Description
Discover how to make delicious individual chicken pot pies from scratch with this easy recipe. Perfect for a cozy family dinner or entertaining guests.
Ingredients
- – 2 sheets frozen puff pastry (500g)
- – 2 large chicken breasts (500g)
- – vegetable oil
- – salt and pepper, to taste
- – 2/3 cup unsalted butter (150g)
- – 1/2 cup all-purpose flour (60g)
- – 480ml whole milk (2 cups)
- – 480ml chicken stock (2 cups)
- – 1/2 small yellow onion, finely chopped
- – 1 tablespoon (15 ml) minced garlic
- – 320g mixed vegetables (peas and carrots) (2 cups)
- – 1 large egg
- – 1 tablespoon (15 ml) water
Instructions
- Before starting, ensure 2 sheets of frozen puff pastry are out to defrost at room temperature.
- Heat oven to 350°F.
- Arrange 2 large chicken breasts on a baking tray coated with vegetable oil. Drizzle with oil and season with salt and pepper to your preference. Bake for approximately 45 minutes on the center rack, or until the internal temperature reaches 165°F.
- Once done, let the chicken cool, then cut it into small pieces. Set aside the chopped chicken for later use in the filling.
- In a large pan, melt 150g of unsalted butter over medium flame.
- Mix in 60g of all-purpose flour, stirring until it reaches a thick consistency.
- Gradually introduce 480ml of whole milk while stirring continuously (expect some lumps).
- Add 480ml of chicken stock, along with finely chopped yellow onion and minced garlic. Use a whisk to help smooth out any lumps.
- Increase the heat to high to bring the mixture to a boil, which will thicken it. If it thickens too much, add a bit more chicken stock. Keep whisking regularly to prevent clumping.
- Once thickened, lower the heat and incorporate mixed peas and carrots along with the diced chicken you set aside.
- Stir thoroughly, then taste and adjust salt or pepper as needed.
- Dust the counter with a bit of flour. Unfold the puff pastry, which should now be soft and manageable. If not, wait a few more minutes. Pinch the seams together for a smooth surface.
- Gently roll out the dough with a rolling pin to smooth seams and slightly enlarge the pastry. Avoid making it too thin.
- Place ramekins or oven-safe bowls upside down on the pastry.
- Use a sharp knife to cut around each bowl, leaving about a 1/2 inch extra overhang. Ensure you have enough pastry to overhang the bowl edges. Repeat until you have 6 pastry tops.
- Preheat the oven to 350°F again.
- Fill each bowl or ramekin with the prepared mixture, being careful not to overfill, and place them on a baking sheet.
- In a small bowl, beat together a large egg and a tablespoon of water.
- Dip your finger in the egg mixture and run it along the edge of the filled ramekins. Place the pre-cut pastry circles over the ramekins.
- Brush the tops of the puff pastry lightly with the egg mixture.
- Bake them in the oven on the center rack for approximately 18-22 minutes, or until the crust turns golden brown.
Notes
- Consider using homemade chicken stock for a more flavorful dish.
- Add your favorite herbs or spices to personalize the filling.
- Use pre-cooked rotisserie chicken to save time.
