Ingredients: |
Ingredients: 1 pkg. frozen puff pastry,thawed and refrigerated
1/2 cup butter
1 medium chopped onion
1 cup diced carrots, celery
1 cup frozen peas
1/2 cup dry white wine
4 cups shredded roast chicken
1 tsp. sea salt
1/2 tsp. coarse black pepper
3 cups chicken stock or broth
2 Tbsp. thyme leaves
1 Tbsp. crushed rosemary
1/3 cup flour
1 cup heavy cream
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Directions: |
Directions:To make individual pot pies use 6 ramekins or 8-10 oz. souffle dish if not.
If using a ramekin make a template by tracing 6 circles on the puff pastry sheet adding 1 inch for overhang on all sides. Place on tray and cover with plastic wrap and refrigerate until ready to use. Otherwise, keep pastry puffs thawed in refrigerator until ready to use.
Melt 4 Tbsp. butter in large skillet on medium heat. Add onions, carrots, and celery and cook until tender. Add peas and cook until tender. Add wine to skillet and bring to boil. Stir in chicken and season with 1/2 tsp.salt and 1/4 tsp. pepper. Set aside.
Bring broth,thyme and rosemary to boil.Reduce heat to low and cover and simmer until ready to use. Melt remaining 4 Tbsp. butter in medium saucepan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium-low, cook and stir 2 minutes or until mixture turns golden. Add 1 cup of the stock and whisk until mixture is smooth.Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil and boil 1 minute or until sauce is thick. Season with remaining salt and pepper. Pour over mixture in skillet, then toss gently until well coated. Fill ramekins or dish about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin or place pastry on top of dish. Press excess pastry firmly all around side of dishes.
Place ramekins on a baking sheet and bake in 400šoven until crust is golden brown. |
This recipe for Savory Chicken Pot Pies Recipe 2 is from