Ingredients
Scale
For the Chicken Pot Pie Filling:
- 2 lb (900g) boneless, skinless cooked chicken, shredded
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons all-purpose flour
- 2 cups chicken broth (good quality)
- 1/2 lb potato, cut into small cubes
- 1 medium yellow onion, peeled and diced
- 2 cloves garlic, minced
- 1/2 cup carrot, peeled and cut into small cubes
- 1/2 cup frozen peas or shelled fresh peas
- 1/2 cup frozen or fresh corn
- 1/2 cup chopped green beans, fresh or frozen
- Cayenne pepper, optional, to taste
- 2 tablespoons heavy cream
For the Puff Pastry Crust:
- 1 sheet of good quality puff pastry, thawed
- 1 egg, beaten
Instructions
1. Make the Roux
- In a large saucepan or pot, melt the butter over medium heat.
- Add the flour and whisk constantly to form a smooth roux (flour-butter mixture), ensuring there are no lumps.
- Gradually add the chicken broth, whisking continuously until the sauce thickens and becomes smooth, about 2-3 minutes.
2. Season and Add the Chicken and Vegetables
- Season the sauce with salt, pepper, and optional cayenne pepper for a touch of heat.
- Stir in the heavy cream and mix well.
- Add the shredded chicken, diced potato, garlic, onion, carrots, peas, corn, and green beans. Stir everything together to combine.
- Cook the mixture on medium-low heat for another 2-3 minutes, adjusting the seasoning as needed.
3. Cool the Filling
- Transfer the chicken and vegetable filling into a clean container and allow it to chill in the fridge for one hour, or until cooled.
- This step is important for ensuring that the filling holds together well when baked in the puff pastry.
4. Prepare the Puff Pastry Crust
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry sheet. Use a bowl or small plate, about 1 inch (2 ½ cm) larger than your ramekins, to cut out rounds of pastry.
- Lightly dust the pastry with flour to prevent it from sticking.
5. Assemble the Pot Pies
- Spoon the chilled chicken and vegetable filling into individual ramekins.
- Season with a little extra black pepper for flavor.
- Brush the exterior edges of the ramekins with the beaten egg, then cover with a disc of puff pastry.
- Fold the edges of the pastry over and press lightly to seal it to the ramekin. Brush the top and sides of the pastry with the remaining beaten egg for a beautiful golden finish.
6. Bake and Serve
- Place the ramekins on a baking sheet and bake in the preheated oven for about 20-30 minutes, or until the puff pastry is golden and puffed up.
- Let the pot pies cool for 5 minutes before serving.
Notes
- Seasoning is Key: Make sure to taste the filling while preparing it. The vegetables and chicken can dilute the sauce’s flavor, so don’t hesitate to adjust the seasoning with salt and pepper as needed.
- Quality Puff Pastry: For the best results, choose a high-quality puff pastry made with 100% butter. It will have a richer taste and a flakier texture.
- Vegetable Mix: If you prefer convenience, you can use a frozen mixed vegetable medley instead of cutting the individual vegetables yourself. This will save you time without compromising on flavor.
- Prep Time: 25 minutes
- Cook Time: 50 minutes