Savory Chicken Pot Pies
From pat2me 15 years agoIngredients
- I (17.3 oz.) pkg frozen puff pastry, thawed and refrigerated shopping list
- ½ c (1 stick) butter, divided shopping list
- 1 medium onion, chopped shopping list
- 1 C each diced, carrots, celery and zucchini shopping list
- 1 C fresh or frozen peas shopping list
- ½ C dry white wine shopping list
- 4 Cups cut up or shredded roast chicken shopping list
- 1 tsp Sicilian sea salt, divided shopping list
- ½ tsp fresh ground black pepper shopping list
- 3 C chicken stock shopping list
- 2 T thyme leaves shopping list
- 1 T crushed rosemary shopping list
- 1/3 C flour shopping list
- 1 C heavy cream shopping list
How to make it
- Equipment
- 6 ramekins or soufflé dishes 8 or 10 oz
- Using a ramekin as a template, trace 6 circles on the puff pastry sheets,
- Adding an inch for overhanf on all sides
- Place on tray, cover with plastic wrap and refrigerate until ready to use
- Melt 4 T of the butter in a large skillet on medium-high heat
- Add onions, carrots and celery : cook and stir 5 minutes
- Add zucchini and peas; cook and stir 3 minutes or until tender
- Add wine to the skillet and bring to a boil
- Stir in chicken
- Season with ½ tsp salt and ¼ tsp of the pepper, set aside
- Bring stock, thyme & rosemary to boil
- Reduce heat to low, cover and simmer until ready to use
- Melt remaining 4 T butter in a medium saucepan on medium heat
- Sprinkle with flour; stir and whisk mixture until well blended
- Reduce heat to medium low; cook and stir 2 minutes or until mixture turns golden
- Immediately add 1 C of the stock, whisking until smooth
- Whisk in remaining stock and heavy cream until smooth
- Stirring constantly, bring to a boil on medium-high heat and boil 1 minute or until thick
- Season with remaining salt and pepper
- Pour over chicken in skillet, toss gently until well coated
- Fill each ramekin about ¾ full with mixture
- Place pastry circle on top of each ramekin and press firmly all around the side of the ramekin
- Place ramekins on baking sheet and baked in a pre-heated 400 oven for 20 to 25 minutes or until pastry is puffed and golden
The Rating
Reviewed by 5 people-
luv potpies this sounds delicous thanks high5
momo_55grandma in Mountianview loved it
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Pat, I will be over for lunch! :-) Great post.
m2googee in Tomball loved it
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Turned out great!
linztimm in loved it
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