutes before serving.
Test Kitchen Tips
- For a crisper crust, bake on a rimmed baking sheet. Trim lattice to fit baking dish, then place on a parchment lined baking sheet. Bake at 400°. for 20-25 minutes. Then place on top of your hot filling before serving.
- Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
- To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
- Check out 11 of our most genius crumb crust ideas.
1 serving: 523 calories, 25g fat (10g saturated fat), 118mg cholesterol, 768mg sodium, 42g carbohydrate (4g sugars, 6g fiber), 30g protein.
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Puff Pastry Chicken Potpie
Cathedral Window Jelly Dessert – I can’t get enough of this cathedral window jelly after.
This jelly dessert consists of cubed colored gelatin embedded in a creamy mold. My family usually serves this during the holidays, hence the red, and green gelatin. However it doesn’t mean you can’t have it the rest of the year. I used a silicone polymer pan however you will use any mold you prefer.
Here’s a recipe from Cathedral Window Jelly Dessert.
1 (3oz/85g) box of strawberry jelly powder
1 (3oz/85g) box of lime jelly powder
1 (3oz/85g) box of lemon or mango jelly powder
1 cup boiling water per 3 oz box
⅓ cup cold water per 3 oz box
½ cup pineapple juice
½ cup condensed milk
½ cup heavy cream
4 tbsp sugar
¼ tsp salt
1 ½ cups water
3 tbsp unflavoured gelatin
1 cup boiling water
1.In three separate mixing bowls, completely dissolve the contents of each envelope of flavored jelly powder in 1 cup boiling water. Stir in ⅓ cup cold water to each. Transfer each gelatin flavor in square or rectangular containers and refrigerate until they set. Cut the flavored gelatin into cubes and arrange in your preferred jelly molds (I used a silicone bundt pan).
2.In a medium bowl, combine pineapple juice, condensed milk, heavy cream, sugar and salt. Stir with wire whisk until incorporated. Set aside.
3.In another mixing bowl, combine 1½ cup water and 3 tbsp unflavored gelatin powder. Stir until the powder completely dissolves. Allow the mixture to rest for 10 minutes.Gently add 1 cup boiling water to the gelatin mixture then continue stirring until the mixture is clear.
4.Pour the gelatin mixture into the milk mixture, whisking until well incorporated. Pour this gelatin-milk mixture evenly over the jelly cubes in the mold. Allow to set in the fridge for at least 4 hours or overnight.
5.To serve, turn the jelly dessert out onto a serving plate.
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Our Favorite Cathedral Window Jelly Dessert
Mango Lassi Frozen Yogurt- Every time I see a mango, I think about the tropics. I think about long, lazy days of swimming, napping in the sun and enjoying eating mango lassi frozen yogurt. I think about full days without any screen time at all.
I love fruit that has some acidity to copy yogurt’s natural tang. And that I continually use the ripest, most contemporary fruit I will notice. Therefore the bolder your fruit, the better. As for proportions, the recipes here vary from one to 2 components dairy product to 1 a part of beverage or purée, richer fruit want less sugar than skinny juices like orange.
Click here for Mango Lassi Frozen Yogurt Recipe
3 ripe medium-sized mangoes, peeled and diced
1 1/2 cups full-fat plain yogurt
1 cup sugar
1/2 teaspoon grated lime zest from 1 lime
Juice of 2 limes, to taste
Kosher salt, to taste
Purée mangoes in blender or food processor on high for 30 seconds until smooth. Strain and measure out 1 1/2 cups of purée; reserve remainder for another use.
In a medium bowl, whisk mango purée, yogurt, sugar, and lime zest until well combined and the sugar doesn’t feel gritty anymore. Add lime juice in 1/2 teaspoon increments and kosher salt in 1/4 teaspoon increments, tasting frequently. Mixture should be a little tart with a hint of saltiness.
If mangoes started at room temperature, chill mixture in refrigerator for 1 hour until cold. Churn in ice cream maker according to manufacturer’s instructions. Transfer frozen yogurt to airtight container and chill in freezer for at least 3 to 4 hours before serving.
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Frozen Desserts "Mango Lassi Frozen Yogurt"
My grandsons love watermelon, the can eat it 24/7! It was only fitting that I made these Fresh Watermelon Ice Pops, they will be refreshing treats this summer for them and their friends.
Best of all these Ice Pops have no added sugar and uses just 1 ingredient! They’re not only yummy, they’re healthy too!
These ice pops are a great way to cool down on hot summer days. We serve them at kid’s parties too! The kids love them and the parents appreciate it.
Fresh Watermelon Ice Pops
6 cups watermelon chunks
1. Cut up watermelon and remove all the seeds.
2. Place chunks in blender.
3. Blend until smooth.
4. Pour into molds and freeze for at least 6 hours.
5. Remove from mold and enjoy!
To remove from molds run hot water on all sides of the mold, including the bottom. Pops should slip right out!
I wrap each pop individually in clear plastic treat bags I get from Walmart then store in ziplock freezer bags.
Fresh Watermelon Ice Pops