Easy Heart-Warming Individual Puff Pastry Chicken or Turkey Pot Pies — Perfect For Using Up Leftover Poultry!

Chicken pot pie, with Mom’s homemade pie crust, is one of those special family meal memories I have from childhood. But, until recently, I never attempted to make it myself. For one, I don’t do pie crust — one of these days I’ll have Mom teach me. And for another thing, good pot pies are usually really fattening — this one is no exception.

This winter, I finally caved, and made individual chicken pot pies for the entire family, and individual turkey pot pies for just my husband and I a few weeks later. Instead of battling with pie crust, I oped to use frozen puff pastry sheets…these turned out great. For the pie filling, I picked my favorite parts of both a Neely’s and a Barefoot Contessa recipe. Ina’s recipe calls for pearl onions, so I tried those the first time (in the chicken pot pies), but all four of us agreed that those just didn’t taste right, so I omitted them the next time.

At 22 to 23 Weight Watchers PointsPlus per serving, these are far too fattening for me to cook on a regular basis (although Hubby and the kids would gladly eat them every week). But, I’m happy to splurge a couple times each fall or winter.

Puff Pastry Chicken Pot Pies

In a Dutch oven, melt butter over medium heat. Saute the onions until translucent, 10-15 minutes. Add flour, cook over low heat, stirring constantly, 2 minutes.

Puff Pastry Chicken Pot Pies

You should have a nice roux going.

Puff Pastry Chicken Pot Pies

Add chicken stock, simmer over low heat for 1 more minute, stirring until thick. Add salt, pepper, cream and sherry.

Puff Pastry Chicken Pot Pies

dd cooked diced chicken or turkey, carrots, peas and parsley. Mix well.

Puff Pastry Chicken Pot Pies

Divide the filling among 4 large ramekin baking dishes.

Puff Pastry Chicken Pot Pies

Cut each sheet of puffed pastry in half, on the diagonal. Fit each diagonal over each large ramekin, trimming to to leave about 1/4 inch hanging over the edge.

Puff Pastry Chicken Pot Pies

Pull and stretch the pastry to fit, then crimp around the edges.

Puff Pastry Chicken Pot Pies

Brush with egg wash.

Puff Pastry Chicken Pot Pies

Bake approximately 35 minutes, until pastry is golden brown.

Puff Pastry Chicken Pot Pies

Serve and enjoy!

Individual Puff Pastry Chicken or Turkey Pot Pies
 
Weight Watchers Info: 22 PointsPlus per pie, if using light meat chicken or turkey. 23 PointsPlus per pie, if using dark meat chicken or turkey.
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 4
Ingredients
  • 4 cups fat-free chicken or turkey stock, or broth
  • 1 chicken bouillon cube
  • 1 stick butter
  • 1 sweet onion, diced
  • ¾ cup all purpose flour
  • ¼ cup heavy cream
  • 2 teaspoons salt
  • ½ teaspoon freshly ground pepper
  • 3 Tbsp dry sherry
  • 4 cups diced chicken or turkey, cooked (we grill ours)
  • 2 carrots, sliced
  • 1 rib of celery, sliced
  • 1 cup of frozen peas, thawed
  • ½ cup minced fresh parsley leaves
  • 2 sheets of puff pastry, thawed and layed flat
  • 1 egg, beaten with 1 tablespoon water
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium sauce pan, heat chicken stock or broth, and dissolve bouillon cube, over medium heat.
  3. In a Dutch oven, melt butter over medium heat. Saute the onions until translucent, 10-15 minutes. Add flour, cook over low heat, stirring constantly, 2 minutes. Add chicken stock, simmer over low heat for 1 more minute, stirring until thick. Add salt, pepper, cream and sherry. Add cooked diced chicken or turkey, carrots, peas and parsley. Mix well.
  4. Divide the filling among 4 large ramekin baking dishes.
  5. Cut each sheet of pastry in half, on the diagonal. Fit each diagonal over each large ramekin, trimming to to leave about ¼ inch hanging over the edge (pull and stretch to fit). Crimp the pastry around the edge of each ramekin, and brush with egg wash.
  6. Place ramekins on a cookie sheet and bake 35 minutes, until pastry is golden brown.
  7. Remove cookie sheet from the oven, and serve.

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