Creamy Chicken Pot Pie with Puff Pastry

Comfort food at it’s finest – this Creamy Chicken Pot Pie is topped with Puff Pastry to give this classic a yummy twist!

Creamy Chicken Pot Pie

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This Creamy Chicken Pot Pie with Puff Pastry recipe is a smash up of a couple different recipes mixed with a dash of my own personal preferences, but I’m biased and just know you will love it too!  It’s actually taken me quite a while to get this up on the blog.  On my first attempt, I was taking too long to get it perfect. Because I’m not the type of food blogger who can throw away food, I always coordinate my blogs posts with our family meals.  It doesn’t always work in my favor.  People were getting hungry and lacking the patience I needed from them to get pretty pictures for all of you!  Alas, it was eaten before any photos were taken.

This is attempt #2.  It was almost a complete repeat of my first attempt, but this time around I was also a bit under the weather.  While my photos are still not as perfect as I’d like for them to be (I’ll most likely try to get new ones yet again next time), the recipe is spot-on!

Creamy Chicken Pot Pie

With this pot pie, you will have a rich, flavorful, thick creamy sauce loaded with chunks of chicken, potatoes, and vegetables!  The sauce itself is flavored with shallots, white wine, and tarragon.  Anytime I make something with peas and a cream sauce I always feel the need to add tarragon.  I can’t remember ever using tarragon any other way, but I really do like it a lot so, if you have some suggestions for using it I’d love to hear them!

Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

I usually put all of the pot pie filling into a large baking dish and top with a single sheet of puff pastry. I love love love puff pastry!  In these photos, I decided to use my individual baking dishes. I know we can’t be the only family who fights over the crust!  This was a great solution to that problem and everyone got more than enough!  It did take two sheets of puff pastry to top the individual dishes, though. I used one empty baking dish to make imprints on the pastry dough to the cut out perfectly sized ovals to fit on top of each pot pie.  As I was making them I realized they look like footballs!  So now these are also being added to my football party food list!

I hope you give this Creamy Chicken Pot Pie with Puff Pastry recipe a try soon!  Maybe even at your next football party!   Be sure to let me know how they turn out!

Enjoy!

Creamy Chicken Pot Pie

Fun Find!  I have had these Le Crueset Mini Cool Tools for years!  I use them to remove hot dishes from the oven, over hot lids when I’m cooking on the stovetop, and as coasters.  Both my kids have taken them at times to play with them and they still look brand new!  I also have some of the full sized hot pads as well and they get uses almost every single day!

 

Creamy Chicken Pot Pie
Creamy Chicken Pot Pie with Puff Pastry
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Servings
6 servings
Servings
6 servings
Creamy Chicken Pot Pie
Creamy Chicken Pot Pie with Puff Pastry
Yum
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 425 degrees F. Set puff pastry out to thaw.
  2. In a large skillet over medium-high heat, melt the butter, then add the shallot and garlic. Cook 1-2 minutes, then add the chicken and cook for another 1-2 minutes. Stir in the flour, salt, and tarragon. Mix in the milk and creamer and bring to a boil. Reduce heat and simmer until the sauce thickens.
  3. Once the sauce is thick, mix in the wine, potatoes, carrots, and peas. Transfer to one large baking dish and top with one sheet of the thawed puff pastry, or use 6 individual baking dishes as I did in the photos above. You will have to use one of your baking dishes to make imprints on the puff pastry so you can cut it to fit on top of each dish. Make a few slits in the puff pastry for steam to escape while cooking.
  4. Place baking dish(es) on a baking sheet and bake for 30 minutes for a large baking dish, or 20 minutes for the smaller dishes.
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Easy Chicken Potstickers

Ever since my first bite of these magical little dough purses of scrumptious deliciousness, I have been addicted to potstickers!  I had to learn how to make them at home and came up with this Easy Chicken Potstickers recipe!

Easy Chicken Potstickers

I call this an Easy Chicken Potstickers recipe because it’s simple to prepare, however, it’s still time-consuming.  I usually serve them as our dinner, but you can make less and have them as an appetizer or side dish as well. I wouldn’t plan to make these after a long day at work or whenever you’re short on time. Hey, delicious food can’t always be quick food, right?  When food takes longer to prepare, I expect it to taste good so I fill these potstickers will all my favorite flavors!

Easy Chicken Potstickers

You can use any ground meat you prefer as a base.  I went with chicken this time since it has a mild flavor, and let the other ingredients shine a little more.  If you’ve seen my recipe for these Sesame Turkey Lettuce Wraps then you might remember my love of sesame oil.  Yes, it’s definitely making an appearance here as well!  In fact, the filling in both of these recipes is somewhat similar, yet the end result is so different!

Easy Chicken Potstickers

The first time I ever made potstickers was many years ago.  I was following a recipe I had found online and upon reading the reviews got super scared of cooking them.  People were complaining about how dangerous it is to mix oil and water.  I still went ahead with the cooking directions as listed and everything turned out fine, and has every single time I’ve made them since. I don’t want anyone to be afraid to try to make the foods they love at home.  I can tell you from plenty of experience, that if you follow the directions I list for you below you will be just fine!  You just need to use the smallest amount of oil necessary to coat the bottom of the pan before frying each side of the potsticker.  It should be almost gone, if not completely gone, by the time you add the water to steam them.

Easy Chicken Potstickers

I’m using wonton wrappers in these photos.  I have yet to find traditional gyoza wrappers near me so I have zero experience with them.  I think I could fit more filling in each, which would save some time!  I’d love to try them, but the wonton wrappers work well too.  If you can get gyoza wrappers, definitely try those as you will get a more traditional potsticker that way.

The dipping sauce is just a 50/50 combination of soy sauce and rice vinegar.  If you like it spicy you can add chile oil, siracha, or even wasabi paste to it!

