I absolutely love puff pastry, so I decided replace the traditional pie crust you would use in a chicken pot pie recipe with the puff pastry. This is really easy to make, and you can any vegetables you want, or even make it a vegetarian dish!
- 1 package puff pastry from the frozen food section (or if you prefer pie crust, you can get that in the frozen food section as well)
- 1 cooked chicken breast cut into bite size pieces
- 1 cup chopped carrots
- 1 cup frozen peas
- 1/2 cup chopped celery
- 1/3 to 1/2 cup chopped mushrooms (optional)
- 1/2 cup chopped onions
- 3 to 4 tablespoons butter
- 1 teaspoon celery seeds
- 1 tablespoon thyme or 3 to 4 swigs of fresh thyme
- salt and pepper to taste
- 1 3/4 cup low sodium chicken broth
- 2/3 cup milk
- 1/3 cup flour
- Thaw the puff pastries either the day before in the frig, or 30-40 minutes at room temperature before you start cooking everything.
- Bake the chicken breast at 350 for 20-30 minutes with a bit of olive oil, salt and pepper. Once done, let cool and then cut into bit size pieces.
- In a skillet cook the butter and onions until translucent and then start slowing adding the flour as you stir. If it gets too dry, add a small amount of the chicken broth to mixture until it’s thick.
- Add the rest of the chicken broth, milk and other ingredients and cook at low heat for approximately 10 minutes.
- Remove mixture from stove and then add it to the ramekins. This recipe makes 2 servings for the large ramekins I used (5″). If you also have the large ramekins, you can double the recipe to make more. If you have smaller ramekins you could probably get 4 servings instead of 2.
- Take one of the puff pastry packages and roll place onto a floured surface and roll out a bit. Then cut into a square that will easily fit over the ramekin. Refrigerate the rest of the puff pastry that you do not need and use it for something else later.
- Slice a few slits into the top so that the puff pastry and then brush some egg mixture to the entire puff pastry.
- Place the ramekins on a cooking sheet and place in the over at 375 for 30-40 minutes.
- Let sit for 5-10 minutes. You may even want to cut open the pie and let sit because it will still be very hot.