Saturday, February 27, 2016

Chicken Pot Pie with Puff Pastry #recipe #leftovers @AbbottMysteries

By Victoria Abbott aka Mary Jane Maffini

Sometimes you want something tasty and fabulous, but you don’t have time to do everything from scratch. Sometimes you want to use up an unexpectedly large amount of leftover ingredients (don't ask!) There are solutions for both of those situations.  Recently we found ourselves with three cups of leftover chicken on a cold and wintry day.  We still had half a box of puff pastry left over from our Mushroom and Asparagus Tart with Puff Pastry recipe and so pulled together this cheerful and warming dish. My hubby said, and I quote, “Wow!” 

Like any kind of creamy filling, you could season this with whatever your favorite flavors are. These ingredients worked well for us. At the end, we had a large dish and enough leftover Chicken Pot Pie for a second lunch although the cunning plan had been to get rid of leftovers. Does this ever happen to you? The good news was that the pie reheated beautifully and the puff pastry was still puffy and not at all soggy. Victoria Maffini (the other half of Victoria Abbott)  dropped in to sample it and confirm the success.

Chicken Pot Pie With Puff Pastry

 All you need is: 


1 sheet puff pastry, thawed and rolled out
4 tbsp butter
4 tbsp flour
1 medium onion, chopped
S & P to taste
¾ cup chicken stock, homemade is best, but purchased is pretty good too.
¾ cup light cream or milk (we used 5 % cream)
2 ¾ cups of cubed, cooked chicken (this was the amount we had – a bit more or less would have been fine too)
Juice of a lemon
1 red pepper, sliced, seeded and cut into small squares
2 green onions, sliced
½ cup frozen peas, thawed
1 tbp olive oil. plus1 tbsp butter
1 tsp Worchestershire sauce

All you do is:

Thaw the pastry – remember to do it before (ahem). Thaw the peas too. You don't need to cook them i advance, but they will add a bit of extra liquid if they're frozen when you pop them in. You have been warned.

Preheat oven to 375.  

In a medium skillet heat the tablespoon butter and tablespoon oil.  Saute the red pepper and green onion for about ten minutes.  

Meanwhile, melt the 4 tbsp butter until foaming in a medium-sized saucepan.  

Add the flour and cook over medium heat until it foaming.  Cook for about two minutes, Reduce heat if you need to keep it from browning

Add the milk, stock, lemon, Worchestershire sauce and seasonings, heat until it comes to a boil.  Reduce heat and stir until thickened. 


Stir in the chicken, peppers, green onion and peas. Add a bit more cream or stock if it's too thick.  Allow to cool a bit.

Pour into a buttered baking dish.  We used a 10-inch square overproof serving dish.  Top with rolled out puff pastry. 

Cut slits for the steam to escape or it will become soggy.  We like the look of the slashes.  You could make whatever designs you like.

Bake at 375 until the filling bubbles and the crust is golden. 
Being puff pastry, it should puff up nicely.  We baked ours for thirty-five minutes on the lower rack and had to add five minutes.  Ovens vary. 

We were very happy with the results as mentioned above.

This meal started as a problem solver to get rid of leftovers, but we’ll be planning to make it regularly, even if we have to cook the chicken for it.

That shadowy entity known as Victoria Abbott is actually a collaboration between mystery writer Mary Jane Maffini and her artist daughter, Victoria, with inspiration from Peachy the Pug, who has this to say:  Hey! Why doesn't The Peach get a scarf?

They have had a lot of fun writing their book collector mysteries and think it's a pretty tasty series. The fourth book The Marsh Madness is available now

 and the fifth The Hammett Hex will be out in October. Of course, you could  PRE-ORDER HERE!

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  1. Thanks for the recipe. Today I made chicken with potatoes and carrots. This is another good and tasty recipe that includes both meat and veggies. Yum.

    1. Thank you, Helen! We love chicken and potatoes and carrots. And they're a gift that keeps on giving!



  2. Thanks for the recipe. Today I made chicken with potatoes and carrots. This is another good and tasty recipe that includes both meat and veggies. Yum.

  3. Long ago I figured out that roasting a whole chicken would give me half a chicken left over to make dishes like this (or chicken chile, or Thai chicken, or...). And that mushroom and asparagus tart was delicious--which reminds me that I need more puff pastry.

    1. I agree about the whole chicken. Such a time saver! We are now planning both the asparagus tart and this every time we get a package of puff pastry!



  4. This looks so delicious! And I have some leftover chicken in the fridge...looks like we may be having this for Sunday dinner!

    1. Thanks, Peg! We often end up eating your wonderful recipes. XO MJ

  5. I'm always creating something from leftovers---then having leftover leftovers! Thanks for the recipe.

    1. Hope it works for you, Sue! Thanks for coming by. Hugs. MJ/Va

  6. I *never* have leftover chicken. : ( But I love chicken pot pie, and I think I would like it even more with puff pastry. I may have to cook some chicken just for this dish.

    1. We hope it works out. Puff pastry makes everything easy. XO MJ

  7. That's what store cooked chickens are for!
    Tell Peachy that some of us are so marvelous looking that scarves are extraneous.
    This does sound lovely. I think I'll add in some carrots.
    Happy weekend.

    1. Add the carrots, Libby, and we'll pass on your comments to the Peach. Hugs. MJ

  8. I love chicken pot pie! A few years ago I made one with homemade pie crust and I got to eat the whole thing over the next week because I was alone for most of the time and my husband didn't want any when he came home. I have to do that again sometime...