Easy Chicken Potstickers

So there ya go!  Now you can have Easy Chicken Potstickers at home too!  It just takes a little work, and a little more time to prepare them, but they are oh so worth it!  Hopefully, you’ll try them and let me know what you think!

Enjoy!

 

Fun Find!  Who knew they had dumpling makers!  If I ever find gyoza wrappers I am for sure getting this.  For me, the hardest part is getting a tight seal!

 

Easy Chicken Potstickers
Easy Chicken Potstickers
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Servings
50 potstickers
Servings
50 potstickers
Easy Chicken Potstickers
Easy Chicken Potstickers
Yum
Print Recipe
Servings
50 potstickers
Servings
50 potstickers
Ingredients
Servings: potstickers
Instructions
  1. Cook the chicken in a large skillet over medium-high heat. Break up into fine crumbles. Drain.
  2. In a medium bowl mix together the cooked chicken, cabbage, water chestnuts, onion powder, ginger, garlic, salt, sugar, sesame oil, and hoisin sauce. Refrigerate 4+ hours to let the flavors blend together.
  3. To make the potstickers, place a Tablespoon of meat mixture into the center of each wonton wrapper (you may be able to fit more filling if using gyoza wrappers). Wet the edges, fold in half, and press to seal.
  4. Heat a large skillet over medium high heat. Add a SMALL amount of oil to the pan. I use a silicone brush to apply just a thin layer on the bottom. Place the potstickers into the pan and cook on the first side until browned, abotu 30 seconds, then flip and repeat on the other side. Pour in about 1/3 Cup of water and cover immedietly. Steam 2-3 minutes, then remove. Serve hot with the dipping sauce.
  5. To make the dipping sauce, combine the soy sauce and rice vinegar. Add any form of spice if desired.
Recipe Notes

If you use gyoza wrappers, the total amount of potstickers may be  less.  I would recommend reading the package for cooking instructions as well, as they may differ from those listed above.

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Pumpkin Pie Spiced Coffee Cake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias

Even though it’s technically still Summer, and the weather has yet to cool off around here, the smell of pumpkin spice in the air has me overly, ridiculously excited about the upcoming Fall season!  I’ve got quite a list of recipes in the works, and first up is this Pumpkin Pie Spiced Coffee cake with an unexpected ingredient!

Pumpkin Pie Spiced Coffee Cake

Every year it seems the Fall season starts earlier and  this year has been no exception.  I’m not complaining at all because it means I could get my hands on International Delight® Pumpkin Pie Spice Coffee Creamer that much sooner!  I’ve been enjoying it (and the new Chocolate Hazelnut flavor) in my coffee every morning already but started wondering what else I could use it for.

International Delight Coffee Creamers

Last Fall I tried pumpkin in cookies for the first time ever and was instantly hooked.  I planned to attempt to create a pumpkin-flavored coffee cake this season and decided I’d try to use the Pumpkin Pie Spice Coffee Creamer in place of milk to give my cake even more pumpkiny spicy goodness!  It worked fabulously!  Seriously, if you love pumpkin spice, this one’s for you!

Pumpkin Pie Spiced Coffee Cake

This cake turned out to be incredibly moist with tons spicy pumpkin flavor!  Each bite I took I questioned over and over again why the heck I was so against trying anything pumpkin for so long. This is most definitely the perfect treat to serve when you have company over this Fall.  It works for a yummy seasonal breakfast or an afternoon treat with a cup of coffee.  Heck, I’d eat it for lunch and dinner too!  I really missed out for a lot of years, so I say that it’s only fair that I should make up for it now, right?

Pumpkin Pie Spiced Coffee Cake

 

Of course, this has peaked my curiosity as to what else can be done with the oh-so-addicting International Delight Pumpkin Pie Spice Coffee Creamer!  Got any ideas?  I’d love to hear them!  In the meantime, I’m going to eat this cake alongside my coffee and just bask in all the pumpkin and spice for as long as I possibly can this wonderful Fall season before it’s on to the next big holiday (and more fun coffee creamer flavors)!

Pumpkin Pie Spiced Coffee Cake

I highly recommend you pick up a bottle (or two, three, four…) of International Delight Pumpkin Pie Spice Coffee Creamer at Walmart and join me in over-indulging in all things pumpkin this season! While you’re at it, I’d also recommend trying out the new Chocolate Hazelnut Coffee Creamer too! It instantly transforms your plain ole coffee into a coffeehouse specialty – at home and goes great with my Pumpkin Pie Spiced Coffee Cake!  You and your guests will love both this Fall, I promise!

Want more inspiration?  Click HERE for more ideas and check out the video below!

 

International Delight Coffee Creamer at Walmart
You can find International Delight’s Seasonal Coffee Creamers in a special display in the refrigerated section of your local Walmart!

Pumpkin Pie Spiced Coffee Cake


Pumpkin Pie Spiced Coffee Cake
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Pumpkin Pie Spiced Coffee Cake
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Ingredients
Cake
Topping
Servings:
Instructions
  1. Preheat oven to 350 degrees F. In a small bowl combine the flour, baking powder, baking soda, and salt. Set aside.
  2. In an electric mixer, cream the butter and sugar together. Add the eggs one at a time. Slowly add the International Delight® Pumpkin Pie Spice Coffee Creamer, pumpkin puree, and pumpkin pie spice. Gradually mix in the flour mixture a little at a time until everything is well blended. Spread evenly into a greased 13 x 9 inch pan.
  3. In the same small bowl you used for the flour mixture mash together all the ingredients for the topping with a fork until moist crumbles form. Sprinkle the crumbs evenly over the cake batter.
  4. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving. Enjoy!
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