Chicken Pot Pie

If there’s one food that screams comfort food during the cold winter months for me, it’s chicken pot pie. What’s not to love? A creamy roux thickened milk gravy, studded with chicken, potatoes and veggies, all topped with a buttery, flaky crust. You can make chicken pot pie with a gravy made from milk, cream, chicken broth or a combination of the three. I’m particularly found of making a milk-based gravy, I just think it has the perfect color and consistency. You can also make the filling ahead of time, and store in the fridge, then just top with a crust and bake, for the perfect make ahead dinner that your family will love! Feel free to double this recipe for 4 servings.

Ingredients
(Makes 2 pot pies)
2 10-ounce ramekins
2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cups milk
2 tablespoons chopped onion
2 springs fresh thyme
1/4 teaspoon nutmeg
1 1/2 cups cooked chicken, cubed
1 small potato, cubed & parboiled (almost cooked)
1 cup frozen mixed vegetables, thawed
salt & pepper to taste
1 sheet of puff pastry, thawed
1 egg, beaten

Directions

Preheat your oven to 400F.

Heat a high sided pan to medium heat, melt the butter and add in the flour. Whisk to make a roux, and cook for about 1 minute.

Pour in the milk while stirring constantly, to create the bechamel (flour thicknened cream sauce). Bring the mixture to a bubble to fully activate the roux’s thickening pour.

When the mixture has thickened, add in the chicken, onion, veggies, potatoes, nutmeg and thyme. Season with salt and pepper to taste.

Split the filling between the 2 ramekins.

Now, you have several options for the crust. You can resort to sheer laziness, like me, and just lay a circle of the puff pastry dough on top of the filling. You can also cut a disc larger than the ramekin, and completely cover the pie by brushing egg wash around the rim and pressing the dough around the edge of the ramekin. Either way, do as your heart desires. Just make sure to vent the dough by cutting a small slit in the middle, if you’re covering the whole thing. Brush the pastry with a bit of the beaten egg, to promote browning.

Bake at 400F for 20-25 minutes, or until the curst is golden and puffed. You can also broil the top for a few minutes to promote browning.

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Serves 2

Prep time 15 minutes

Cook time 25 minutes

Total time 40 minutes

Allergy Egg, Milk, Wheat

Meal type Main Dish

Misc Gourmet, Pre-preparable, Serve Hot

Region American

Ingredients

2 tablespoons butter
2 tablespoons flour
1 1/2 cup milk
2 tablespoons onion (finely chopped)
2 sprigs fresh thyme
1/4 teaspoon ground nutmeg
1 1/2 cup cooked chicken (white or dark) (cubed)
1 small potato (cubed and parboiled)
1 cup frozen mixed vegetables (thawed)
1 sheet puff pastry (thawed)
Salt and Pepper (to taste)
1 egg (beaten)

Note

You can easily double this recipe to make 4 servings.

Directions

1. Preheat your oven to 400F. Heat a high sided pan to medium heat, melt the butter and add in the flour. Whisk to make a roux, and cook for about 1 minute.

2. Pour in the milk while stirring constantly, to create the bechamel (flour thicknened cream sauce). Bring the mixture to a bubble to fully activate the roux's thickening pour.

3. When the mixture has thickened, add in the chicken, onion, veggies, potatoes, nutmeg and thyme. Season with salt and pepper to taste.

4. Split the filling between the 2 10 ounce ramekins. Now, you have several options for the crust. You can resort to sheer laziness, like me, and just lay a circle of the puff pastry dough on top of the filling. You an also cut a disc larger than the ramekin, and completely cover the pie by brushing egg wash around the rim and pressing the dough around the edge of the ramekin. Either way, do as your heart desires. Just make sure to vent the dough by cutting a small slit in the middle, if you're covering the whole thing. Brush the pastry with a bit of the beaten egg, to promote browning.

5. Bake at 400F for 20-25 minutes, or until the curst is golden and puffed. You can also broil the top for a few minutes to promote browning.