Individual Chicken Pot Pies Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 lb. boneless, skinless chicken (breasts recommended), cubed
1 large onion, chopped
2 large cloves garlic, chopped
1 large bell pepper, chopped
2 stalks celery, chopped
about 2 cups frozen, mixed vegetables (peas, corn, carrots and green beans)
1 large baking potato, diced
2 tbs. olive oil or other cooking oil
4 tbs. butter or margarine
4 tbs. flour
about 4 cups chicken stock
2 tbs. poultry seasoning, divided
1 tbs. dried parsley
salt and pepper to taste
2 sheets frozen puff pastry, thawed
flour for rolling
1 small egg for egg wash
1 tbs. water for egg wash
3 tbs. water in small dish
|
|
Directions: |
Directions:Preheat large pot over medium heat. Add oil to coat. Add chopped onion, celery and bell pepper. Cook for 1 minute. Add chopped garlic and cook for 30 seconds. Season cubed chicken with salt and pepper to taste, and with 1 tbs. of poultry seasoning. Increase heat to medium-high, add chicken to pot and cook for until chicken starts to brown. Transfer chicken and vegetables to a dish, decrease heat to medium and add butter. When butter has melted, add flour. Mix butter and flour and cook for 1 minute. Whisk in chicken stock, remaining poultry seasoning, parsley, salt and pepper to taste. Bring to a boil and cook for 2-3 minutes. Add back chicken and vegetables from dish, then add frozen veggies and potato. Cover and reduce to a simmer, 15 minutes. While the pot simmers, preheat oven according to pastry directions. Flour your workspace and rolling pin. Roll out puff pastry and use a ramekin to measure pastry. Cut pastry to cover top of ramekin with a half-inch extra all around. Repeat for all ramekins. Cut small vents in the center of the pastry rounds. Set up ramekins on baking sheet. Remove filling from heat, and ladle into ramekins, leaving half to a quarter-inch space from the rim. Moisten the rim with water and press the pastry rounds onto the rims of the ramekins. Beat together egg and 1 tbs. water for egg wash. Brush egg wash over the pastry, and sprinkle with salt and pepper. Place in oven and bake according to pastry directions, or until pastry has risen and is golden brown, about 8-10 minutes. Allow to cool 10 minutes before serving. |
|
Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: I use large ramekins for this recipe. I have never tried to make this into one large pot pie, but if that's what you prefer, be my guest. I like chicken breast, but if you like dark meat or a mixture, try boneless skinless thighs. You may also want to try this with beef and beef stock as opposed to chicken if that's what you like, but adjust the cook time to suit the cut of beef you're using.
|
|
This recipe for Individual Chicken Pot Pies is from