This is the chicken pot pie you want to make! It’s creamy, full of flavor and so easy! I’m all about easy, so this is a great recipe if you want to get out of the kitchen in minimal time and still have something beautiful, rich and delicious to serve.
Here’s What You Need:
1/2 stick of unsalted butter
4 Tbsp. of all purpose flour
2 cups of chicken stock
1/2 cup heavy cream
1 Tbsp. cornstarch
2 cups of frozen mixed vegetables
1 cup of pearl onions (they have these frozen too)
2 cups cubed chicken (leftover or just buy a rotisserie style chicken already cooked)
1 box of puff pastry (frozen dessert section at the grocery store)
1 egg, beaten with 1 Tbsp. milk or water
salt and pepper
4 individual ramekins (6-8 oz.)
Let the puff pastry thaw for about 45 minutes so you can manipulate it, but do not let it thaw for longer than that.
Preheat your oven to 400 degrees.
Now, you’ll need to make a roux, so, in a medium saucepan on medium high heat melt the butter, then add the flour and whisk and cook until it turns the consistency and color of peanut butter…about 2 minutes should do it.
Meanwhile, in another saucepan heat the chicken stock. Add the cornstarch and whisk until it dissolves…no lumps! Now, add the chicken stock to the roux, then add the cream. Stirring, cook for about 5 minutes. Lower the heat to medium and add the vegetables, pearl onions and salt and pepper to taste. Heat until it’s warm through.
Next, lay your puff pastry sheet out flat, and cut a circle about an inch larger than the width of the ramekin, because you want it to fit over the top of the ramekin. Poke your pastry with a few holes, fill up your ramekins with your pot pie mixture, place the puff pastry over the ramekin and pinch the edgers so they are closed. Now, use the egg wash- brush it over the entire puff pastry…even the part that is hanging off the edge.
Bake the individual pot pies about 30-35 minutes, or until they puff up and are golden brown. Serve hot. Mmmmmm….so, so good!