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Chicken Pot Pie Puffs

January 11, 2017 by 918 Plate 16 Comments

These chicken pot pie puffs are a fun way to get your veggies – they’re always better when wrapped in a flaky pastry!

These chicken pot pie puffs are a fun way to get your veggies - they're always better when wrapped in a flaky pastry!

A couple of weeks ago, I made three huge chicken breasts in the crock pot and shredded them up. It fed us for the whole week! I’m considering putting some of those and my other favorite shredded chicken recipes into an e-book, so keep an eye out for that eventually!

This recipe is so adaptable because you can throw whatever you want into it! I found some Jerusalem artichokes at the farmers market and added them in. They are a new food for me – raw, they taste a lot like a potato and an apple put together. It was fun to learn about something new to kick off the new year.

These chicken pot pie puffs are a fun way to get your veggies - they're always better when wrapped in a flaky pastry!

Local Spotlight: carrots, Jerusalem artichokes and eggs from the farmers market!

This one is pretty straightforward, so I don’t have a whole lot of story for you, just #enJOY!

xxHillary

These chicken pot pie puffs are a fun way to get your veggies - they're always better when wrapped in a flaky pastry!
5 from 1 vote
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Chicken Pot Pie Puffs

Course Appetizer
Cook Time 25 minutes
Total Time 25 minutes
Servings 16
Author 918 Plate

Ingredients

  • 1 C. cremini mushrooms chopped
  • 1/2 C. green beans chopped into 1/2 inch pieces
  • 1/3 C carrots
  • 1/3 C. Jerusalem artichokes
  • 1 T. butter
  • 1 T. olive oil
  • 1 1/2 C. shredded chicken
  • 1/4 t. salt
  • 1/4 t. sage
  • 1/4 t. black pepper
  • 2 sheets of puff pastry
  • 1 C. chicken broth
  • 1/2 C. milk
  • 2 T. flour
  • 1 egg

Instructions

  1. Preheat oven to 375 Fahrenheit.
  2. Prepare chicken and shred, if not already done.
  3. Chop all vegetables.
  4. On medium heat, heat butter and olive oil in a skillet and saute all vegetables for 3 minutes. Remove veggies from pan and turn the heat to medium low.
  5. Add chicken broth to the skillet. Bring to a boil.
  6. Whisk flour into milk. Stir mixture into bubbling broth and whisk.
  7. Let simmer to thicken for 2-4 minutes. When it reaches "condensed soup" consistency, pour it over the vegetables. Stir in chicken.
  8. Cut each puff pastry sheet into 16 rectangles. Roll them slightly to reach about a 3x3 Square.
  9. Place one heaping tablespoon of chicken mixture into the center of the pastry square. Fold over edges to seal.
  10. Spray a muffin pan with cooking spray and place each puff in a space.
  11. Brush the top of the puffs with an egg wash.
  12. Bake for 20-25 minutes, or until golden brown.

These chicken pot pie puffs are a fun way to get your veggies - they're always better when wrapped in a flaky pastry!

These chicken pot pie puffs are a fun way to get your veggies - they're always better when wrapped in a flaky pastry!

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Filed Under: Appetizer, Sides Tagged With: carrots, chicken, puff pastry, snack

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Comments

  1. Catherine says

    January 12, 2017 at 10:37 am

    I need this right now!

    Reply
  2. Nicky says

    January 12, 2017 at 9:00 pm

    These look delicious. I agree that most anything is better covered in puff pastry.

    Reply
    • 918 Plate says

      January 13, 2017 at 9:38 am

      YES! You can’t really go wrong.

      Reply
  3. Erica says

    January 13, 2017 at 11:19 am

    5 stars
    I have a puff pastry sheet in the freezer right now and I know what I’m making with it now! Great recipe, they look so tasty and flaky πŸ™‚

    Reply
  4. Marie @ Yay! For Food says

    January 13, 2017 at 11:52 am

    Anything wrapped in puff pastry is a win in my household! Jerusalem artichokes are such a creative addition as well! Thanks for sharing!

    Reply
    • 918 Plate says

      January 17, 2017 at 9:06 am

      I haven’t used it in a long time and I’m glad I did!

      Reply
  5. Riva says

    January 13, 2017 at 1:40 pm

    These pictures are making me so hungry! I’ve got to try these soon! Pinning for later.:)

    Reply
    • 918 Plate says

      January 17, 2017 at 9:05 am

      Thank you!!

      Reply
  6. Romain says

    January 13, 2017 at 5:37 pm

    I love this idea. Chicken pot pie party sized. Everything is better in pastry and everything is better when it’s local!

    Reply
    • 918 Plate says

      January 17, 2017 at 9:05 am

      Yes!! Love the local opportunities I have around here.

      Reply
  7. Alison @ The Sunday Glutton says

    January 13, 2017 at 7:18 pm

    I love everything about chicken pot pie, and now I can finally hold it in my hands!! This is a great appetizer or snack, can’t wait to try it!

    Reply
    • 918 Plate says

      January 17, 2017 at 9:05 am

      Yes, perfect snack or appetizer..or the husband ate 7 for lunch. hahaha!

      Reply
  8. Alyssa @ A Bite of Inspiration says

    January 13, 2017 at 8:15 pm

    These look so good! Love the more creative choice of vegetables! Jerusalem artichokes and green beans?? Yes, please! A more sophisticated take on a classic and the little puffs make it great for kids too! Something for everyone! I’ll be making these soon!

    Reply
    • 918 Plate says

      January 17, 2017 at 9:05 am

      πŸ™‚ Let me know what you think!

      Reply
  9. Joyce says

    January 16, 2017 at 7:59 pm

    Bite sized comfort. My kinda food πŸ™‚

    Reply
    • 918 Plate says

      January 17, 2017 at 9:04 am

      Exactly!! πŸ™‚

      Reply

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Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

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