Chicken pot pie is a homey dish to serve on a cold night, but we’ve taken those comforting flavors and transformed them into a sophisticated party appetizer. Use pastry cutters to construct your own puff pastry containers, also known as vol-au-vent. Then make a classic pot pie filling with tiny pieces of chicken, carrot, celery, and shallot, a splash of sherry or Cognac, and cream. Fill up the puff-pastry shells with the savory sauce, and serve these bites for a Christmas or New Year’s Eve party. If you’re pressed for time, you can use meat from a rotisserie chicken or other cooked chicken. You’ll need 1 cup of 1/4-inch-sized pieces.
More of a turkey lover? Try making the mini pastry shells and using our Turkey Pot Pie filling.
Special equipment: You’ll need a 1-3/4-inch fluted cutter, a 1-1/4-inch fluted cutter, and a pastry brush for this recipe.
Make-ahead note: Both the chicken filling and the pastry shells can be made a day ahead. Cool and refrigerate the filling, then reheat it the next day in a saucepan over medium heat. Store the baked pastry shells in an airtight container at room temperature.
For the chicken pot pie filling:
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