Bite-Sized Chicken Pot Pie Delights
Whip up some posh party appetizers with this swankified chicken pot pie recipe! Using a couple of pastry cutters, we're gonna construct our very own puff pastry containers - also known as vol-au-vent. Let's take those comforting flavors of a classic pot pie, give 'em an upgrade, and serve 'em at your next Christmas or New Year's Eve bash.
Ready for the twist? More of a turkey lover? You'll adore the turkey pot pie filling instead!
Here's the lowdown on what you'll need:
- All-purpose flour
- 2 packages of buttery puff pastry
- An egg
- Water
- A chicken breast
- Olive oil
- Kosher salt and pepper
- Butter
- Celery, shallot, carrot
- Cognac or dry sherry
- Heavy cream
- Chicken stock or low-sodium chicken broth
- Ground sage
- Cornstarch
- Water
- Frozen petite peas
- Fresh Italian parsley leaves
Let's dive in and get those pies cookin'!
The vol-au-vent pastry cups are mighty easy to make. Start by popping your pastries in the refrigerator and freezer, depending on the package instructions. After chilling, use cutters to create the circular and ring-shaped pastry goodness. Brush with an egg wash, stack 'em, and bake!
Now, on to the chicken pot pie filling:
- Cook that chicken breast until it's perfectly seasoned and reaches an internal temperature of 165°F.
- Sauté the celery, shallot, and carrot until they're almost tender.
- Deglaze the pan with Cognac or sherry, cook until most of the liquid's gone.
- Add cream, stock, sage, cornstarch, and water. The cornstarch will help thicken the filling.
- Add in the cooked chicken and peas, and let it all simmer until it thickens.
- Season to taste.
Fill your pastry cups with the savory chicken deliciousness, and serve up these bites to naïve party guests who'll think you ninja-slaved in the kitchen all day!
If you're pressed for time, pick up a rotisserie chicken or some pre-cooked chicken. It'll be our little secret.
Need more appetizer inspo? Check out our Ratatouille Crostini with Pecorino, Mini Croque Madames, and Tuna and Cannellini Bean Bruschetta.
- Yield: 35 pot pie bites
- Difficulty: Medium
- Total: 2 hrs 20 mins
- Active: 1 hr 10 mins
Happy cookin', foodies! Let us know how it goes!
- Instead of the chicken pot pie filling, you can opt for a turkey pot pie filling if you prefer.
- The instructions for making the vol-au-vent pastry cups involve chilling the puff pastry, cutting it into circular and ring-shaped pieces, brushing with an egg wash, stacking, and baking.
- The chicken pot pie filling recipe requires cooking and seasoning a chicken breast until it reaches an internal temperature of 165°F, sautéing celery, shallot, and carrot, deglazing the pan with Cognac or sherry, adding cream, stock, sage, cornstarch, cooked chicken, and frozen peas, and seasoning to taste.
- If you're short on time, you can use a rotisserie chicken or pre-cooked chicken to save time, keeping it a secret from party guests.
