This chicken pie recipe has everything you need in a comfort food dinner.
Sausage And Chicken Puff Pastry Shells
This chicken pot pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling.
Recipe Summary Sausage And Chicken Puff Pastry Shells
Turn a boring, ordinary pot pie into a savory chicken and Jimmy Dean® sausage filling piled high on flaky puff pastry shells. Remember to thaw the puff pastry shells overnight in the refrigerator.Ingredients | Chicken Pie Recipe Puff Pastry
1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
6 tablespoons all-purpose flour
3 ½ cups milk
1 ½ teaspoons garlic salt, or more to taste
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon poultry seasoning
2 cups shredded cooked chicken
Directions
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Melt butter in a pan over medium heat. Cook and stir mushrooms until browned, 5 to 10 minutes. Set aside.
Arrange thawed puffed pastry shells on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes. Use a knife to remove the tops; reserve.
Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat. Add carrots, celery, and onion. Cover and cook, stirring frequently, until vegetables are soft, 15 to 20 minutes. Remove from heat and mix in mushrooms.
Add sausage to a large skillet over medium heat. Cook and stir with a spatula, breaking apart the sausage until cooked, about 8 minutes. Drain and set aside.
Heat remaining 6 tablespoons oil in a pot over medium-low heat. Add flour and cook, stirring constantly with a wire whisk, until browned, 2 to 3 minutes. Slowly pour in milk and stir constantly until blended. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning. Whisk until well blended. Cook and stir gravy until boiling, 3 to 5 minutes. Reduce heat to a simmer.
Stir the vegetable mixture, sausage, and chicken into the gravy. Taste and add more garlic salt if needed.
Spoon a generous serving of the sausage-chicken mixture into the puff pastry shells. Cover with the tops.
If the gravy gets too thick, add more milk, 1/4 cup at a time.
I use Pepperidge Farm® Puff Pastry Shells. You can use hot sausage instead of regular, if preferred.
Info | Chicken Pie Recipe Puff Pastry
prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
