Individual Chicken Pot Pie With Puff Pastry Top And Bottom
Introduction
Chicken pot pie is a classic comfort food that combines a savory filling of chicken and vegetables with a flaky crust. This recipe takes it up a notch by using puff pastry for both the top and bottom crusts, and making individual pot pies for a fun twist on the traditional dish. Follow along for step-by-step instructions on how to make these delicious individual chicken pot pies with puff pastry top and bottom.
Ingredients
To make six individual chicken pot pies, you'll need the following ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Source: Food Network
Instructions
Step 1: Prepare the Chicken Filling
In a medium bowl, mix together the flour, salt, and black pepper. Add the chicken pieces and toss to coat.
In a large saucepan, melt the butter over medium heat. Add the onion, celery, carrots, and garlic and cook until tender, about 5 minutes.
Add the chicken to the saucepan and cook until browned, about 5 minutes.
If using white wine, add it to the saucepan and cook for 1 minute.
Stir in the chicken broth, heavy cream, thyme, rosemary, and sage. Bring to a boil and then reduce the heat and let simmer for about 15 minutes, or until the sauce has thickened.
Add the frozen peas and corn and let cook for another 2-3 minutes.
Step 2: Prepare the Puff Pastry
Preheat the oven to 375°F.
Roll out the puff pastry on a floured surface to about 1/4 inch thickness. Cut out six circles that are slightly larger than the top of your ramekins or baking dishes.
Cut out six more circles that are slightly smaller than the top of your ramekins or baking dishes. These will be the bottom crusts.
Place the larger circles on a baking sheet lined with parchment paper.
Step 3: Assemble the Pot Pies
Divide the chicken filling evenly among the six ramekins or baking dishes.
Place a smaller puff pastry circle on top of each ramekin, pressing the edges down to seal.
Brush the beaten egg over the top of each pot pie.
Place the baking sheet with the pot pies in the oven and bake for 30-35 minutes, or until the tops are golden brown and the filling is bubbly.
Conclusion
These individual chicken pot pies with puff pastry top and bottom are a delicious and fun twist on the classic comfort food. The combination of tender chicken and vegetables in a creamy sauce, wrapped in flaky puff pastry, is sure to please. Give this recipe a try for your next family dinner or gathering!