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.

Meyers Lemon-Buttermilk Chess Pie

For the crust:

• 1 1/4 cups all-purpose flour, plus more for rolling out the dough
• 1/4 teaspoon fine salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 5-6 tablespoons ice water
• 1 teaspoon freshly squeezed lemon juice

For the filling:

• 2 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon fine salt
• 1 cup buttermilk, at room temperature
• 4 large eggs, at room temperature
• 4 large egg yolks, at room temperature
• 2 teaspoons vanilla extract
• 8 tablespoons unsalted butter (1 stick), melted
• Juice of 1 Meyer lemon
• 2 teaspoons finely grated lemon zest (from about 1 medium lemon)

INSTRUCTIONS

For the crust: Whisk the flour and salt in a large bowl until combined. Add the butter and shortening and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the butter and shortening into the flour mixture until reduced to pea-size pieces, about 3 to 4 minutes.

1. Drizzle in 3 tablespoons of the ice water and the lemon juice and mix just until the dough comes together. (Add the last tablespoon of ice water if the dough is too dry, but don’t overwork the dough or it’ll become tough.) Form the dough into a flat disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
2. Lightly flour a work surface and roll the dough out into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough, fold the excess under itself, and crimp the edges. Refrigerate the pie crust until ready to bake.

For the filling: Heat the oven to 350°F and arrange a rack at the lowest level. Place the dough-lined pie plate on a baking sheet.

1. Whisk the sugar, flour, and salt in a large bowl to aerate and combine. Add the buttermilk, eggs, egg yolks, and vanilla and whisk until smooth. Add the melted butter and lemon zest and whisk until smooth. Pour the mixture into the pie plate.
2. Bake until the filling is just set in the middle and the top is golden brown, about 55 to 65 minutes. Place the pie on a wire rack and let it cool to room temperature before cutting. Store tightly covered in the refrigerator for up to 3 days. Return to room temperature before serving.