Chicken Pot Pie In Ramekins With Puff Pastry
Introduction
Chicken pot pie is a classic comfort food that is both delicious and hearty. This recipe takes the traditional dish and elevates it by serving it in individual ramekins with a flaky puff pastry crust.Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1 sheet puff pastry, thawed
- 2 egg yolks
- 1 tablespoon water
Instructions
1. Preheat the oven to 400°F.
2. Season the chicken breasts with salt and pepper. In a large pan, heat the olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pan and set aside.
3. Add the onion, carrots, celery, and garlic to the same pan and cook until the vegetables are tender, about 8 minutes.
4. Add the chicken broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
5. Add the frozen peas and cook for another 5 minutes.
6. In a small bowl, whisk together the flour and heavy cream until smooth. Slowly add the mixture to the pan, stirring constantly. Cook for another 5 minutes or until the sauce has thickened.
7. Chop the chicken into small pieces and add it back to the pan. Stir in the chopped parsley.
8. Divide the chicken mixture evenly among four ramekins.
9. Roll out the puff pastry on a floured surface and cut four circles that are slightly larger than the ramekins. Place one circle on top of each ramekin, pressing down around the edges to seal.
10. Whisk together the egg yolks and water in a small bowl. Brush the egg mixture over the top of each pastry circle.
11. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
12. Let cool for a few minutes before serving.
Tips
- Use fresh vegetables for the best flavor.
- Make sure the puff pastry is thawed before using it.
- You can make the chicken mixture ahead of time and store it in the fridge for up to 2 days.
- Serve with a side salad or roasted vegetables for a complete meal.
