Thursday, May 30, 2013

Chicken Pot Pies

I finally found an easy Chicken Pot Pie recipe! I've looked for years, and this one landed in my lap. I was watching some Everyday Food cooking videos and this one appeared. It looked simple, so I tried it tonight. Yummy! But you have to get the cute ramekins to make it special. Mine are from Kohl's (Bobby Flay).

Chicken Pot Pie

3 T. butter
1 small onion, minced
1 stalk celery, thinly sliced
2 carrots, diced
5 T. flour
2 cups chicken broth
1/2 c. frozen peas
2 cups diced cooked chicken
2 sheets thawed puff pastry
1 beaten egg

In a large saucepan, melt butter over medium-high heat. Add onion, celery and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in peas and chicken. Season with salt and pepper.

Divide filling among four ramekins. Roll out puff pastry and cut 4 rounds to fit ramekins (measure with top of ramekin). Cut a small X in center of each round to vent, then place on top of filling. Brush with beaten egg.

Bake at 375 degrees until filling is bubbling and crusts are golden (about 30 minutes).

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