Individual Chicken-Vegetable Pot Pies with Puff Pastry Crust
Serves 4, 12-ounce portions
Ingredients
- 2 tablespoons butter (salted or unsalted)
- 4-6 ounces sliced mushrooms, cleaned and ends trimmed
- 4 tablespoons unsalted butter
- 1 small yellow onion (about 10-12 ounces), chopped fine
- 2 carrots, peeled and sliced ¼-inch thick (if using large carrots, cut rounds in half for half-moons)
- 1 small celery stalk, sliced ¼-inch thick
- 2 small red potatoes (about 12 ounces), scrubbed and diced small
- ½ cup all-purpose flour + additional for rolling out puff pastry
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 4 ½ cups low-sodium/low fat chicken stock
- 1 tablespoon half-and-half
- 2 ½ – 3 cups (about 1 pound) cooked chicken, cut into 1-inch pieces
- ½ cup frozen baby peas
- ½ cup petite sweet corn (fresh or frozen)
- 1-2 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons fresh flat-leaf parsley, minced
- CRUST
- 2 sheets frozen puff pastry
- 1 egg, beaten
Method
- In a medium saucepan, melt the 2 tablespoons of butter over medium-low heat. Add mushrooms and sauté until golden brown. Set aside.
- In a medium-size stockpot, melt the 4 tablespoons of unsalted butter over medium to low heat. Add onions, carrots, celery, and potatoes and cook until onions soften, about 6 minutes.
- Add flour, salt and pepper. Cook, stirring constantly until mixture is pale yellow and has thickened, about 3-4 minutes.
- Add chicken broth and continue whisking frequently. Bring to a boil and continue stirring until the mixture thickens, about 8-10 minutes. Reduce heat and simmer, cooking for another 10 minutes. Stir in chicken, peas, corn, garlic, thyme, parsley and prepared mushrooms; season with salt and pepper to taste.
- Evenly distribute mixture among four 12-ounce baking dishes. Refrigerate until the chicken broth mixture is at room temperature, about 20-30 minutes (the mixture can be prepared a day in advance).
- Preheat oven to 375°F. On a lightly floured work surface roll out puff pastry and cut 4 rounds to fit ramekins -OR- cut squares about 1-inch larger than diameter of baking dishes for an overhang (see images). Cut a small X in center of each to vent. Place pastry round on top of each prepared baking dish.
- Beat the egg in a small bowl. With a pastry brush, brush egg on the tops of each pastry. Refrigerate prepared baking dishes for 15-30 minutes. Meanwhile, line a baking sheet with foil. Place baking dishes on lined sheet and bake until pastry is golden brown and juices are bubbling, about 25-35 minutes.
- Set hot baking dishes on top of individual serving plates and serve!
- Leftovers: Wrap with plastic wrap and refrigerate. If the individual dishes you baked the pot pies in are freezer proof, you can prepare the pot pies to freeze. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
- When working with puff pastry, make sure it’s kept cold. While preparing the ramekins and placing the pastry on each dish, refrigerate what you’ve already worked on. When the puff pastry goes into the oven it should be cold.
- Make Dippers: With leftover puff pastry dough, cut out small rounds, egg wash, and place the cold pastry rounds on the baking sheet with the ramekins and bake until golden
- Two ways to fit the pastry on top, either cut rounds to fit diameter or shape of your baking dish -OR- allow for a 1-inch overhang.
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