Puff Pastry Essentials: Chicken Pot Pie Triangles

Puff Pastry Essentials: Chicken Pot Pie Triangles

Discover the perfect appetizer with our Puff Pastry Essentials: Chicken Pot Pie Triangles. Flaky, savory, and utterly satisfying. I make these two ways… The way the recipe presents them is large enough to make a good meal with a side salad. The second way is to make them about a quarter the size you see, and serve them as finger foods. Easy to make, and even easier to customize to your particular tastes. So, you ready… Let’s get into the kitchen.

Puff Pastry Essentials: Chicken Pot Pie Triangles

Cook time: 30 Min  Prep time: 10 Min  Serves: 4

Ingredients
PLAN/PURCHASE
2 Tbsp sweet butter, unsalted
1/2 md yellow onion, chopped
1/2 c peas, frozen or fresh
1/2 c carrots, small diced
1/2 tsp dried thyme
1 1/2 c chicken stock, not broth
1 tsp smooth brown mustard, i prefer grey poupon
1 md chicken breast, skinless, boneless, cooked and diced small
kosher salt, fine grind, to taste
ADDITIONAL ITEMS
1 sheet puff pastry, thawed
1 lg egg, lightly beaten with a few drops of water
gravy, more on this later
Directions
1. PREP/PREPARE
2. What will you need? You will need a good-sized skillet, and a baking sheet to make this recipe. I am going to give you a good recipe or two for the gravy, and that will require a saucepan to make.
3. What is it? This is a take on a pot pie. Instead of putting the ingredients with the gravy in the pastry. I separated them, mostly for presentation, but it came out pretty good.
4. What to serve with it? Maybe a side salad, but that is about all you would need.
5. The Gravy I love a good gravy, 
6. How to store it? You can make these a day ahead and bake just before serving. The cooked pies can be frozen as well, in which case they will last several months.
7. Gather your ingredients (mise en place).
8. Defrost your puff pastry sheet, cut into 4 equal pieces, and roll into 4, 6-inch squares. Then cover and place into the fridge until needed.
9. When rolling, use a bit of flour to keep things from sticking.
10. Add the butter to a skillet over medium heat, and when melted add the onions, carrots, peas, and thyme. Cook for about 3 – 4 minutes.
11. Add the diced chicken and cook for an additional 2 – 3 minutes. Then remove from the heat and allow to cool.
12. Place a rack in the middle position and preheat the oven to 350f/175c.
13. Add a quarter of the mixture to one of the pastry sheets.
14. Fold over and seal the edges. Then repeat for the other three.
15. Brush with the egg mixture and cut two slits in the top.
16. Place into the preheated oven and cook until golden brown, about 30 minutes.
17. PLATE/PRESENT
18. Place some gravy in a dish and add one of the triangles. Serve while nice and hot. Enjoy.
19. Keep the faith, and keep cooking.

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