Name: Savory Individual Chicken Pot Pies
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Unsalted butter, divided - 7 tablespoons; Leeks (white and pale green parts only), chopped - 5 medium; Onion, chopped - 1 medium; Celery, chopped, divided - 3 stalks; Garlic, minced - 2 cloves; Low-sodium chicken broth - 8 cups; Yukon Gold potatoes, chopped - 8 small; Bay leaves - 2 large; Ground white pepper - ¼ teaspoon; Salt, or to taste - 1 pinch; Dried thyme, or to taste - 1 pinch; Dried sage, or to taste - 1 pinch; Dried rosemary, or to taste - 1 pinch; Heavy cream - ¾ cup; Carrots, sliced - 4 medium; Frozen peas - ½ cup; Diced cooked chicken breast - 4 cups; Egg, beaten - 1 large; Water - 1 tablespoon; Frozen puff pastry, thawed - 1 (17.5 ounce) package

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Savory Individual Chicken Pot Pies

1. Unsalted butter, divided - 7 tablespoons

2. Leeks (white and pale green parts only), chopped - 5 medium

3. Onion, chopped - 1 medium

4. Celery, chopped, divided - 3 stalks

5. Garlic, minced - 2 cloves

6. Low-sodium chicken broth - 8 cups

7. Yukon Gold potatoes, chopped - 8 small

8. Bay leaves - 2 large

9. Ground white pepper - ¼ teaspoon

10. Salt, or to taste - 1 pinch

11. Dried thyme, or to taste - 1 pinch

12. Dried sage, or to taste - 1 pinch

13. Dried rosemary, or to taste - 1 pinch

14. Heavy cream - ¾ cup

15. Carrots, sliced - 4 medium

16. Frozen peas - ½ cup

17. Diced cooked chicken breast - 4 cups

18. Egg, beaten - 1 large

19. Water - 1 tablespoon

20. Frozen puff pastry, thawed - 1 (17.5 ounce) package

How to cook deliciously - Savory Individual Chicken Pot Pies

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.

2. Stage

Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.

3. Stage

Remove bay leaves. Use an immersion blender to emulsify the liquid.

4. Stage

Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.

5. Stage

Mix egg and water together and set aside for egg wash.

6. Stage

Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.

7. Stage

Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.

8. Stage

Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.