Amy brought individual chicken pot pies to Grandma’s Kitchen day. They were delicious and beautiful.
yum. Look at these innards.
This recipe is I mostly from Martha Stewart courtesy of Chef John Delucie but I have changed to suit my likes and laziness so here is my version. The real recipe can be found here:
* 5 chicken breast halves with bone in and skin left on
* Olive Oil for roast chicken
* Coarse salt and freshly ground pepper
* 1 ½ cup baby carrots
* 1 ½ cup frozen green peas
* 1 ¼ cup onion
* 1 ¼ cup celery
* 4 tablespoons plus more butter for sautéing vegetables
* 4 tablespoons all-purpose flour
* 1 1/2 cups heavy cream
* ½ cup chicken stock
* 1 teaspoon hot sauce, such as Tabasco
* 1 1/2 teaspoons Worcestershire sauce
* 2 sheets frozen puff pastry
* 1 large egg, beaten
1. Preheat oven to 350 degrees.
2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with coarse salt and pepper (very generously). Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. .
3. Sauté the chopped onions, peas, sliced carrots and celery in about 1 tablespoon of butter. Since they all cook at different times I do them each individually trying to not overcook them to a smash. Combine with chicken and set aside.
4. In a medium skillet, heat 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of chicken stock (I use the non grease juice left over from roasting the chicken breasts) and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine. **Note: After I add the chicken stock I always feel it needs more liquid. I always add some additional canned chicken stock to help with the consistency. Maybe another ½ cup.
5. Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.
6. Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.