Individual chicken pot pies
Chicken pot pie…oh my! My secret weapon on this is frozen puff pastry. It works beautifully for a flakey dough. You can use whatever veggies you like in here. My fave include carrots, mushrooms & peas.
This recipe can be found in my Chicken Night cookbook.
XO, km
THE DISH:
Individual chicken pot pies | serves 4-6
THE STUFF:
3 tbsp unsalted butter
1 tbsp EVOO
1/2 yellow onion, chopped
2 carrots, diced
2 cloves garlic, minced
6 white or brown mushrooms, sliced
5 big fresh sage leaves, chopped
Kosher S+P
1/2 cup frozen peas
1/4 cup AP flour
1 1/2 cups chicken broth
1/2 cup dry white wine
1/2 cup half-and-half
4 cups cubed cooked chicken
1 sheet frozen puff pastry, thawed
1 egg, beaten
THE HOW-TO:
Preheat the oven to 400°F.
In a large skillet over medium-high heat, warm 1 tablespoon butter and the EVOO. Add the onion and carrots and sauté, stirring occasionally, until soft, about 8 minutes. Add garlic, mushrooms and sage and season well with S+P. Sauté, stirring often, for 4 more minutes. Transfer the veggies to a large mixing bowl and stir in the peas. Do not wipe the pan clean and return it to the heat.
Melt the remaining 2 tablespoons butter. Sprinkle the flour on top and stir continuously for 1 minute until the roux turns a light golden brown. Add the broth, wine, and half-and-half and simmer, stirring often, until sauce thickens, about 5 minutes. Stir in the chicken and then add this to the bowl with the veggies. Stir to combine and season generously with S+P. Divide this mixture among 6 large ramekins.
Using the bottom of one of the ramekins to cut circles about 1/2-inch bigger than the dish. Top each ramekin with a pastry round. Brush with the egg and place on a baking sheet.
Bake until the crust is golden brown, 20-25 minutes. Remove from the oven, let rest for 5 minutes and serve right away.