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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Individual Chicken Pot Pies Recipe

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This recipe for Individual Chicken Pot Pies is from Green Family Recipes and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 c. chicken broth
1 bouillon cube
1 stick butter
1 onion, diced
2 large carrots cut in 1/2 in. rounds
1 rib celery, sliced
3 tbsp. chopped chives
2 cloves garlic, chopped fine
1/2 c. all-purpose flour
1/4 c. heavy cream
3 tbsp. dry sherry
2 lbs. of chicken, cooked and shredded
1 9 oz. bag frozen peas
1 package store bought puff pastry, thawed
1 egg beaten with 1 tbsp. water

Directions:
Directions:
In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
In a dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen peas. Bring to a boil then reduce to a simmer.
With a ladle, fill 6 oven-proof ramekins or bowls with the filling. Place on baking sheet.
Cut out the puff pastry to cover the tops of your oven-proof bowls, with about a 1/2 inch hangover. Brush with the egg wash and make 4 small slits on the top. Bake for 35 minutes at 375º.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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