This recipe makes the most scrumptious chicken pot pie filling. I used to make my own crust to pair with the recipe, but I find that frozen puffed pastry dough is the best, and I only add it to the top of the pie to cut a few calories.
I place the filling into individual oven safe bowls, or ramekins. It gives each person the perfect amount for a nice sized serving. I make a few extra which store well covered in the fridge for a few days. They can easily be reheated in the toaster oven. Enjoy!
I place the filling into individual oven safe bowls, or ramekins. It gives each person the perfect amount for a nice sized serving. I make a few extra which store well covered in the fridge for a few days. They can easily be reheated in the toaster oven. Enjoy!
Chicken Pot Pie with Puffed Pastry
Ingredients
• 3 whole Chicken breasts chopped into bite sized cubes
• 3-4 tablespoons Olive oil
• Freshly ground black pepper
• 3 1/2 cups Chicken stock
• Sea salt
• 2 chicken bouillon cubes
• 1 tablespoon unsalted Butter
• 1 cup yellow Onion, diced
• 3/4 cup all-purpose Flour
• 1/4 cup heavy Cream
• 2 cups Peas/carrot frozen mixture
• 1/2 cup minced fresh parsley leaves chopped
• 2 cups Celery chopped
• 2 Bay leaves
• 2 small cloves of fresh Garlic-minced
• 2-3 sprigs fresh Oregano
• 2 teaspoons Poultry seasoning
• 2 teaspoons Herbs de Provence
• 1 large Potato-peeled & diced
• ½ cup white
Directions:
Preheat the oven to 350 degrees F.
In a small saucepan, sauté onions, garlic, parsley & bay leaves in olive oil & 1 tablespoon of unsalted butter, until golden brown. Add chicken, which have been cut into small bite sized cubes. Cook, stirring frequently until done.
Add celery, potato, & herbs de
Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the white wine or sherry. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Mix well.
Add to individual single serving ramekins that are oven safe. Top with frozen puffed pastry in small 3x5 squares. Brush with egg wash & bake.
