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Category: Main Dish
Prep Time: Cook Time: Total Time:
6 ramekins, 8 or 10 ounce or
6 soufflé dishes, 8 or 10 ounce
1 package (17 3/10 ounces) frozen puff pastry, 2 sheets, thawed in refrigerator
1/2 cup (1 stick) butter, divided
1 medium onion, chopped
1 cup diced carrots, 1/4-inch dice
1 cup diced celery, 1/4-inch dice
1 cup peas
1 cup diced zucchini, 1/2-inch dice
1/2 cup dry white wine
4 cups shredded roast chicken, without skin
1 teaspoon Salt
1/2 teaspoon pepper
3 cups Chicken Stock
2 tablespoons Thyme Leaves or 1 tablespoon dried* note
1 tablespoon Rosemary, Crushed or 1/2 tablespoon dried*note
1/3 cup flour
1 cup heavy cream
Directions
1. Using one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place on tray. Cover with plastic wrap. Refrigerate until ready to use
2. Preheat oven to 400F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
3. Bring stock, thyme and rosemary to boil in medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons butter in medium saucepan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden.(Important that flour is golden and not still white) Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper. *note (If using dried rosemary, I like to wrap in cheesecloth and remove herbs before filling ramekins. I really like to use the ground thyme when using dried herbs, too.)
4. Pour sauce over mixture in skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Cut slits in pastry. Place ramekins on baking sheet.
5. Bake 20 to 25 minutes or until pastry is puffed and golden brown. Serve immediately.
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Chicken Pot Pies with puff pastry
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Category: Main Dish
Prep Time: Cook Time: Total Time:
6 ramekins, 8 or 10 ounce or
6 soufflé dishes, 8 or 10 ounce
1 package (17 3/10 ounces) frozen puff pastry, 2 sheets, thawed in refrigerator
1/2 cup (1 stick) butter, divided
1 medium onion, chopped
1 cup diced carrots, 1/4-inch dice
1 cup diced celery, 1/4-inch dice
1 cup peas
1 cup diced zucchini, 1/2-inch dice
1/2 cup dry white wine
4 cups shredded roast chicken, without skin
1 teaspoon Salt
1/2 teaspoon pepper
3 cups Chicken Stock
2 tablespoons Thyme Leaves or 1 tablespoon dried* note
1 tablespoon Rosemary, Crushed or 1/2 tablespoon dried*note
1/3 cup flour
1 cup heavy cream
Directions
1. Using one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place on tray. Cover with plastic wrap. Refrigerate until ready to use
2. Preheat oven to 400F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
3. Bring stock, thyme and rosemary to boil in medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons butter in medium saucepan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden.(Important that flour is golden and not still white) Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper. *note (If using dried rosemary, I like to wrap in cheesecloth and remove herbs before filling ramekins. I really like to use the ground thyme when using dried herbs, too.)
4. Pour sauce over mixture in skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Cut slits in pastry. Place ramekins on baking sheet.
5. Bake 20 to 25 minutes or until pastry is puffed and golden brown. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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