Chicken Pot Pie with Puffed Pastry

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!

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.