Chicken and Sausage Puff Pastry Shells

Name: Chicken and Sausage Puff Pastry Shells
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 6 tbsp All-Purpose Flour; 0.25 tsp Black Pepper; 1 cup Celery; 1 cup Diced Carrots; 1 tsp Garlic Powder; 1.5 tsp Garlic Salt; 3.5 cups Milk; 0.5 cup Mushrooms; 1 tsp Onion Powder; 16 oz Pork Sausage; 0.5 tsp Poultry Seasoning; 20 oz Puff Pastry Shell; 2 cups Smoked Chicken; 1 cup Sweet Onion; 1 tbsp Unsalted Butter; 0.5 cup Vegetable Oil

Appetizer 🧄Dinner 🍽️Lunch 🥪 American Low-Carb Sugar-Free Comfort-Food

Chicken and Sausage Puff Pastry Shells deliver flaky, golden pastry brimming with a rich, creamy gravy studded with mushrooms, carrots, celery, pork sausage, and tender chicken. The peppery poultry seasoning and gentle garlic-onion notes create a cozy, pot-pie style filling with extra depth from the sausage. Perfect for a hearty weeknight dinner or a crowd-pleasing brunch spread.

Prep30 mins
Cook45 mins
Serves12
DifficultyMedium

1

Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
2

Melt butter in a pan over medium heat and cook, stirring, until the mushrooms are browned, 5 to 10 minutes; set aside.
3

Arrange the thawed puffed pastry shells on the prepared baking sheet and bake in the preheated oven for 18 to 20 minutes.
4

Cool on a wire rack for 5 minutes, then use a knife to remove the tops and reserve them.
5

Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat; add the carrots, celery, and onion.
6

Cover and cook, stirring frequently, until the vegetables are soft, 15 to 20 minutes; remove from the heat and mix in the mushrooms.
7

Add the sausage to a large skillet over medium heat and cook, stirring with a spatula and breaking it apart, until cooked, about 8 minutes; drain and set aside.
8

Heat the remaining oil in a pot over medium-low heat; add the flour and cook, stirring constantly with a wire whisk, until browned, 2 to 30 minutes.
9

Slowly pour in the milk, stirring constantly until blended; add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning, and whisk until well blended.
10

Cook and stir the gravy until boiling, 3 to 5 minutes, then reduce the heat to a simmer.
11

Stir the vegetable mixture, sausage, and chicken into the gravy; taste and add more garlic salt if needed.
12

Spoon a generous portion of the sausage-chicken mixture into the puff pastry shells and cover with the reserved tops.