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Sausage and Chicken Puff Pastry Shells
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Elevate your pot pie with a delicious mix of chicken, flavorful Jimmy Dean® sausage, and buttery puff pastry shells.
Ingredients:
  • 1 tablespoon unsalted butter
  • 0.5 cup chopped baby bella mushrooms
  • 2 (10 ounce) packages Pepperidge Farm Patty Shells-Puff Pastry
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped sweet onion
  • 0.5 cup vegetable oil, divided
  • 1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
  • 6 tablespoons all-purpose flour
  • 3.5 cups milk
  • 1.5 teaspoons garlic salt, or more to taste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 0.25 teaspoon ground black pepper
  • 0.5 teaspoon poultry seasoning
  • 2 cups shredded cooked chicken
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and prep a baking sheet with parchment paper.
  • In a medium heat pan, melt butter until sizzling. Sauté mushrooms until golden brown, stirring occasionally, for 5 to 10 minutes. Remove from heat and reserve for later.
  • Place the thawed puff pastry shells on a baking sheet lined with parchment paper. Bake in the preheated oven for 18 to 20 minutes until golden brown. Allow to cool on a wire rack for 5 minutes, then carefully remove the tops with a knife and set them aside.
  • In a large pot over medium-low heat, warm 2 tablespoons of oil. Sauté carrots, celery, and onion until soft, for about 15 to 20 minutes, stirring occasionally. Take the pot off the heat and stir in the mushrooms.
  • Place the sausage in a large skillet over medium heat. Use a spatula to cook and stir, breaking it apart until fully cooked, approximately 8 minutes. Drain and set aside.
  • In a pot over medium-low heat, heat the remaining oil. Add flour and cook, constantly stirring with a wire whisk, until browned; this should take about 2 to 3 minutes. Gradually pour in the milk while stirring constantly until well combined. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning, and whisk until fully blended. Bring the gravy to a boil, stirring and cooking for another 3 to 5 minutes. Lower the heat to a simmer.
  • Combine the vegetable mixture, sausage, and chicken with the savory gravy. Adjust seasoning with additional garlic salt to suit your taste.
  • Fill the puff pastry shells generously with the sausage-chicken mixture and top with the remaining pastry shells.

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