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

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.