These Chicken Pot Pies have tender chunks of baked chicken, vegetables, and the most delicious creamy gravy. They are topped with a piece of puff pastry and baked in ramekins. Delicious!
- 3 large boneless chicken breast, sliced in half lengthwise
- 2 medium potatoes, cut into bite size chunks
- 1 cup frozen mixed peas and carrots
- 1 stick unsalted butter
- 2/3 cup celery, diced
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 3/4 cup all-purpose flour
- 5 cups chicken broth
- 1 cup half & half
- 1 1/2 teaspoons salt, (or more to taste)
- 1/2 teaspoon dry mustard powder
- 1 1/2 teaspoons dry parsley
- 1/2 teaspoons curry powder
- 1/2 teaspoon pepper
- 2 teaspoons fresh thyme
- 2 sheets puff pastry (1 box), thawed
- 1 egg
- Preheat oven to 350 degrees.
- Bake the chicken: Brush the chicken breast lightly with olive oil. Season the chicken breast if desired (I sprinkle them with salt and pepper). Bake the chicken for about 40 minutes or until baked through. Cool slightly and dice the chicken into bite size pieces and set aside.
- Cook potatoes: Meantime cook the potatoes and in a small saucepan of water until tender and drain. This will take about 30 minutes. Allow the potatoes and to cook while you follow step 4.
- Saute vegetables: Melt the butter in a dutch oven over medium heat. Add the celery and onion and saute for about 10 minutes until the onion is translucent. Add the garlic and saute for an additional 2 minutes.
- Make the creamy gravy: Add the flour and 2 cups of the chicken broth and stir or whisk vigorously for about 2 minutes, (long enough to cook out the raw flour taste). Add the remaining chicken broth, the chicken, potatoes, and frozen peas and carrots, and stir constantly for a couple of minutes. Add the half & half and seasonings and mix thoroughly. Simmer over medium-low heat for about 5 minutes, stirring frequently. Remove from heat.
- Prep & bake the pot pies: Preheat oven to 400 degrees. Lightly spray 8 (1-cup) ramekins with non-stick cooking spray. Fill each ramekin with the pot pie filling. Unwrap the pastry sheets. Cut each one into 4 equal squares and set aside. Using a pastry brush, brush the edges of each ramekin with the egg wash. Place a square of puff pastry over each ramekin, pressing the overhang firmly against the outside of each ramekin. Prick the top of each puff pastry top with a fork. Brush the top and overhang with the egg wash. Place the pot pies on a cookie sheet and bake for about 20 minutes until the tops are golden brown. Remove from oven and allow to rest for 5 minutes before serving. Feel free to garnish with a piece of fresh thyme.
- Refrigerate leftovers for up to 3 days.
- The amount of servings is based on using 1-cup ramekins. However, feel free to use any size ramekins or small baking dishes you prefer to use.
- If you choose to make the filling ahead of time, bring the filling to room temperature before adding the crust. It only takes the crust about 20 minutes in the oven. You don’t want the crust to get baked through before the filling is heated through.
- The pot pies can be securely wrapped and frozen for up to 3 months. If you plan to freeze them, make sure you bake them in ramekins/baking dishes that are also freezer-safe.
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