Chicken à la King Pot Pies

4.7
(3)
3 Reviews
2 Photos

We traded (notoriously dry) chicken breasts for thighs; turned up the seasoning; and tucked the chicken, mushroom, and cream sauce mixture into mini pot pies.

By
Sarah Brekke
Sarah Brekke
Sarah Brekke
Sarah Brekke is a culinary professional with over 10 years of experience food media. With a background in both culinary and food sciences, she uses her skills to develop, test, and modify recipes to make them as tasty and practical as possible.
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Published on October 11, 2024
Chicken à la King Pot Pies garnished with parsley in small green ramekins on a patterned surface
2
Prep Time:
15 mins
Cook Time:
35 mins
Stand Time:
10 mins
Total Time:
50 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 1/3 cup butter

  • 1 (8-ounce) package sliced fresh cremini mushrooms

  • 1 green bell pepper, chopped

  • 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces

  • 1/3 cup flour

  • 1/2 teaspoon salt

  • 1 teaspoon garlic powder

  • 3/4 teaspoon paprika

  • 1/2 teaspoon mustard powder

  • 1/2 teaspoon freshly ground black pepper

  • 1 1/2 cups whole milk

  • 1/3 cup hot water

  • 1 1/2 teaspoons chicken bouillon granules

  • 1/4 cup drained and chopped jarred roasted red peppers

  • 1/2 (17.3-ounce) package frozen puff pastry sheets (1 sheet), thawed

  • 1 large egg

  • 1 tablespoon whole milk

  • fresh parsley leaves, for garnish

Directions

  1. Melt butter in a very large skillet over medium heat. Cook mushrooms and green bell pepper, stirring frequently, about 3 minutes. Add chicken and cook, stirring frequently, until vegetables are tender and chicken is almost cooked through, about 7 minutes more.

  2. Stir in flour, salt, garlic powder, paprika, mustard powder, and black pepper. Cook, stirring constantly, for 1 minute. 

  3. Stir in 1 1/2 cups milk, hot water, and bouillon. Increase heat to medium-high and bring to a boil. Cook, stirring frequently, until thickened and bubbly, about 3 minutes. Stir in red peppers. Divide mixture evenly among 6 (8-ounce) ramekins or baking dishes. 

  4. Preheat the oven to 400 degrees F (200 degrees C).

  5. Roll out puff pastry sheet to a 10x15-inch rectangle on a lightly floured surface. Cut pastry into 6 (5-inch) squares. Top each ramekin with a pastry square. Whisk together egg and 1 tablespoon milk in a small bowl. Brush pastry with egg mixture.

  6. Arrange dishes on a foil-lined baking sheet. Bake until pastry is golden brown and filling is bubbly, about 15 minutes. Let cool 10 minutes before serving. Garnish with parsley.

Nutrition Facts (per serving)

572 Calories
37g Fat
31g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 572
% Daily Value *
Total Fat 37g 47%
Saturated Fat 12g 62%
Cholesterol 180mg 60%
Sodium 690mg 30%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 31g 63%
Vitamin C 27mg 30%
Calcium 108mg 8%
Iron 3mg 16%
Potassium 631mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.