Puff Pastry Chicken Pot Pie

Bring smiles to the faces of the people at your dinner table with these adorable miniature chicken pot pies. This recipe makes 4-5 individual servings, depending on the size of your bowls.

Recipe by Kimme Hargrove

3 tablespoons butter
1 onion, chopped
1-2 carrots, chopped
1-2 celery sticks, chopped
3 cloves garlic, minced
1/3 cup flour
2½ cups chicken broth
1/3 cup cognac, brandy or apple juice
1 teaspoon salt
1 teaspoon pepper
½ cup whipping cream (or half & half)
1 tablespoon fresh thyme
3-4 cups cooked chicken, shredded
1-2 sheets puff pastry, thawed and rolled to 1/8-inch thickness
1 egg + 1 tablespoon water

Heat oven to 425°F. Melt butter in a large saute pan over medium heat. Add onion, carrots, celery and garlic, and saute 10-12 minutes until softened. Add flour, stirring until incorporated for about 2 minutes. Add broth and cognac, and bring to a boil. Turn heat down to low-medium, and simmer until thickened slightly.

Take off the heat, and stir in salt, pepper, cream, thyme and chicken. Taste, and adjust seasonings as desired. Ladle the chicken mixture into four or five small oven-safe bowls or ramekins until each is ¾ of the way full.

Cut puff pastry accordingly, and cover each serving. Whisk egg and water together to create an egg wash, and brush on top and around edges of puff pastry. Using a sharp knife, cut a slit in the top middle of each bowl. Cook for 20-25 minutes until puff pastry is golden brown. Let cool for 10 minutes before serving.

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