Heart-shaped Chicken Pot Pie

Made my hubby a heart-shaped chicken pot pie just to say I love you. I’m always looking for new ways to make chicken, and this lighter version of a pot pie was the answer.

  • 2 small baking pans (I used heart shaped, but you can use whatever you have OR just make one out of a few sheets of foil)
  • 2 sheets puff pastry
  • 1 egg
  • 1 diced chicken breast
  • veggies (either a frozen bag of a variety of veggies, fresh veggies, variety of can veggies, or a combo)
  • 1-2 tablespoon(s) extra virgin olive oil
  • 2 cups fat free milk
  • 2-3 tablespoons flour (adjust for thickness) and more for rolling out the pastry
  • Cookie cutters (optional, you can cut top’s shapes with a knife)
  • Dash of salt and pepper
  • Baking sheet
  • Cooking spray
  • Silicone mat (or parchment paper or more cooking spray)
  • Rolling pin
  • Fork
  • Whisk
  • Basting brush
  • Bowl

PASTRY

  1. Defrost the puff pastry until pliable
  2. Preheat oven to 400
  3. When the pastry is defrosted, spread some flour on a flat surface and put the pastry on the flour. Add a little more flour on top of the pastry
  4. Using a rolling pin, roll out the pastry to enlarge it and thin it out (use more flour if needed)
  5. Bottoms: Cut each pastry into squares (big enough to cover your baking pans/foil)
  6. Tops: Using the other squares, cut into the same shape and size as the baking pan (cut different sizes to layer them)
  7. Puncture each pastry piece a few times with a fork (to keep thin during baking)
  8. Coat your baking vessel (baking pans or foil) and place a square of pastry on pan and push a square into the mold
  9. Line a baking sheet and place the tops on them
  10. Whisk up an egg in a bowl
  11. Using a basting brush, brush on the egg wash on the top of each pastry piece (do egg first, then layer smaller pieces onto of bigger pieces – optional)
  12. Bake for  15 minutes (I bake them a few minutes less for a more doughy consistency)

FILLING

  1. While the pastry is baking, prepare your veggies (cut into small pieces if fresh)
  2. Heat up the oil in a pan
  3. Add the veggies and a pinch of salt, and cook until almost done
  4. Add the diced chicken and a pinch of salt, and cook until no longer pink
  5. Add the milk
  6. Whisk in the flour
  7. Cook until thicken (about 5 minutes – DO NOT over boil – it makes a MESS)
  8. Add salt and pepper to taste

Put the bottom piece of puff pastry on a dish, fill with the chicken filling, top with the top piece of pastry.

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