Chicken pot pie is everything you need on a cold day – warm flakey dough tears open to reveal soft shreds of chicken and tasty vegetables in creamy-like broth. Each bite is soulful, and warms you up from the inside out. ALSO it is a great way to use up leftover chicken (and chicken soup). Just shred any cooked chicken into this recipe and voila you have a new meal. Because I’m a firm believer that no one should have to share delicious pot pies, I always make individual portions – plus they make great appetizers. You can use ramekins, cocottes or any oven safe 8 oz dishes to create these.
Makes 6 individual pot pies.
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 3 tbsp margarine
- Pinch of salt
- Pinch of pepper
- Pinch of dried oregano
- 1 1⁄8 tsp dried thyme
- 3 tbsp flour
- 4 cups reduced sodium chicken broth (or homemade chicken stock)
- 3⁄4 cup cooked chicken, shredded or diced
- 1 sheet puff pastry dough, thawed
Heat margarine in a pot. Add the onion, carrots, celery, salt and pepper. Sauté until soft, about 8 minutes. Add the oregano and thyme and mix to incorporate. Then add the flour and stir until completely mixed in. Add the chicken broth slowly, about half a cup at a time and stir while the mixture begins to thicken. Add the cooked chicken. Bring to a boil, reduce to simmer, and cook for 10-15 minutes, until slightly thickened.
In the meantime, preheat the oven to 400 degrees. Roll out the pastry dough into a slightly longer and thinner rectangle. Cut into 6 squares. Place six 8 oz ramekins, cocottes, or oven safe dishes on a large baking tray. Ladle the soup mixture into the dishes. Place puff pastry squares on top and press down on the edges of the bowls to seal. Cut four small slits into the tops of the dough. Bake for 10-15 minutes until slightly browned.