Chicken Pot Pies

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 6 servings

Ingredients:

5 tablespoons (75 ml) butter

1 onion, diced

¼ cup (60 ml) flour

1 cup (240 ml) milk

2 cups (470 ml) chicken stock

½ teaspoon (2.5 ml) dried sage

½ teaspoon (2.5 ml) dried thyme

¼ teaspoon (1.25 ml) garlic powder

¼ teaspoon (1.25 ml) dry mustard

½ teaspoon (2.5 ml) salt

½ teaspoon (2.5 ml) ground black pepper

2 cups (470 ml) cubed cooked chicken

2 celery stalks, diced

½ cup (120 ml) frozen carrots

½ cup (120 ml) frozen peas

6 ounces (170 g) store-bought puff pastry, thawed

1 egg, whisked, for egg wash

 

Special Equipment

6 x 8-ounce (240 ml) ramekins

 

Method:

Preheat oven to 425 F (220 C).

Melt the butter in a large saucepan. Add onions and cook until soft. Add the flour and whisk in. Let bubble gently. Slowly add milk, whisking. Bring to a gentle boil and stir until thickened.

Gradually incorporate chicken stock, then add sage, thyme, garlic powder, dry mustard, salt, and pepper. Add chicken, celery, carrots, and peas. Let cook 5 minutes, stirring.

Remove from stove. Divide mixture between ramekins. Brush the rims of the ramekins with egg wash. Carefully unroll puff pastry. Cut out rounds from pastry that are a few inches (about 5 cm) larger than your ramekins. Place a round of dough over top of each ramekin. Slice an X in the middle of each pastry round so steam can escape. Brush with egg wash. Bake in the oven for 15-20 minutes, or until crust is golden.