Chicken Pot Pie

When looking for a recipe delicious and comforting, I always start with Ina Garten.  The elegant ramekins make it an excellent dish to serve to guests or freeze for later meals. I lightened up where it wouldn’t be too noticeable.  


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  • Author: Chez Kerry


6 boneless skinless chicken breasts, cooked and well seasoned, diced into ¾ inch cubes

Kosher salt and freshly ground black pepper

5 cups chicken stock, preferably homemade

2 tsp chicken better than bouillon (or bullion cubes)

6 tablespoons unsalted butter

2 cups chopped yellow onions (2 onions)

1/2 cup all-purpose flour

¼ cup half and half

2 cups medium-diced carrots (4 carrots), blanched for 2 minutes

1 (10-ounce) package frozen peas (2 cups) (not defrosted)

½ cup minced fresh parsley

1 sheet frozen puff pastry, defrosted in the fridge

1 egg mixed with 1 tablespoon water, for egg wash


Preheat oven to 350

In a small saucepan, heat the chicken stock and add bouillon to the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock mixture and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the half and half.  Stir in the chicken, carrots, peas, onions, and parsley. Spoon into individual ramekins, spaced evenly on a lined with parchment sheet pan.

Unfold a sheet of puff pastry on top of the chicken and vegetable mixture and cut the pastry to fit each dish. Cut 3 slits in the pastry to allow steam to escape. Brush the pastry with the egg wash and bake for 30 to 40 minutes, until the pastry is browned and the stew is bubbly and hot. Serve hot.

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