Savory Chicken Pot Pies

Name: Savory Chicken Pot Pies
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 6 ramekins or soufflé dishes, 8-10 ounces each; 1 package (17.3 ounces) frozen puff pastry, 2 sheets, thawed in refrigerator; 1/2 cup (1 stick) butter, divided; 1 medium onion, chopped; 1 cup diced carrots, 1/2-inch dice; 1 cup diced celery, 1/2-inch dice; 1 cup fresh or frozen peas; 1 cup diced zucchini, 1/2-inch dice; 1/2 cup dry white wine; 4 cups shredded roast chicken, without skin; 1 teaspoon McCormick® Sea Salt Grinder; 1/2 teaspoon freshly ground McCormick Gourmet Organic Whole Black Peppercorns, divided; 3 cups chicken stock; 2 tablespoons McCormick Gourmet Organic Thyme Leaves; 1 tablespoon McCormick Gourmet Organic Crushed Rosemary; 1/3 cup flour; 1 cup heavy cream

By: McCormick Kitchens

Made With:

This chicken pot pie recipe with puff pastry is the savory, warm and perfect comfort food for guests. Prepare the chicken pot pie filling and cut out the pastry ahead to save time in the kitchen. You can also try some of our other favorite chicken pot pie recipes like our chicken pot pie made with biscuit rolls, gluten free chicken pot pie, slow cooker chicken pot pie or even as a soup. Want to make the pie crust instead of using a pastry sheet? Check out our step-by-step guide to making easy pie crust from scratch. Follow the steps and ingredients below on how to make a chicken pot pie with puff pastry.

Recipe Info

Prep Time:

25m
Cook Time:

45m
Ingredients:

16
Servings:

6
User Rating:

Ingredients

6 ramekins or soufflé dishes, 8-10 ounces each
1 package (17.3 ounces) frozen puff pastry, 2 sheets, thawed in refrigerator
1/2 cup (1 stick) butter, divided
1 medium onion, chopped
1 cup diced carrots, 1/2-inch dice
1 cup diced celery, 1/2-inch dice
1 cup fresh or frozen peas
1 cup diced zucchini, 1/2-inch dice
1/2 cup dry white wine
4 cups shredded roast chicken, without skin
1 teaspoon McCormick® Sea Salt Grinder
1/2 teaspoon freshly ground McCormick Gourmet Organic Whole Black Peppercorns, divided
3 cups chicken stock
2 tablespoons McCormick Gourmet Organic Thyme Leaves
1 tablespoon McCormick Gourmet Organic Crushed Rosemary
1/3 cup flour
1 cup heavy cream

Nutrition Information

(per serving)

Calories 862
Carbohydrates 45 g
Cholesterol 174 mg
Fiber 5 g
Protein 41 g
Sodium 1336 mg
Total Fat 56 g

Key products

McCormick Sea Salt Grinder, 2.12 oz

$4.99

Unit price: per

Instructions

Ready to learn how to make chicken pot pie?

Use one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place the chicken pot pie crust outlines on a tray. Cover with plastic wrap. Refrigerate until ready to use.
Preheat oven to 400°F. Melt 4 tablespoons of butter in a large skillet on medium-high heat. Add onions, carrots, and celery; cook and stir for 5 minutes. Add peas and zucchini; cook and stir for 3 minutes or until tender. Add wine to the skillet; bring to a boil. Stir in chicken. Season with 1/2 teaspoon of sea salt and 1/4 teaspoon of pepper. Set aside.
Bring stock, thyme, and rosemary to a boil in a medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons of butter in the medium saucepan on medium heat. Sprinkle with flour. Stir with a whisk until the mixture is well blended. Reduce heat to medium-low; cook and stir for 2 minutes or until the mixture turns golden. Immediately add 1 cup of the stock, whisking until the chicken pot pie filling mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to a boil on medium-high heat and boil for 1 minute or until the sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper.
Pour sauce over the mixture in the skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with the chicken pot pie filling mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around the side of the ramekin. Cut slits in the pastry. Place ramekins on a baking sheet.
Bake for 20 to 25 minutes or until the pastry is puffed and golden brown. Serve savory chicken pot pie immediately.