Apart from being extremely tasty, the chicken pot pie is also a very healthy dish. The wonderful amalgamation of the vegetables and the chicken makes it a complete meal, without the interference of any excess calories.
Preparation Time: 20-25 minutes
Cooking Time: 30-35 minutes
Baking Time: 20-25 minutes
1 sheet of puff pastry, thawed
3 cups of low sodium chicken stock
3 chicken breasts, cut into bite sized pieces
2 stalks of celery, diced
1 large egg, at room temperature
1 cup of fresh or frozen peas
2-3 large carrots, peeled and diced
4 teaspoons of olive oil
1 large onion, diced
2 teaspoons of fresh chopped parsley
½ cup of heavy cream
6 tablespoons of unsalted butter
2 teaspoons of fresh chopped thyme
4-5 beans, chopped
6 tablespoons of all-purpose flour
Salt, to taste
Freshly ground black pepper, to taste
1. Rinse the chicken breasts thoroughly under water and then cut them up into small bite sized pieces. Now rinse the onion, carrots, beans and celery as well. Once done, dice them up into bite sized pieces. Now place a stock pot on medium heat and grease it lightly with the olive oil. Season the chicken pieces with salt and freshly ground black pepper and then throw them into the pot.
2. Cook the chicken pieces in the oil for 5-6 minutes or until they no longer remain pink. After that, dump the diced carrots, onions, chopped beans and the diced celery into the pot. Cook the vegetables along with the chicken for another 7-9 minutes or until they turn slightly soft and start developing some color around the edges. Once that happens, add the butter cube to the chicken and vegetables mixture and then stir it around until it melts.
3. Once the butter is melted, add the flour and stir it around heavily to mix the entire flour with the mixture. Cook the mixture for 1-2 minutes or until the raw flavor of the flour cooks out and then pour the chicken stock into the pot. Drop the fresh chopped parsley into the pot and then turn up the heat to high. Let the mixture boil for 15-17 minutes or until much of the liquid is cooked out. Follow that by adding the heavy cream and peas. Season the mixture with some more salt and black pepper if required.
4. Stir and cook the mixture for another 10-12 minutes. In the meantime, preheat your oven 400 degrees Fahrenheit. Once the mixture is cooked for the desired time, add the chopped thyme and cook for another 1-2 minutes. Once done, remove the pot from the heat and then take out the puff pastries from the refrigerator. Tip the egg into a bowl and add 1 teaspoon of water to it to prepare the egg wash.
5. Now take 4 ramekins and grease them entirely with some oil or butter. Roll out the thawed puff pastry and then cut it into 4 rounds of the same size as the ramekins. You can do that by using the ramekins as measuring guides. Once the rounds are cut out, brush the rims of the ramekins with the egg wash and then pour equal amounts of the filling mixture into each of the ramekins. Top the fillings with the puff pastry rounds and then crimp the edges with the help of a fork to seal-in the filling.
6. Once done, brush the pastries with the egg wash and then slit the tops of each of the pastry dough to let the steam escape. Now pop the ramekins into the preheated oven to bake the pies for 20-25 minutes or until the pastries turn into a beautiful golden brown color and puff up. Once done, take out the ramekins from the oven and let them cook down for a few minutes. Once cooled, dig into the ramekins to eat the chicken pot pies.