It took me about 3 tries to make these mini, deliciously comforting pot pies turn out presentable. First, I over stuffed the little puffs of heavenly goodness a little too much. Everything good in them came bursting out. What a sad moment. Then I spilled the peas…
Then I forgot the peas. Clearly peas and I don’t get along too well.
But, I finally managed to get everything into the dish and voila! Tasty individual pot pies full of savory goodness.
Ingredients:
- 1 package refrigerated pie crust
- 2-3 medium red-skin potatoes cleaned and diced
- 1 celery stalk diced
- 2 carrots peeled and diced
- 1 clove garlic finely chopped
- 1/4 cup peas
- 1 can chicken broth
- Olive oil
- 1 small onion finely chopped
- 3 TBSP parsley finely chopped
- 2 chicken breasts or chicken thighs
- 1 egg
- salt and pepper
- 3 TBSP butter
- 3 TBSP flour
- 4 ramekins or 2 large (depending on the size)
Directions:
- Pre-heat oven to 375 degrees
- Drizzle olive oil over chicken and rub to coat. Season with salt and pepper and place in a metal roasting pan
- In a medium bowl combine diced potatoes, carrots, celery, garlic and onion. Season with salt, pepper, parsley and drizzle with olive oil. Toss together. Add vegetables to roasting pan with chicken.
- Bake until chicken is done and vegetables are tender.
- When cooked, remove chicken and shred when it is cool enough to touch. Put vegetables and shredded chicken in a bowl off to the side. Add the peas!
- Place the roasting pan on the stove and melt butter.
- Once the butter is melted and hot add the flour to make a roux.
- Add the chicken broth. Using a whisk or wooden spoon, scrape all the yummy brown drippings from roasting the chicken and vegetables. You don’t want to lose all that flavor! Plus it helps make cleaning up the pan easier later!
- Reduce it down, you want it to be fairly thick in consistency since these are mini pies. You don’t want it to be too runny of a liquid. Stir well until the roux turns a golden color and is smooth.
- Turn oven temperature up to 425 degrees.
- Pour the roux into the chicken and vegetable mixture.
- Line the ramekins with the puff pastry. If you don’t have ramekins you can cut the pastry dough into 4 equal rectangles and create mini pies that way. Just be careful when sealing them up so they don’t burst open.
- Scoop chicken mixture into each so they are full but not over flowing.
- Seal each ramekin with more puff pastry to close off the top. Pinch the edges to seal them closed.
- In a small bowl beat egg and water. Brush the top of each ramekin with egg wash.
- Place on a baking dish and bake for about 20 minutes or until golden brown in color.
Fork, Knife and Spoon 