Chicken Pot Pie in ramekin
Chicken Pot Pie is a regular visitor at our house especially during the winter months when you need some warm comfort food. However, I have been known to serve piping hot pot pie in the middle of summer if the mood strikes. Recently we’ve had some nice warm spring days here in Virginia but then it turned cold again (they even threatened us with snow) and so the mood was set for a wonderful warm Chicken Pot Pie.
In this post I wanted to share two different versions of my Pot Pie. They are both equally good, one is just quicker than the other. I like to use either Cilantro or Thyme but you can use whatever is your favorite herb. Sometimes I make it as a 2 crust pie, sometimes in ramekins with a top crust, which is what I did in this recipe.
Here’s a little interesting Pot Pie trivia for you. Did you know that the crust in pot pie was typically not eaten but placed there to keep the taste of the iron pot away from the food. “ONE CRUST OR TWO?” Leslie Land, Los Angeles Times, September 24, 1992 (p. H11)
Chicken Pot Pie Ingredients
3 skinless boneless chicken breasts, diced
1 teaspoon salt
1/4 teaspoon pepper
1 small onion, chopped
2-3 tablespoon dry sherry
1 cup frozen peas
1 cup frozen carrots
4-5 sprigs fresh Thyme or Cilantro
Pepperidge Farm puff pastry
1 egg, for glazing pie crust
Quick version sauce:
1 - 2 cans Cream of Chicken with Herbs (10 3/4 oz cans)
Homemade version sauce:
5 tablespoon butter
1/2 cup flour
Chicken Pot Pie filling
Preheat oven to 375 degree F.
Clean chicken and cut into bite size pieces. Season chicken with salt, pepper. Spray pan with cooking spray and lightly brown chicken, remove from pan and cover with foil to keep warm. Add chopped onion and cook over medium heat until translucent. Add chicken back into pan and then add sherry and simmer for 1 minute.
For quick version sauce: add cans of Cream of Chicken with Herbs, peas, carrots and Thyme. Simmer covered 10-15 minutes.
For homemade version sauce: in small saucepan melt butter, then add flour and whisk until combined, simmer 1-2 minutes to remove flour taste. Add chicken stock while whisking until desired consistency. Add sauce to onions in pan. Then add peas, carrots, Thyme and simmer covered 10-15 minutes.
Add chicken filling to ramekins. Unfold puff pastry and cut out circles 1 inch bigger than ramekin size. Cover filled ramekins with circles of dough. Beat egg with fork and brush onto dough to give a nice golden finish. Bake in preheated oven for 20-25 minutes or until golden brown. If dough is browning too fast cover loosely with foil. Remove from oven and let cool 10 minutes before serving. Enjoy.
Chicken Pot Pie made as a 2 crust pie
Source: My Danish Kitchen
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