Individual Chicken Pot Pies with Puff Pastry Crust
- Number of Servings: 6
Ingredients
To Prepare the Chicken:1.25 lbs boneless, skinless chicken breast (or chicken breast tenders)3 ˝ cups chicken broth1 carrot, peeled and cut into three pieces1 medium onion, cut into wedges1 celery stalk including the leaves, if available, cut into 3-4 pieces4 peppercorns˝ teaspoon salt1 teaspoon dried thyme1-2 sprigs of parsleyFor the Pot Pie:Frozen Puff Pastry1 medium onion, finely diced8 oz. mushrooms, sliced1 cup chopped celery 6 tbsp butterThe strained broth + water to equal 3 cups3 tablespoons flour3 tablespoons evaporated milk, nonfat˝ teaspoon salt (or to taste)˝ teaspoon pepper (or to taste)16 oz. peas & carrots blend, frozen1 egg beaten
Take the puff pastry out of the freezer to thaw (according to package instructions)
Place all the ingredients listed above under “To Prepare the Chicken” in a medium sauce pan. Bring to a simmer over medium high heat. Simmer about 20 minutes or until chicken is cooked and broth has reduced some (you'll need 3 cups total).
Remove the chicken to a plate to cool enough to handle. Dice the chicken.
Strain the broth you cooked the chicken in and set aside. You will need to have 3 cups of broth for the sauce base, if you don’t have enough from the cooking liquid add additional water to make 3 cups.
In a large skillet, melt the butter over medium heat.
Add the chopped onions, celery and mushrooms and cook until onions are soft and translucent and mushrooms have reduced down.
Add the flour and stir well to incorporate the flour. Cook for 2-3 minutes to get rid of flour taste.
Slowly add the chicken broth, stirring constantly to make sure there aren’t any lumps.
Add the evaporated milk and stir to incorporate. Cook for about 3 minutes until sauce begins to thicken.
NOTE: If you prefer your sauce thicker…then add 1 tbsp cornstarch mixed with 1 tbsp water.
Taste the sauce and make any seasoning adjustments you like (salt, pepper, thyme, etc.).
Add the diced chicken, and peas and carrots mixture. Mix well. Remove from heat and set aside.
Place one sheet of puff pastry on a floured work surface. Gently roll out the dough to about 1/8 inch thickness.
Place your casserole or individual pie pans upside down on the pastry.
Cut the pastry around the casserole leaving about ˝ inch extra around the casserole. This will give you pastry to press down around the rim when you are assembling the pot pies.
Spray cooking oil (butter flavor preferred) into the individual casseroles or one large casserole.
Evenly divide the chicken filling into the casseroles. Set aside.
Place one pastry cut-out on each casserole, pressing down on the dough that is hanging over the rim.
Using a sharp knife, make three little slits in the pastry to vent it during baking.
In a small bowl beat 1 egg with 1 tablespoon water. Using a pastry brush, brush the egg mixture over the pastry.
Place the casseroles on a foil lined baking sheet (makes for easier transport in and out of the oven as well as catching any spillovers…makes clean-up a snap).
Bake in pre-heated 400 degree F oven for 20 to 25 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user THE_JANERS.
Place all the ingredients listed above under “To Prepare the Chicken” in a medium sauce pan. Bring to a simmer over medium high heat. Simmer about 20 minutes or until chicken is cooked and broth has reduced some (you'll need 3 cups total).
Remove the chicken to a plate to cool enough to handle. Dice the chicken.
Strain the broth you cooked the chicken in and set aside. You will need to have 3 cups of broth for the sauce base, if you don’t have enough from the cooking liquid add additional water to make 3 cups.
In a large skillet, melt the butter over medium heat.
Add the chopped onions, celery and mushrooms and cook until onions are soft and translucent and mushrooms have reduced down.
Add the flour and stir well to incorporate the flour. Cook for 2-3 minutes to get rid of flour taste.
Slowly add the chicken broth, stirring constantly to make sure there aren’t any lumps.
Add the evaporated milk and stir to incorporate. Cook for about 3 minutes until sauce begins to thicken.
NOTE: If you prefer your sauce thicker…then add 1 tbsp cornstarch mixed with 1 tbsp water.
Taste the sauce and make any seasoning adjustments you like (salt, pepper, thyme, etc.).
Add the diced chicken, and peas and carrots mixture. Mix well. Remove from heat and set aside.
Place one sheet of puff pastry on a floured work surface. Gently roll out the dough to about 1/8 inch thickness.
Place your casserole or individual pie pans upside down on the pastry.
Cut the pastry around the casserole leaving about ˝ inch extra around the casserole. This will give you pastry to press down around the rim when you are assembling the pot pies.
Spray cooking oil (butter flavor preferred) into the individual casseroles or one large casserole.
Evenly divide the chicken filling into the casseroles. Set aside.
Place one pastry cut-out on each casserole, pressing down on the dough that is hanging over the rim.
Using a sharp knife, make three little slits in the pastry to vent it during baking.
In a small bowl beat 1 egg with 1 tablespoon water. Using a pastry brush, brush the egg mixture over the pastry.
Place the casseroles on a foil lined baking sheet (makes for easier transport in and out of the oven as well as catching any spillovers…makes clean-up a snap).
Bake in pre-heated 400 degree F oven for 20 to 25 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user THE_JANERS.
Nutritional Info Amount Per Serving
- Calories: 374.3
- Total Fat: 16.6 g
- Cholesterol: 124.5 mg
- Sodium: 814.9 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 6.3 g
- Protein: 31.3 g
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