Chicken Pot Pie
Earlier in the week we experienced some true fall weather. The chill in the air got me excited to start cooking cool weather dishes, and I immediately thought of Chicken Pot Pie. This is a dish full of richness and flavor…and best of all you can make extra and pop them in the freezer. The puff pastry crust makes the preparation simple.
Makes 6 individual pot pies
For the Crust
- 3 sheets frozen puff pastry dough, thawed to package directions (1 ½ packages of puff pastry)
- 1 egg beaten with 2 teaspoons water
For the Filling:
- 4 chicken breasts with bone and skin
- 1 tablespoon olive oil
- 1 teaspoon dried parsley
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
- 3 tablespoons butter
- 2 stalks celery, chopped
- 1 small onion, chopped
- 3 tablespoons flour
- 3 cups chicken broth
- 1 ½ cups heavy cream
- ¼ teaspoon thyme
- ¼ teaspoon poultry seasoning
- ¼ teaspoon sage
- 1 bag frozen mixed vegetables (carrots, peas, corn, green beans)
- Salt and pepper to taste
To Prepare the Chicken
Line a baking sheet with parchment paper and place the chicken on the cookie sheet.
Rub the olive oil onto the skin of each piece of chicken and then sprinkle on the parsley, garlic salt and black pepper.
Place the chicken in a 375 degree oven for 25 minutes. The skin will become golden brown.
When the chicken is done, remove the pan from the oven and let it cool completely.
Carefully, pull off the skin and remove the meat from the bone.
Dice the meat and place it in a bowl. Discard the bone and skin.
The Elegant Occasion Note: You can prep the chicken to this point 24 hours in advance.
To Prepare the Filling
In a large skillet, melt the butter over medium low heat.
When the butter has melted, add the celery and onion and sauté until the vegetables have softened.
Sprinkle the flour over the vegetables and stir so that the flour coats them.
Pour in the chicken stock and whisk continuously until the sauce begins to thicken.
Add in the cream, thyme, poultry seasoning and sage.
Stir to combine and cook the mixture until thick and bubbly.
Add pepper, taste to check for seasoning (remember the butter that you started with is salted) and then if you need more salt add to your liking.
Add in the chicken and the mixed vegetables and stir.
Turn the heat off and let the mixture cool slightly.
Now you are ready to assemble your pot pie.
To Assemble the Pot Pies
Grease six oven proof bowls with cooking spray.
Place the chicken filling into the ramekins (fill them almost to the top leaving a small space between the filling and the edges of the bowl).
Unfold the sheets of puff pastry and working with one sheet at a time, cut the pastry sheet in half (remember to work quickly as puff pastry needs to stay chilled).
Roll each half out to approximately seven inches.
Brush the edges of the pot pie bowls with egg wash making sure to brush a little on the inside of the bowl just above the filling.
Place the dough on top of the filling and crimp the dough around the edge of the bowl so it adheres to the egg wash.
The Elegant Occasion Note: You can prepare the pot pies to this point, wrap them tightly in plastic wrap and freeze them for up to one month. When ready to cook, simply follow the instructions below.
Brush the tops of the pot pies with egg wash and sprinkle with salt.
Place the pot pies in the refrigerator until ready to bake or bake immediately.
When ready to bake, place bowls on a parchment lined baking sheet and bake at 350 for 30 to 45 minutes (until bubbly and golden).