Last night for dinner I made one of the best rainy day comfort foods, the greatest chicken pot pie. This chicken pot pie is so warming to eat, but doesn’t make you feel uncomfortably full (I know we all hate that feeling). It is filled with a variety of different vegetables, all of my favorites, leaving me one happy girl! Although this recipe is a little more time consuming, the end result is well worth it! It is the ultimate meal in one which is why I always love to serve it for intimate dinner parties. One of the great things about this recipe is you can pre-make the individual pies earlier in the day, so all you have to do is bake them when your guests arrive! I promise you this will be an all time win with whoever you serve it to… they will be coming back for more. 😉
1 package puff pastry
6 chicken breasts (skin on, bone in)
2 yellow onions, diced
4 cloves of garlic, minced
4 large carrots, chopped
1 package baby portobello mushrooms (or any kind you like), about 2 cups
1 10 oz. package frozen peas, about 2 cups
2 cups frozen cipollini onions
1 1/2 sticks of butter
3/4 cup all purpose flour
1/4 cup heavy cream (you can use half and half or whole milk here if you would like)
5 cups chicken stock
2 chicken bouillon cubes
Extra Virgin Olive Oil
Salt and Pepper
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet. Drizzle with olive oil and liberally season with salt and pepper. Put in the oven and roast for 45 minutes. Once done, put aside to rest and cool.
Put the chicken stock in pot with the chicken bouillon cubes, and turn on medium heat for cubes to dissolve. (These cubes will extremely intensify the flavor of the chicken stock, making the pot pie that much better.) Once dissolved, simmer the stock on low heat until needed.
In a large pot, melt the butter on medium heat. Add the diced onions and begin to sweat. Remember to season each layer to maximize the flavor. After about 5 minutes add the carrots and the minced garlic. Once the carrots start to soften and the onions become translucent you are ready to add the flour. Cook the flour 2-3 minutes to get rid of any raw flour taste then add your simmering stock. This will create your white sauce which is called a bechamel. Whisk to make sure there are no flour lumps in the sauce and season with salt and pepper. Add the heavy cream and simmer until thick.
In a saute pan, add 2 tablespoons olive oil and put on medium/high heat. Thinly slice the mushrooms and add to pan. Saute until tender then add to bechamel.
Once the chicken is cool, remove the skin and cut off the bone. Cube into bite size chunks and add to the simmering bechamel. At this point you can also stir in the frozen peas and cipollini onions. They will defrost in the sauce.
Distribute the filling among 4 ramekins or oven proof bowls. (You can also make one large pot pie with the filling if you want, I just think the individual ones are cuter.) Take your puff pastry and roll out to 1/4 inch thick…. you may need some flour to help with this. Cut into 4 even squares/rectangles. Take your egg wash (one beaten egg and 2 tablespoons water whisked together) and brush along the side of the bowl- this will be the “glue” for the puff pastry and the bowl. Place one of the squares onto each bowl, making sure the square is bigger than the bowl (the more crust the better). Continue with all 4 bowls then brush the top of the puff pastry with the egg wash as well. This will help to make the crust nice and golden. Sprinkle with sea salt and pepper. At this point you can either refridgerate the bowls or bake them off at 375 degrees F for one hour.
Serve right out of the oven, hot and bubbly!
SHOP MY LOOK WHILE I COOK:
You can also purchase the Ramekins I used here.