Puff Pastry Chicken Pot Pies

Today’s Puff Pastry Chicken Pot Pies recipes has been brought to you on behalf of Collective Bias, Inc. and its advertiser. Stella, Milo & Murphy were happy to join in and all opinions are ours alone. #MyNutrishDish #CollectiveBias

Puff Pastry Chicken Pot Pies

Our conversation today will be a bit of a whacky one but bear with me as it’s quite delicious for both you and your canine friends. Stella, Milo and Murphy were given the opportunity to try out the new DISH from Rachael Ray™ Nutrish® brand of dog food recently and coincidently, it was what inspired our recent dinner.

I told you…..bear with me.

If you know me or have been reading my blog for any amount of time, you know that our dogs function as our little furry children. Just do a search for the hashtag #stellamilomurph on Instagram and you will see them in all their glory. They are spoiled and they know it, but I honestly wouldn’t have it any other way.

 When it comes to what they eat, I’m very picky about reading ingredients and won’t use anything with bi-products, gluten, or artificial flavors among other things. Don’t even get me started on how high maintenance I am about their treats- I can count on one hand the brands they are allowed to enjoy.

I watch Rachael Ray daily and I’ve been intrigued about her line of dog food for a couple of reasons. For starters, her life revolves around food and her dogs, so like me, I would expect her preferences in what she feeds her dogs to be of the highest standards. I was not surprised to learn that her new super premium food known as DISH from Rachael Ray™ Nutrish® features real U.S. farm raised beef or chicken as the #1 ingredient, contains no  corn, wheat, soy, or gluten, poultry by-product meal, fillers, artificial preservatives, colors or artificial flavors and is made with whole ingredients you can see, like slow-roasted chicken, carrots, peas, potatoes and apples.

It comes in the following two flavors:

DISH Chicken & Brown Rice Recipe with Veggies & Fruit

DISH Beef & Brown Rice Recipe with Veggies, Fruit & Chicken

Slow-roasted chicken……carrots…..peas……

Do you see where today’s Chicken Pot Pies are beginning to show their colors?

Puff Pastry Chicken Pot Pies

These individual sized Puff Pastry Chicken Pot Pies are a true dinnertime treat. They’re perfectly proportioned to keep you from over indulging as well as making it super easy to take to work for the next day’s lunch. If your husband is like mine, you’re going to want to add a small salad. There’s just something about being limited to a ramekin or mini pie dish that makes him think he’s not getting enough to eat for dinner.

Puff Pastry Chicken Pot Pies
Recipe Type: Dinner
Author: Aimee
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 package puff pastry, thawed
  • 1 pound boneless, skinless chicken breast halves- cubed
  • 1 (16 ounce) bag frozen carrots, beans & peas
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 of medium onion, chopped
  • salt and pepper, to taste
  • 32 ounce carton chicken broth (I used the Cajun infused for extra flavor)
  • 2/3 cup milk
  • 1 egg
Instructions
  1. Preheat oven to 425 degrees.
  2. In a saucepan over medium heat, combine the cubed chicken and frozen vegetables. Add the chicken broth the cover and boil for 15 minutes. Remove from heat, strain into a bowl and reserve about 1 cup of the chicken broth for the filling, and set aside.
  3. In another saucepan over medium heat, cook the onions in the butter until translucent. Stir in the flour, salt and pepper. Slowly add the reserved chicken broth and milk. Simmer over medium low heat until thick. Remove from heat and combine with the chicken and vegetables in a large pot. Depending on how thick or runny you like your pot pie filling, add more chicken broth or leave it thick the way I’ve done.
  4. Fill each of your dishes with the filling. I’ve used 4 mini pie bakers, or you could use 6- 6″ ramekins, or one large pie dish.
  5. Roll out the puff pastry and cut circles large enough to cover your dish of choice, allowing for a bit of excess over the edges. Press the dough against the sides so that it adheres. Cut little vents in the top for ventilation.
  6. Beat the egg with 2 tablespoons of water and brush the egg wash over the top of the crust.
  7. Place the dishes on top of a baking sheet and bake for 25-30 minutes (they might bubble over a bit) until the crust is golden and the filling is bubbly.
  8. If the crust starts to brown too quickly, you cover the edges with foil just as you would do with pie crust.
  9. Pour your filling into the dish size you have chosen. I did 6 – 6″ ramekins but you could do one large baking dish.
  10. Roll out the puff pastry just enough to cover, with about 2″ excess, your dish. Press the dough against the sides so that it sticks.
  11. Using a knife, cut little vents here and there in the surface of the dough.
  12. Beat egg and water and brush mixture all over the top of the crust (you will have extra egg wash).
  13. Place your dish over top of a baking sheet, these might bubble over a bit and bake for 25-30 minutes or until your crust is golden brown and you filling is bubbly.
  14. If your crust starts too get to brown, you can cover it lightly with foil.

Chicken Pot Pies Collage

I’ve made pot pies in the past with either a homemade pie crust type of dough and have made them with biscuit dough, but this time I thought I’d try them with ready made puff pastry. There’s something very special about the way the top of the pie puffs up in all its flakey goodness.

The pies are also super easy to create as well, so it’s perfect for a quick weeknight meal.

This, however is what often happens if I happen to leave one of the dining room chairs unattended.

Puff Pastry Chicken Pot Pies

Milo has his eye on my Puff Pastry Chicken Pot Pie like no one’s business.

Luckily, I didn’t have to feel bad about his dinner time options. He got some carrots, too!

I placed the Rachael Ray DISH Chicken & Brown Rice Recipe bag onto the floor and let them sniff. But that was a big mistake as Stella dove into the bag and food went flying.

I mixed a bit of the new food into their existing food to see if they liked it.

Note: Anytime you are introducing a new food to your pets, you should do so gradually over the course of 7-10 days and never all at once. Just introduce a small amount and bit by bit until it’s all of the new food and none of their remaining food.

Chicken Pot Pies_-4

Murphy finished first and was looking back at Stella and Milo wondering what was taking them so long.

Chicken Pot Pies_-3

He is also signaling that his bowl is empty and he wouldn’t mind a bit more.

I thought I’d snap a photo of the size of the carrots so you get a visual reference.

Chicken Pot Pies_-2

But I had to be speedy and I apologize for it being blurry but that’s because shortly after this photo, Murphy dove into my hand…..and food went flying again.

We are happily giving the new Rachael Ray Nutrish 16 paws up!

And we’d like a little more, please.

Stella Milo Murph April 2016

I found the Rachael Ray™ Nutrish® DISH at my local Target, on the dog food aisle but for a complete list of retailers, you should go here. Grab this coupon that’s only available for a limited time if you decide to give it a try: coupon

BONUS: Rachael’s personal proceeds go to Rachael’s Rescue which was created to help shelter pets in need. To date, she has donated over $10 million dollars toward food, medical supplies and treatment for the animals. Find out more.

So feel good about feeding your pups something good AND doing good for others!

It’s a win, win.

 What’s on your agenda and meal planning list this week?

2 Comments

  1. I can almost imagine the delicious flavors and comfort inside those mini puff pies! It looks like the new Rachael Ray DISH dog food was a big hit! #client

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