Easy Individual Chicken Pot Pies

Easy Individual Chicken Pot Pies

Serves: 6 people

Active Time: 30 minutes

Total Time: 50 minutes

 


Ingredients:

  • 4 tablespoons Countryside Creamery Unsalted Butter

  • 2 tablespoons olive oil

  • 1 1/2 pounds Kirkwood Fresh Boneless Skinless Chicken Breast, thawed and cubed

  • 2 large carrots, peeled and diced

  • 1 medium onion, finely chopped

  • 1, 8-ounce container mushrooms, finely chopped

  • Kosher Salt and Freshly Ground Black Pepper

  • 1/3 cup Baker’s Corner All Purpose Flour, plus more for dusting

  • 3 cups Simply Nature Organic Chicken stock

  • 3/4 cups Simply Nature Organic Sweet Peas

  • 1 package (2 sheets) thawed puff pastry 

  • 1 cup Emporium Selection Shredded Parmesan Cheese

  • 1 Goldenhen Free Range Large Brown Egg, beaten

Steps:

Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.

Melt 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook, stirring occasionally for 3-5 minutes, remove from the heat and set aside on a baking sheet. Chicken may still be slightly pink on the inside, don’t worry it will finish cooking in pot-pie.

Melt the remaining 2 tablespoons butter and 1 tablespoon olive oil. Add carrots, onion, and mushrooms. Season with salt and pepper and cook, stirring occasionally, until softened about 7-8 minutes. 

Dust the vegetables with flour and stir to coat. Continue cooking and stirring for about 2 minutes more or until the flour starts to look golden and stick to the bottom. 

Add the chicken stock, 1 cup at a time, stirring in between each addition to make sure there are no large bits of flour remaining at the bottom of the pan. Bring the mixture to a simmer and cook 3-4 minutes more to thicken. Reduce the heat to low and stir in the peas and cubed chicken. Season with more salt and pepper to taste. 

Unroll the thawed puff pastry and dust with flour. Use a rolling pin to flatten any seams. Using the ramekin, cut out circles of pastry about a 1/2 inch larger than the ramekin or use a 4 ½ -5 inch biscuit cutter. Using a sharp knife, cut an x in the center of each pastry round. Place the rounds on top of each ramekin, pinching the sides to secure. 

With the remaining dough scraps, using cookie cutters or a sharp knife, cut out mini star shapes and place onto the other parchment lined baking sheet. 

In a small bowl, whisk together 1 egg with 1 tablespoon of water. Brush the tops of the pies and pastry starts with egg wash. Sprinkle grated parmesan and a healthy crack of black pepper over the stars and pies.

Place into the oven on the middle rack and bake for 15 minutes, or until the tops are golden brown and the filling is bubbling. Remove from the oven and cool for 10 minutes before serving. Top with additional puff pastry stars and enjoy!


SavoryElena BesserComment