Chicken Mashed Potatoes Pot Pie with Puff Pastry - Chicken Pot Pie Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: American
Serves: 6 People
Ingredients
For making chicken-Veggie Filling
  • Chicken, chopped small- 2 chicken breasts, boneless
  • Italian seasoning- 1 tsp
  • Oregano- 1 tsp
  • Paprika- 1 tsp
  • Salt- to taste
  • Ground pepper- ½ tsp
  • Mixed veggies, frozen- 1½ cups (beans, corn, carrot, peas)
  • Red kidney beans, drained- 1 can
  • Tomato sauce- 1½ cups
For making mashed Potato/Cauliflower
  • Potatoes, cooked- 4
  • Cauliflower, cooked- ½ of one large cauliflower
  • Half and half cream- ½ cup
  • Ground pepper- ¼ tsp
  • Salt- to taste
Other ingredients
  • Puff pastry- 3 to 4 sheets
  • Egg, beaten- 1
  • Cheddar cheese
Instructions
Making the chicken-veggie filling
  1. Dice the chicken very small, combine chicken with paprika, Italian seasoning, Oregano, ground pepper and salt.
  2. Cook the chicken covered in a pan till the chicken has cooked well.
  3. Add the mixed veggies and red kidney beans, cook covered for sometime. If it gets dry add some water and cook.
  4. After the veggies have cooked well, add tomato sauce and cook for a few minutes till it has thickened.
  5. Keep aside the filling.
Making mashed potato/cauliflower
  1. Cook the potatoes in boiling water till it is fork tender. Peel off the skin and add to a large pan.
  2. Cook the cauliflower in water till it turns tender, drain the water and add to the cooked potatoes.
  3. Using a potato masher or wooden spoon, mash the potatoes and cauliflower without any lumps.
  4. Place the pan over medium heat.
  5. Add half and half cream to the mashed potato/cauliflower, combine well and cook it.
  6. Add ground pepper and salt, combine well.
  7. Remove from the heat and keep aside.
Assembling
  1. Thaw the puff pastry.
  2. Pre heat the oven to 400 or 200 C.
  3. Have the ramekins ready, add 1 large spoonful of the chicken/veggie/bean filling as the first layer.
  4. Spread mashed potato/cauliflower as the second layer.
  5. Add a handful of cheddar cheese on top of the mashed potatoes.
  6. Cut the puff pastry to round shape depending on the size of the ramekin, there should be an inch of dough hanging on the edges of the ramekin.
  7. Cover the ramekin with the puff pastry, tuck in the ends.
  8. In a small bowl, beat an egg well.
  9. Using a pastry brush, spread the beaten egg over the puff pastry.
  10. Using a fork, put a few holes on the puff pastry.
  11. Place the ramekins on a baking sheet and place it in the oven.
  12. Bake for 25 to 30 minutes or till the puff pastry has turned golden and crispy.
  13. Remove from the oven and let it cool down a bit.
  14. Enjoy this delicious chicken pot pie.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/chicken-mashed-potatoes-pot-pie-with-puff-pastry-chicken-pot-pie-recipe/