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Recipes

Chicken Pot Pie-4

Chicken Pot Pie

May 1, 2020 2:43:44 PM / by Susie Hojel

Chicken Pot Pie with Chile Crunch

Total Time: 1 hr 55 min
Cook: 55 min
Yield: 4 individual pot pies
Ingredients 3 whole (6 split) chicken breasts, bone-in, skin-on
I use a rotisserie chicken cut into cubes.

Pot Pie:

  • 1/4 pound (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • Sea salt and freshly ground black pepper
  • 3 carrots, cut in 1/2-inch circle
  • New potatoes quartered 
  • 1 chopped celery stalk
  • 1 bag frozen or fresh pearl onions, see note
  • 1 box frozen or fresh peas, see note
  • Leaves from 4 fresh parsley sprigs
  • 2 frozen puff pastry sheets, thawed
  • 1 egg mixed with 3 tablespoons water
  • 1/4 cup shredded Parmigiano-Reggiano
  • 8 C Chicken broth

Directions

Over medium heat, melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.

Preheat the oven to 350° F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the rims, slightly larger than the diameter. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the rim of the ramekins. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Brush with the egg wash and sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.

Tags: Recipes, Chile Crunch Recipes

Susie Hojel

Written by Susie Hojel

Susie is the founder and creator of Chile Crunch