Chicken pot pie is one of my all time favorite foods.
I’ve never even tried to make them at home though, because I just assumed that they would be a hassle. I imagined loads of flour, butter and me trying to use a wine bottle as a rolling pin.
But then I stumbled upon these Blueberry Puff Pastry Pies on Pinterest and realized that I could make my favorite dish at home without all the fuss. Puff pastry is the perfect solution for lazy chefs. Especially if you don’t have tons of time to make a dough on top of making the filling.
Pot pies are such a classic dish. I made them for a movie night (shrek marathon) with my roommate, but I would argue that these could be made for almost any occasion. This is the type of dish that everyone loves.
For this recipe, I used my set of four mini Le Cruesets that my mom got me for Christmas. I love these so much! Not only are they adorable, but they fit the perfect individual serving. Stay tuned for tons of recipes with these little guys. If you don’t have these specifically, feel free to use any 8oz cocette, ramekin or oven-safe dish.
Let’s get into the recipe:
Difficulty: Not too hard!
- Protien 20% 20%
- Carbs 45% 45%
- Fat 35% 35%
to pea or not to pea
Peas are a delicious little ball of nutritious goodness. But they aren’t the most popular of veggies. In dishes like this, feel free to substitute peas for cut green beens or celery to keep that pretty pop of color.
Peas are native to the Mediterranean and Middle East. Because they are easy to harvest, package and ship, they are found in tons of cuisine around the world.
I am personally a huge fan of peas. From peas cooked in savory dishes to snap peas, I love the color and flavor they add to dishes. I also love the raw sweetness in snap peas.
For this recipe, I would say simply to use whatever veggies you are comfortable with. If you or your kids aren’t huge fans of peas or carrots, substitute them.
about the sour cream
I did a lot of research in terms of the filling of chicken pot pie in order to find the tastiest recipe. Some use sour cream, some use cream cheese, some use vinegar. Regardless, if a dish doesn’t have a sour component, it may end up too rich.
In order to make these chicken pot pies as flavorful as possible, I chose to go with sour cream. Just a quarter cup will balance the richness introduced by the butter and cream, leaving you with a delicious combination of flavors.
Lemons are sour, why not use lemon? Lemon is also an option. However, if the lemon is added before the lactose in the cream cooks of completely, it can cause the milk to curdle. Of course this isn’t the worst thing in the world and probably won’t affect the taste a ton. It can affect the texture though. We are looking for a creamy consistency, curdles can cause a chunky or gritty texture.
Of course, if you prefer your food super rich, a little more on the buttery side, feel free to leave out the sour cream. I just think it completes an unfinished flavor.
- 2 skinless, boneless chicken tenders. Steamed and shredded.
- 6 baby carrots
- 1/2 large russet potato
- 1/2 large yellow onion
- 4 tbsps heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups chicken broth
- 1/2 cup frozen or fresh shelled peas
- 1 tablespoon garlic salt
- 1/2 tablespoon dried dill
- 2 teaspoons cracked black pepper
- 1 tablespoon minced garli
- 1/4 cup sour cream
- 1 tablespoon Italian seasoning
- salt to taste
- 2 frozen puff pastry sheets, thawed
mini pot pies
Step by Step Instructions
Wash and peel your potato. Cut it into small cubes, along with the onion and carrots.
In a medium saucepan, melt butter and add flour and heavy cream to make a rue. Heat on medium until thoroughly combined, then lower the heat to medium-low.
Add the shredded chicken, sour cream, minced garlic, vegetables, seasonings and chicken broth to the mixture. Simmer on medium low for 5-10 minutes. Then turn off the heat and allow the mixture to cool to room temperature.
Preheat your oven to 400 and cut your puff pastry sheets in half so that each square covers the top of your dishes.
Once the mixture has cooled, spoon it evenly into each of the four dishes. Cover with a puff pastry and brush with egg.
Bake at 400 for 30-35 minutes.
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