Chicken Pot Pies

We served these 8 pies at our Halloween party in the (8 inch skillets. So, it served 8 people for us.

Puff Pastry top Crust

Note: These pies have no bottom crust

*4 Boxes Puff Pastry, thawed – Makes 7-8 (8 inch cast iron Skillets)

*1 Egg, with teaspoon water whipped with fork until combined, brush on top of pies before baking

Thaw the puff pastry in the fridge overnight or until thawed. Then remove roll out flat. Make two top crusts from each puff pastry sheet, use the skillet or pie dish to measure the size and cut about 1 inch bigger than your skillet or pie dish size.

Then place your cut puff pastry on top of your chicken pot pie filling in skillet/pie dish and tuck or press the edges around the top of the skillet or pie dish. Cut 3 slits to the center of the puff pastry top crust to vent the steam while baking. Then brush with the egg wash. Repeat for each chicken pot pie.

Note: Cut out skeleton faces if using for Halloween etc…

Chicken Pot Pie Filling

*1 Cooked Purchased Rotisserie Chicken, skin removed, meat cubed (Note: I like to buy the chicken the day before making, refrigerate and then it is easier to cut and the juices will jell and then I can add to the chicken broth

*3/4 cup Butter

*2 cups All-purpose Flour

*1/4 cup dried Flaked Onions

*2 teaspoons Dried Thyme Leaves

*2 teaspoons Kosher Salt

*2 teaspoons freshly ground Black Pepper

*5-6 cups Chicken Broth, low sodium (also I used the juices from the chicken)

*1 can 13.66 ounce Coconut Milk

*1 can 12 ounce Evaporated milk

*2 packages 12 ounce frozen Peas and Carrots

*6 to 8 large Potatoes, russets or red (Boiled, skins removed and cooked but still slightly firm) diced

In a stock pot, add the butter and melt on medium-low heat. Add the dried onions, thyme, salt and pepper. Add the flour to the butter mixture in quarters, alternating with the 2 cans of milk and then the chicken broth, adding chicken broth until the desired thickness.

Add to the filling base mixture the peas and carrots, potatoes. Stir until combined.

Then add to your desired skillets or pie dishes. Use cooking spray or butter if using pie dishes if desired to prevent sticking.

Bake in the oven at 425*F for 35 to 40 minutes or until crust is golden brown. Time will vary if using different sized baking dishes.

Option:

You could also freeze these pies after making them But Not Baking pies. Also use aluminum pie dishes instead of the cast iron skillet that can go directly into the oven and have them for meals for later.

When pie filling has cooled, double wrap the pre-made 8 inch pies once with plastic wrap and then with foil. Freeze.

Cooking Frozen Pies

Preheat oven 425*F.

Remove foil and plastic wrap, then replace the foil and bake for 25 minutes at 425*F.

Then reduce the heat and bake at 350*F. For about 60 minutes. Then remove the foil and bake another 5 to 10 minutes or until the crust is golden brown. Note: Baking Time will very if using a different sized baking pie dish.

Enjoy!

Lindy and Jacque