You can make this classic comfort food in one large baking dish, but putting it in miniature skillets raises it to a level fit for company. Either way, make sure the filling is hot and the pastry is cold when it goes in the oven.
Puffed Chicken Pot Pie
Makes: 8 – 10 servings
- ¾ lb carrots
- 2 celery ribs
- 1 yellow onion
- 2 Tbsp extra virgin olive oil
- 1 tsp freshly ground pepper, divided
- ¾ tsp salt, divided
- 6 Tbsp unsalted butter
- 6 Tbsp all-purpose flour
- 3 cups chicken broth
- 4 cups chopped roasted or rotisserie chicken
- 1½ cups sweet peas (if frozen, thaw)
- 1 tsp fresh thyme leaves, chopped, plus sprigs for garnish
- 1 large egg
- ½ (17.3-oz.) package frozen puff pastry sheets, thawed but cold
- Preheat oven to 400°. Cut carrots and celery into 1/2-inch-thick slices. Cut onion into quarters. Arrange on a jelly-roll pan. Toss with olive oil; sprinkle with 1/2 tsp. pepper and 1/4 tsp. salt. Bake at 400° for 55 minutes or until tender and lightly browned.
- Melt butter in a large Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in chicken broth; cook over medium heat, whisking constantly, 5 minutes or until mixture is slightly thickened.
- Cut roasted onion into bite-size pieces and add to Dutch oven. Stir roasted carrots and celery, chicken, next 2 ingredients, and remaining 1/2 tsp. pepper and 1/2 tsp. salt into broth mixture. Cook, stirring often, 10 minutes or until thickened and bubbly. Pour into a lightly greased 13- x 9-inch baking dish.
- Whisk together egg and 1 Tbsp. water in a small bowl. Roll puff pastry sheet into a 15- x 12-inch rectangle on a lightly floured surface. Arrange pastry over hot filling; trim off excess, tuck edges in, and seal to edge of dish. Brush pastry with egg mixture using a pastry brush. Cut 5 to 6 slits in top of pastry to allow steam to escape.
- Bake at 400° for 40 minutes or until pastry is golden brown. Garnish, if desired.
For appetizer-size pot pies, arrange 12 lightly greased 31/2-inch cast-iron skillets on an aluminum foil-lined baking sheet. Spoon a scant 1/2 cup of hot filling into each skillet. Cut puff pastry into 12 (approximately 4-inch) squares and lay 1 atop each skillet. Brush pastry with egg mixture, and cut slits in tops. Bake at 400° for 20 minutes or until pastry is golden brown.
Puffed Chicken Pot Pie Copyright © Rebecca Lang Cooks | rebeccalangcooks.com