WATCH: Turn Chicken Pastel Into a Perfect Creamy Pot Pie
Your favorite chicken dish just leveled up.
Chicken pastel is an addicting dish. So, just imagine how much more irresistible it would be with a buttery pastry crust?
The additional effort of putting pastry crust is made easier, thanks to ready-to-use and store-bought puff pastry. It just takes a few minutes to do, but what a difference it makes! The creamy, tender, and mellow flavors of chicken pastel contrasts beautifully with the buttery, salty, slightly sweet, and flaky puff pastry.
We think these delightful little pies would make great food gifts for Christmas as well. We can’t think of anyone who won’t enjoy this creamy chicken pot pie. Multiply the recipe for as many as you want and spread the joy of food this season.
Mini Chicken Pastel Pot Pie Recipe
Prep Time 30 minutes
Cooking Time 50 minutes
Ready In 1 hour 20 minutes
Makes 5 Small Pies
- 2 1/2 sheets puff pastry
- 1/4 cup flour, for dusting
- 1 medium egg
- 2 tablespoons fresh milk
- 2 tablespoons unsalted butter
- 1 tablespoon oil
- 1 garlic sausage, chopped
- 1 cup white onion, chopped
- 1 stalk celery, chopped
- 3 garlic cloves, chopped
- 1 cup button mushrooms, sliced
- 4 chicken breast fillets, skins removed, cubed
- 1 tablespoon tomato paste
- 1/2 cup evaporated milk
- 1 298-gram can condensed cream of mushroom soup
- salt and ground pepper, to taste
- 1 411-gram can peas and carrots, drained
1 For the chicken pastel: In a large sauté pan over medium heat, melt butter then heat oil. Once hot, sauté sausages until pieces start to brown. Remove with a slotted spoon and set aside. Sauté onion, then celery, and then garlic until softened. Add mushrooms and sauté. Lightly season mixture with salt and ground pepper.
2 Add chicken cubes and sauté until cooked. Push mixture to the side and add tomato paste. Sauté until oil colors. Stir pan contents together. Pour in evaporated milk then dump in condensed soup, stirring until soup melts into the mixture. Stir in peas and carrots, and then simmer until heated through. Taste and season. Remove from heat and ladle contents into five 5”x4”x2” mini foil loaf pans on a baking sheet. Set aside.
3 Preheat oven to 375 degrees F.
4 For the crust: Whisk together egg and milk for the egg wash. Set aside.
5 Generously sprinkle a clean surface with flour. Roll out puff pastry dough until it’s roughly the size of two pies. Cut pastry sheets a little bigger than needed to cover the top of the pie. Score steam holes with a fork or a sharp knife. (This will allow steam to escape as it bakes.)
6 Cover each foil pan with a scored crust and press the tines of a fork to seal. Brush crusts with egg wash. Place in the preheated oven and bake for 20-30 minutes or until top is golden brown.
Note: Don’t throw away the pastry crust cuttings! You can brush them all with egg wash and bake them in the oven at 375 degrees F until golden brown. You can then dip that into chocolate or jam.
Making chicken pastel into adorable little pies isn’t just for cutesy’s sake. It also makes everyone feel a little special with their own little pie made just for them. So, if you’re looking for ideas for an awesome dinner that will surely leave everyone smiling, go for this one!