Looking for the ultimate comfort food for your next dinner party? Try this recipe for Chicken Pot Pies in Puff Pastry Shells. Make the filling ahead of time and then bake the puff pastry shells right before your guest arrive!
I’m so excited. Our third installment of our year-round seasonal progressive dinner party is here! Today we are talking all about comfort food. 14 of my favorite blog friends have joined forces to bring you one heck of a fall progressive dinner party. Well, ok… it’s more like a virtual progressive dinner party. But who’s judging here?
Have you ever been to a progressive dinner party? The premise is that each home has a different course and you hop from home to home eating your way through multiple courses. Unfortunately we are all spread out throughout the United States and Canada and don’t have the luxury of have a progressive dinner party in real life together. So instead, we have created a virtual one!
Today, I’m sharing Chicken Pot Pies in Puff Pastry Shells. Growing up we did not eat chicken pot pie in my home. My husband on the other hand ate it religiously. Think prepackaged calorie loaded pot pies (he would eat them for snacks)! So when we moved in together it was my goal to make a healthier chicken pot pie that wasn’t loaded with as much fat and calories and of course all the preservatives and ingredients you can’t pronounce.
Over the years I feel like I’ve perfected the chicken pot pie filling, and I’ve also grown to love this ultimate comfort food dish. I have learned that I enjoy it much more with puff pastry than with a thick hard pie crust. I also tend to go a little overboard on the veggies since let’s face it–I’m a veggie kind of girl and since I’m the one making it I want to enjoy it, too! Most nights, I’ll make the filling and just bake square of puff pastry to put on top of our bowls. But when I’m entertaining and want a “prettier” presentation I’ll buy the puff pastry shells.
I think these are perfect for our fall progressive dinner party today and to be honest, any dinner party you might be hosting this fall. No one will ever expect to see chicken pot pie on the menu! Best of all you can make the filling ahead of time and reheat right before guest arrive. Then just pop the puff pastry shells into the oven and voila… your meal is ready! Less time in the kitchen, more time with your guest!
Chicken Pot Pies in Puff Pastry Shells
- 1 tbsp chicken fat or oil
- 3 carrots peeled and sliced
- 2 celery stalks diced
- 1 onion diced
- ½ cup frozen peas
- ¼ cup chicken broth
- 1 tsp poultry seasoning
- 2 cups shredded rotisserie chicken
- 1 tbsp cornstarch
- 1-½ cups whole milk
- 1 tbsp fresh parsley + more for garnish
- Heat a large pot to medium heat then add chicken fat (or oil), carrots, celery, and onion. Cook for 5 minutes with lid on. Then add frozen peas, chicken brother and poultry seasoning. Mix well, and cook for an additional 5 minutes with lid on.
- Once the veggies are soft sprinkle in 1 tablespoon of cornstarch over veggies, mix well then pour 1-½ cups of whole milk into the pot. Milk well and cook for 5 minutes on medium heat. Stir in cooked shredded rotisserie chicken. Cook for 5 minutes until heated through. Sprinkle 1 tablespoon fresh parsley over the chicken pot pie mixture, stir and turn off heat.
- *While pot pie mixture cooks preheat oven and cook puff pastry shells to package instructions.
- Once the puff pastry shells are cooked, cut out the middles, stuff each shell with chicken pot pie filling and then top with puff pastry lid. Serve and enjoy.