Hearty Chicken Pot Pie with a Puff Pastry Topper

 

Chicken Pot Pie on a cool rainy day seems to be the perfect dish to serve! I served these beauties in little single serve disposable pot pie containers. They were a perfect size! I made a delicious healthy salad and dinner was done! I added only a puff pastry topper which makes it less heavy without all that dough in a traditional pot pie. To quicken this recipe you can use a ready made rotisserie chicken!

Ingredients:

1 Rotisserie Chicken, cut into shreds

1 onion, finely chopped

2 stalks celery, finely chopped

1 cup frozen peas

2 cups carrots, peeled, diced and blanched for 3-4 minutes. This softens the carrots

1/3 cup fresh parsley, chopped

1 tbsp. fresh thyme finely chopped

3/4 cup butter

3/4 cup flour

5 cups chicken stock, along with 1-2 chicken bouillon cubes

1/4 cup heavy cream

1 tsp. salt and pepper

1 pack of puff pastry, thawed, rolled out onto a baking sheet and left in the fridge until ready to use

1 egg and 1 tsp. water to create an egg wash

Directions:

Preheat oven to 350 degrees.

In a saucepan, warm the 5 cups of chicken stock and 1-2 bouillon cubes. 

Melt butter in a heavy saucepan. Add in onions and celery. Saute for 10 minutes until the onions are soft and translucent.  Add in the flour and stir rapidly for 2 minutes. 

Add the chicken stock to the roux (flour/butter mixture). Keep stirring. You will see it thickens fairly quickly. Add in the cream, the fresh thyme, parsley and 1 tsp of salt and pepper. 

Add in the carrots, peas, and chicken. Set this aside.

Take out the puff pastry. Flip one of the pot pie cups over and use a serrated knife to create a circle with the dough. This will create a perfectly fit round to fit on top of the pot pie. Make 8 rounds. 

Fill each cup with the chicken/vegetable filling to just below the rim. Using your egg wash, brush the top of each cup with egg. Add the puff pastry round to the top, and brush the top with the egg wash. Use a little sea salt on the top.  Place all of the pot pies onto a baking sheet.

Place the pot pies on the baking sheet into the oven for approximately 40 minutes, or until the tops are nice and golden.

Serve with a Salad and Enjoy!