Sausage And Chicken Puff Pastry Shells
Puff pastry can puff up to 8 times its.
Recipe Summary Sausage And Chicken Puff Pastry Shells
Turn a boring, ordinary pot pie into a savory chicken and Jimmy Dean® sausage filling piled high on flaky puff pastry shells. Remember to thaw the puff pastry shells overnight in the refrigerator.
Ingredients | Chicken Pie Recipe Puff Pastry1 tablespoon salted butter½ cup chopped baby bella mushrooms2 (10 ounce) packages frozen puff pastry shells, thawed1 cup chopped carrots1 cup chopped celery1 cup chopped sweet onion½ cup vegetable oil, divided1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage6 tablespoons all-purpose flour3 ½ cups milk1 ½ teaspoons garlic salt, or more to taste1 teaspoon onion powder1 teaspoon garlic powder¼ teaspoon ground black pepper½ teaspoon poultry seasoning2 cups shredded cooked chickenDirectionsPreheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.Melt butter in a pan over medium heat. Cook and stir mushrooms until browned, 5 to 10 minutes. Set aside.Arrange thawed puffed pastry shells on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes. Use a knife to remove the tops; reserve.Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat. Add carrots, celery, and onion. Cover and cook, stirring frequently, until vegetables are soft, 15 to 20 minutes. Remove from heat and mix in mushrooms.Add sausage to a large skillet over medium heat. Cook and stir with a spatula, breaking apart the sausage until cooked, about 8 minutes. Drain and set aside.Heat remaining 6 tablespoons oil in a pot over medium-low heat. Add flour and cook, stirring constantly with a wire whisk, until browned, 2 to 3 minutes. Slowly pour in milk and stir constantly until blended. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning. Whisk until well blended. Cook and stir gravy until boiling, 3 to 5 minutes. Reduce heat to a simmer.Stir the vegetable mixture, sausage, and chicken into the gravy. Taste and add more garlic salt if needed.Spoon a generous serving of the sausage-chicken mixture into the puff pastry shells. Cover with the tops.If the gravy gets too thick, add more milk, 1/4 cup at a time.I use Pepperidge Farm® Puff Pastry Shells. You can use hot sausage instead of regular, if preferred.Info | Chicken Pie Recipe Puff Pastryprep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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