chicken a la king pot pies
Hey there! If you’re craving somthing warm, cozy, and oh-so-delicious, you’ve come to the right place! My Chicken a la King Pot Pies are the perfect comfort food, combining tender chicken, flavorful veggies, and a flaky pastry all in one delightful dish. Ready to learn how to make these tasty little pies? Let’s get started!
Simple Ingredients for Delicious Chicken a la King Pot Pies
making Chicken a la King Pot Pies is a delightful experience, and it all starts with the right ingredients.Here’s what you’ll need to whip up this comforting dish that serves six.
- 1/3 cup butter – This adds richness and flavor to the filling.
- 1 (8-ounce) package sliced fresh cremini mushrooms – You can also use button mushrooms if you prefer. They provide a lovely earthy taste.
- 1 green bell pepper, chopped – For a nice crunch and color in the pie.
- 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces – I chose thighs for their juicy texture, but you can use chicken breasts if you like.
- 1/3 cup flour – This will thicken the filling to a creamy consistency.
- 1/2 teaspoon salt – adjust to taste, but it enhances the overall flavor.
- 1 teaspoon garlic powder – It adds a wonderful aroma and depth.
- 3/4 teaspoon paprika – This gives the dish a hint of smokiness.
- 1/2 teaspoon mustard powder – Just a dash for a sharp bite.
- 1/2 teaspoon freshly ground black pepper – To add a little kick!
- 1 1/2 cups whole milk – Creamy and essential for that velvety filling.
- 1/3 cup hot water – This helps combine the ingredients smoothly.
- 1 1/2 teaspoons chicken bouillon granules – For that extra burst of chicken flavor.
- 1/4 cup drained and chopped jarred roasted red peppers – They add a sweet and tangy element.
- 1/2 (17.3-ounce) package frozen puff pastry sheets (1 sheet), thawed – This is the perfect flaky topping.
- 1 large egg – For the egg wash, giving the pastry a gorgeous golden brown finish.
- 1 tablespoon whole milk – Mixed with the egg for the wash.
- Fresh parsley leaves, for garnish – It adds a pop of color and freshness.
Now that you have all these flavorful ingredients ready, let’s move on to the cooking!
Step-by-Step Instructions to Prepare Chicken a la King Pot Pies
Creating Chicken a la King Pot Pies is simple and rewarding. follow these easy steps, and you’ll be serving up a delicious meal in no time!
- Melt the Butter: In a large skillet over medium heat, melt 1/3 cup of butter. This will be the base of your savory filling.
- Sauté the Veggies: Add the sliced cremini mushrooms and chopped green bell pepper to the skillet. Stir frequently for about 3 minutes until they are tender.
- Cook the chicken: Toss in the bite-size chicken thighs. Cook for about 7 minutes, stirring often until the chicken is no longer pink and the vegetables are fully tender.
- Mix in the Flour and Seasonings: Sprinkle in the flour, salt, garlic powder, paprika, mustard powder, and black pepper. Stir constantly for about 1 minute to coat everything well.
- Add liquid Ingredients: Slowly pour in 1 1/2 cups of whole milk, hot water, and chicken bouillon. Increase the heat to medium-high and bring this mixture to a boil, stirring frequently until it thickens and bubbles—about 3 minutes.
- Incorporate the Red Peppers: Gently fold in the chopped roasted red peppers. This adds a lovely sweetness and color to your filling.
- Prepare for Baking: Divide the filling evenly into 6 ramekins or small baking dishes.
- Cut and Place the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheet into a rectangle and cut it into 6 squares. Place a square of pastry on top of each ramekin.
- Egg Wash Time: In a small bowl, whisk together 1 large egg and 1 tablespoon of whole milk. Brush this mixture over the pastry to help it achieve that golden-brown finish.
- Bake to Perfection: Arrange the filled ramekins on a foil-lined baking sheet. Bake for about 15 minutes,or until the pastry is golden and the filling is bubbling. Let them cool for 10 minutes before serving.
And there you have it! You’re now ready to savor this cozy Chicken a la King Pot Pie. Enjoy!
Serving and Storage Tips for Chicken a la King Pot Pies
Once you’ve baked your delicious Chicken a la King Pot Pies, it’s time to enjoy them! These pot pies make for a comforting meal that’s perfect for family dinners or cozy nights in. Here’s how to serve and store them properly.
Serving Suggestions:
- Serve Warm: The best way to enjoy these pot pies is warm from the oven. Allow them to cool for about 10 minutes after baking to prevent burns.
- Garnish with Fresh Herbs: A sprinkle of fresh parsley or chives on top adds a beautiful touch and enhances the presentation.
- Pair with a Side Salad: Serve with a light green salad or steamed vegetables to balance the richness of the pot pie.
- Dipping Sauce: If you want to elevate your meal, a side of homemade ranch dressing or a light garlic dip can be delightful.
Storage Details:
- Refrigerator: If you have leftovers, let them cool fully. Cover the ramekins with plastic wrap or transfer the filling to an airtight container. Store in the refrigerator for up to 3 to 4 days.
- Freezer: You can freeze these pot pies too! Before baking, wrap each filled ramekin tightly in plastic wrap and then in aluminum foil. They will keep well in the freezer for up to 2 to 3 months. when ready to eat, bake straight from the freezer, adding a few extra minutes to the baking time.
- Reheating: To reheat, you can also bake in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. If they were frozen, thaw them in the refrigerator overnight before reheating for best results.
Following these serving and storage tips will help you enjoy your Chicken a la King Pot Pies longer and make the most of this delicious recipe!
Recipe Notes and Troubleshooting for Chicken a la King Pot Pies
Sometimes, making a recipe can have its challenges. Here are some helpful tips and notes to ensure your Chicken a la King Pot Pies turn out perfectly every time.
Notes:
- Chicken Thighs vs. Breasts: I love using boneless, skinless chicken thighs for their tenderness. If you opt for chicken breasts, be sure to cook them thoroughly without drying them out.
- Adjust Seasoning: Taste the filling before portioning it into ramekins. If it needs more flavor,feel free to tweak the seasoning with additional salt,pepper,or spices to suit your preference.
- Puff Pastry Handling: When rolling out your puff pastry, keep the surface and the dough lightly floured to avoid sticking. You can also cut the pastry a little bigger than the ramekins for a nice draping effect!
Troubleshooting:
- Filling Too Runny: If you find your filling is too runny, you can let it simmer a little longer to thicken.Alternatively, you can mix a tablespoon of cornstarch with cold water and stir it in, cooking for another minute or two until thickened.
- Pastry Not Browning: If the pastry doesn’t brown as expected, you might need to increase the oven temperature slightly or bake a little longer. Be sure to brush the pastry with the egg wash for that beautiful golden finish.
- Overcooked Chicken: If your chicken seems dry after cooking, it might have been in the skillet too long.Aim for just cooked through, as it will continue cooking in the oven.
With these notes and troubleshooting tips, you’re set for success in making your Chicken a la King Pot Pies! Happy cooking!