Creamy Chicken Pot Pie
Description
Don't buy those frozen chicken pot pies. Make your own homemade ones at home. The crust is crispy and golden on the outside and the it's creamy, rich and full of delicious flavor on the inside.
Ingredients
2 lb. cooked, boneless, skinless chicken, shredded
salt and freshly ground black pepper, to taste
4 T. unsalted butter, at room temperature
4 T. all-purpose flour
2 c. chicken broth/stock, good-quality
1/2 lb. potatoes, cut into small cubes
1 medium yellow onion, peeled and diced
2 cloves garlic, minced
1/2 c. carrots, peeled and cut into small cubes*
1/2 c. frozen peas or shelled fresh peas*
1/2 c. frozen or fresh corn*
1/2 c. chopped green beans, fresh or frozen*
cayenne pepper, to taste, optional
2 T. heavy cream
1 good quality puff pastry sheet, thawed
1 egg, beaten
Directions
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Melt butter in a large pot; add flour; whisk constantly to form a roux, without any lumps. Add chicken broth/stock; whisk for 2-3 minutes, until the sauce is smooth and thickened.
Season with salt, pepper and cayenne pepper; add the cream; stir to combine. Add shredded chicken, diced potato, garlic, onion and all vegetables to the sauce; stir to combine. Cook on medium-low for 2-3 minutes, adjusting seasoning, if necessary. (Adjust seasoning constantly while preparing the filling. Adding the vegetables and chicken dilutes the flavor of the sauce so don’t forget to check seasoning with salt and pepper.)
Transfer filling into container; chill in the refrigerator for 1 hour, or until cool.
Position an oven rack in the middle of the oven. Preheat oven to 400 degrees.
On a lightly floured surface, roll out the puff pastry sheet; dust with flour to prevent sticking. Use a bowl or small plate of 1-inch larger than the ramekins to cut out the pastry with a sharp knife.
Spoon the chilled chicken filling into four ramekins; sprinkle with black pepper. Brush the exterior edges of the ramekins with the beaten egg; cover with discs of puff pastry; fold over the edges and press lightly against the edges of the ramekins with your fingers. Brush the top and sides of the pastry with the beaten egg.
Transfer ramekins to a baking sheet; bake for about 20-30 minutes, or until the pastry is puffed and golden brown. Let cool for 5 minutes.
Serve.
4 servings.
*Use a bag of any frozen vegetable mix you like, instead of cutting each vegetable.
Prep Time
Cook Time
PT0M