Puff Pastry Creamy Chicken Pot Pie

If you’re a sucker for Chicken Pot Pie, this recipe is one that you must try. Store-bought puff pastry dough stands in for traditional pie crust here. And, it’s nothing short of magical. I’ve made pot pie with puff pastry in the past, but simply laid the giant piece of dough across the top of the baking dish. While that was good, I really like cutting the dough into small squares, then layering them up on top of the filling. Yes, the result is prettier – in my opinion – but, more importantly, I just love all of those flaky nooks and crannies that are created.

The recipe starts with gently cooking onions, celery and carrots in butter, then sprinkling in a little flour. This is the base of the gravy that will be created. After stirring in milk and a little heavy cream, the sauce gets flavored with bouillon, a pinch of Herbs de Provence, salt and pepper. A handful of frozen peas and tender, cooked chicken are added to the party before the gravy gets transferred to a baking dish. Store-bought puff pastry that has been cut into cute, little squares gets haphazardly layered on top, then into the oven it all goes.

NOTE:  The recipe calls for a couple of cups of cooked chicken. A store-bought rotisserie chicken can be a great time-saver. Just remove the meat, then either shred or cube per your preference. To prepare the chicken at home, I simply roast two boneless and skinless chicken breasts - coated in a little olive oil, salt and pepper - for 30 - 40 minutes {or until fully cooked through} in a 400-degree oven.

 

Yields 4 servings.

 

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Sweet Spiced Pear & Brown Sugar Puff Pastry Tart

Keeping puff pastry on hand in the freezer is something that I recommend for every home cook. It's just so versatile and easy to use. It can be used to create both sweet and savory dishes. The puffy, flaky, buttery layers present so beautifully. And, the results are always delicious and crowd-pleasing. Guests think you've invested a great amount of time in preparation, but the truth is that working with store-bought puff pastry is almost effortless and very uncomplicated. With this recipe, I've taken a sheet of puff pastry, brushed it with perfectly-spiced and sweetened butter, lined it with thinly-cut pear slices and baked it to perfection.

Something truly magical happens during the baking process. The butter mixture becomes almost caramel-like, the pear slivers soften up beautifully, the juices from the pears slightly release to help flavor the tart and the dough puffs up all around the fruit so stunningly.

This can be enjoyed as a dessert or even with coffee in the morning. For dessert, I recommend serving this with a scoop of vanilla ice cream, a dollop of whipped cream or even a light dusting of powdered sugar.

This would be a pretty dessert to grace your holiday table this year, too. And, know that you could easily make this into 4 - 6 individual tarts simply by cutting the pastry into small squares prior to topping and baking.

Note that the pear slices can be arranged however you prefer. You can do basic, straight lines of pears or switch it up and do a more-rustic, varying pattern as I have done.

Serves 4 - 6.

Puff Pastry Cheesy Sausage Bites with Honey Mustard Sauce

 

You'll need just seven ingredients to throw together these little sausage bites ... and that includes the dipping sauce, as well.  Score!  Better yet - I think I was only in the kitchen for about ten minutes to prep these little babies before popping them into the oven.

What perfect party fare!  These would, also, be excellent snacks for a game day gathering or an at-home movie night!

Yields 16 - 18 bites.

"Chicken Cordon Bleu" Puff Pastry Pizza

 

A quickie post for a quickie recipe today.

 

There's nothing better than dinner with few ingredients and quick prep time.  This little number has just five ingredients.  We did whip up a little honey Dijon dipping (or drizzling) sauce, but doing so is completely optional.

My husband had a day off yesterday - unusual for a Friday.  So, while the kids were at school, we headed out in the morning to run errands and do some grocery shopping (yes, he was thrilled).  Then, we had a free afternoon.  He spent it taking a long nap while I worked on the blog.  (Exciting, huh?)

This was our dinner at day's end.  Puff pastry sheets (found in your supermarket's freezer section) can be used for so many things.  I use them make fruit "tarts," but they work well for savory meals, too.  I combined my love of chicken cordon bleu with my adoration of puff pastry.  It was a splendid dinner and worked perfectly with a side salad for a complete meal.

This could, also, be cut into smaller pieces and served as a party appetizer.

Yields 9 squares.

Puff Pastry Twists with Tart Cherry Preserves

Ya know what kind of days I love?

Weekend days such as this.  Lazy, chilly, no-where-to-go days.

For me, there is nothing more lovely than spending a day at home with my family. 

We sleep in a bit.  We cook a big breakfast.  We often stay in our jammies and slippers way past noon.  We watch movies and play games.

And, sometimes nap.  (Did I mention how much I love the weekends?)

There's usually a big pot of something simmering away on the stove ... or something cooking in the slow cooker and filling the house with insane smells of deliciousness.

Oh, and it's often a day that we spend time in the kitchen together (which I adore).

My girls and I were inspired to do something with the puff pastry we had in the freezer.  (They especially love helping me with recipes that they know will end up on my blog ... makes them feel a part of what I do!)

Puff pastry is super simple to work with.  Don't be afraid of it.  And, although we made these today just to munch on here at home for ourselves, these would really wow at a party! 

Chicken Pot Pie

 

 

This will make one large pot pie ... baked in a large pie dish or round casserole dish. It can be made in advance and frozen, if desired. Just thaw on the counter for a few hours or overnight in the fridge before baking. If I have any filling leftover after filling the pot pie, I create a couple of small pot pies in those little foil pie tins and freeze them for another time.