Individual Chicken Pot Pies

12 Nov

It is definitely time for some comfort food. After being sick for a week and the weather getting cooler, I feel deserving of something a little decadent. I have never made chicken pot pies before, but it gave me a great excuse to buy those Le Creuset mini casseroles I have had my eye on.

They are just so darn cute! So with my 5×5 baking dishes ready, I just needed a recipe. I thought about this for quite a while. My first thought was to make a healthy chicken pot pie. On further consideration I decided that I deserved and needed true comfort food. So I decided to throw healthy out the window for this one.

As with any recipe, a variety of yummy veggies will be the base. Add to that some chicken breast and I think we might have something going on.

The recipe starts by cooking the veggies and chicken, in chicken stock until the chicken is done.

Once the chicken is done, remove all the chicken and veggies from the pot leaving only the stock. To the stock, add the flour and milk mixture. Cook this until the sauce has thickened.

Once the sauce has thickened, add the spices, the cooked veggies, and chicken back into the pot–Cook until well combined.

At this point spoon the filling into four 5 x5 casseroles or one 11x 7 casserole. At this point the recipe is not really unhealthy, because we have not added the puff pastry yet.

Puff pastry is the key ingredient in making this recipe truly decadent.

Golden and flaky on the outside, warm and veggie filled on the inside. Truly feel-good food!

Chicken Pot Pie

adapted from Cooking Light

3 cups low-sodium chicken stock

1 1/2 cup frozen peas, thawed

10 fingerling potatoes, diced or 1 cup of diced potato

2 parsnips, diced

1 carrot, diced

1 large sweet onion, diced

1 pound boneless, skinless chicken breast; diced in 1 inch pieces

2/3 cup flour

1 1/2 cup fat free milk

2 teaspoon thyme

2 teaspoon black pepper

1 teaspoon sea salt

a pinch of red pepper flakes

1 sheet frozen puff pastry

  1. Preheat oven to 400 degrees. Remove the puff pastry sheet from freezer and allow to thaw at room temperature.
  2. Bring stock to boil in a large pot.
  3. Add peas, potatoes, parsnips, and onion to the stock, reduce heat and simmer for about 6 minutes.
  4. Add chicken and cook for another 5 minutes or until chicken is done.
  5. Using a slotted spoon, remove the chicken and veggies to a bowl, leaving just the stock.
  6. Add flour to a small bowl, slowly add the milk and whisk until completely smooth.
  7. Increase heat to medium and add the milk mixture to the stock. Cook for 5 minutes or until thickened, stirring frequently.
  8. Stir in chicken mixture and spices, and remove from heat.
  9. Spoon the mixture even into either 4- 5×5 casseroles or an 11×7 casserole.
  10. On a lightly floured surface, roll the puff pastry out so that it will cover the casserole.
  11. Place the puff pastry on the casserole tucking into the edges. Cut small slits in the pastry to allow steam to escape.
  12. Place casserole on a baking sheet. Put casserole in the preheated oven and bake for around 16 minutes or until crust is golden and flaky.
  13. Allow to sit 5 minutes before serving.

5 Responses to “Individual Chicken Pot Pies”

  1. April C November 13, 2011 at 5:00 pm #

    Nom Nom Nom!!!! I am definitely going to make this one!

  2. Char November 13, 2011 at 7:51 pm #

    Looks yummy!!

  3. retrosepect November 19, 2011 at 2:23 pm #

    Jen! This looks amazing. Pot pies are my favorite 🙂

  4. Hanna June 1, 2012 at 3:20 pm #

    Jen this looks delicious! Yours turned out beautiful!! I absolutely LOVE pot pies so I’ll have to give this a try!

  5. Johna779 July 28, 2014 at 10:33 pm #

    Aw, this was a very nice post. In thought I want to put in writing like this moreover taking time and actual effort to make an excellent article but what can I say I procrastinate alot and not at all seem to get something done. dcbfdddddkdd

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