Recipe by LeahBurgoon
From Midwest Living. I was looking for a chicken pot pie that I could make in individual servings, so it would be easier to freeze leftovers.
Top Review by Satyne
Made for PAC Spring 2012. This was very yummy and easy to make. Unfortunatley I didn't have a dutch oven, so I cooked the chicken seperately in a pan (only half cooked, not all) and then added all ingrediants into a casserole dish and added the pastry to the top. I cooked on about 220 degrees celcius and pulled it out when the puff pastry was looking nicely done. Everything cooked perfectly. I also added some brocolli and spring onions for some extra greens. I highly recommend people try out this dish, as it was a yummy, somewhat healthy and super easy meal. Enjoy.
- 1 (17 1/3 ounce) package frozen puff pastry (2 sheets)
- 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 2 garlic cloves, minced
- 2⁄3 cup all-purpose flour
- 1⁄2 cup half-and-half
- 3 cups reduced-sodium chicken broth
- 1 bay leaf
- 1⁄4-1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup frozen peas
Directions See How It's Made
- For pastry lids: Thaw pastry according to package directions. Line a large baking sheet with parchment paper or foil; set aside. On a lightly floured surface, roll each puff pastry sheet to a 14-inch square. Using 10-ounce individual ramekins as a guide, turn upside down on pastry. Cut out 8 rounds from the dough using a sharp knife.
- Using a fork, prick holes over each pastry round. Transfer pastry rounds to prepared baking sheet. If you like, use tiny cookie cutters to make cutouts from remaining pieces of puff pastry. Brush cutouts lightly with water and press gently to adhere 1 to 3 cutouts to each of the pastry rounds. Bake in a 400 degree F oven about 12 minutes or until golden brown.
- For filling: Lightly coat a Dutch oven with nonstick cooking spray. In the Dutch oven, cook chicken over medium heat until lightly browned and no pink remains, stirring occasionally. Add onion, celery, carrots and garlic; cover and cook over medium heat for 5 to 7 minutes or until tender, stirring occasionally. Stir in flour. Cook and stir 3 minutes.
- Add half-and-half. Cook and stir until combined. Add chicken broth and bay leaf. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Season to taste with salt and pepper. Stir in peas. Remove pan from heat. Remove bay leaf; discard.
- To serve, spoon hot chicken mixture into eight 10-ounce individual ramekins or casserole dishes and place a puff pastry lid on top of each. Serve immediately.