Short Cut Chicken Pot Pie

Name: Short Cut Chicken Pot Pie
Ingredients: 1 carrot chopped; 2 ribs celery, chopped; 2/3 cup onion chopped; 10 ounces skinless chicken breast bone in, is fine salt and peppered on both sides; 2 fresh thyme springs of, or 1/2 tablespoon dried; 1/4 cup white wine; 1 1/2 cups chicken broth; 1 cup frozen peas; 4 tablespoons butter; 1/3 cup all purpose flour; 1/2 cup heavy cream; 1/2 cup fresh parsley roughly chopped; 1 sheet puff pastry thawed; 1 egg white scrambled, for egg wash; salt

15 ingredients

9 steps

Ingredients

1 carrot chopped
2 ribs celery, chopped
2/3 cup onion chopped
10 ounces skinless chicken breast bone in, is fine salt and peppered on both sides
2 fresh thyme springs of, or 1/2 tablespoon dried
1/4 cup white wine
1 1/2 cups chicken broth
1 cup frozen peas
4 tablespoons butter
1/3 cup all purpose flour
1/2 cup heavy cream
1/2 cup fresh parsley roughly chopped
1 sheet puff pastry thawed
1 egg white scrambled, for egg wash
salt

Directions

1

Make sure you let the puff pasty thaw for 40 minutes before you use it.
2

Pour the frozen peas on a plate, to allow them to thaw.
3

Heat a tablespoon of olive oil, in a pan, over medium heat. Add the chicken and cook on both sides until it reaches 165 degrees in the middle. Approx 7-10 minutes (depending on how big your chicken is). Remove the chicken and set side, on a plate. Shred it when cool enough to handle.
4

Add your carrots, onion, celery, and thyme then cook until the vegetables are tender. Approx 5-7 minutes. Remove from skillet and set aside.
5

Melt 4 tablespoons of butter, in the same pan, over medium-high heat. Once the butter is completely melted, add the flour, and slowly whisk until the flour and butter are incorporated. Cook the flour and butter for a couple of minutes, constantly stirring. Continue whisking as you slowly add the white wine into the pan. Once the wine is fully incorporated, slowly add the heavy cream and chicken broth. Add them slowly and continually whisk the mixture to avoid creating lumps. Once the mixture is fully incorporated add back the shredded chicken, vegetables, and parsley. Turn up the heat a little, and cook until the mixture thickens to your liking. Taste for salt and pepper, turn off the heat and set aside so you can prep your ramekins.
6

Place 4 ramekins on a tin foil lined cooke sheet. Spray each ramekin with a little cooking spray. Spoon the pot pie mixture, evenly into all 4 bowls.
7

Roll out your thawed puff pastry. Cut the pastry into 4 circles, big enough to cover each ramekin (see notes). Carefully cover each ramekin with the puff pastry, and pinch the pastry into the sides of the ramekins, so it stays put.
8

Using a an egg wash, brush the egg on top of each pastry, then pop the ramekins into the oven for approx 12-20 minutes, or until the pastry is a nice golden brown.
9

When the pastry is finished baking, pull the ramekins from the oven, and allow to cool for 10 minutes before digging in.