Chicken Pot Pie
Warm and comforting, this take on a chicken pot pie is a great way to celebrate the colder weather.
YIELD: 8 (4.5 oz) ramekins
For Filling and Crust
- 1 ½ cups Cooked chicken breast
- 1 ½ cups Carrots, peeled and diced
- 1 ½ cups Celery, diced
- 1 cup Frozen peas
- ½ cup Diced shallots
- 4 tbsp All-purpose flour
- 4 tbsp Butter
- 2 ea. Sage leaves, minced
- 2 ea. Rosemary sprigs, stems removed and minced
- 4 ea. Thyme sprigs, stems removed and minced
- 4 cups Chicken stock
- 1 ½ tsp Salt
- 1 lb Puff pastry sheets
- 1 ½ lbs Chicken
- 1 ½ Tbsp Olive oil
- 1 ½ tsp Salt
- 1 tsp Pepper
Method of Preparation
Preheat oven to 350°F.
Rub chicken breast with with olive oil and season with salt and pepper
Insert probe and set at 165°F.
Once chicken reaches 165°F, remove from oven and cool.
Place a medium large pot on stove top and set burner to medium-high heat. Place butter in pot until melting stage. Once butter is melted, place carrots, celery, shallots, and cook for 3-5 minutes or untill shallots are translusent.
Sprinkle flour and herbs onto vegetable mixture and continue cooking for 2-3 minutes making sure to stir frequently.
Pour chicken stock into the pot and turn heat to high bringing mixture to boil making sure to constantly stir until thickened. Once thickened reduce heat to a simmer.
While mixture is simmering cut cold chicken into small bite size pieces Add the cooled chicken and peas into mixture and simmer for an additional 15 minutes.
Roll puff pastry dough till ¼ thickness. Place ramekins on puff pastry and cut around leaving a ½ inch space around edges of ramekins.
Fill ramekins with mixture and place puff pastry on top.
Brush pastry with egg wash and place in a 375 degree oven on convection for 15 minutes or until golden brown.
Remove from oven and enjoy!