Chicken Pot Pies with Puff Pasteries

Chicken Pot Pies with Puff Pasteries
via:A Happy Food Dance


1 package puff pastry, thawed
3 chicken breast halves
2 tablespoons olive oil
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon pepper
2 teaspoons salt
2 tablespoons butter
1 large onion, chopped
3 medium carrots, chopped
12 ounces cremini mushrooms, stems removed and diced
½ cup flour
½ cup white wine
3 cups chicken stock
½ cup heavy cream
1 cup shelled green peas
1 egg
2 tablespoons water


To roast the chicken, preheat oven to 425 degrees.
On a baking sheet lined with foil, lay breast skin side up and drizzle with olive oil. Season with thyme, rosemary, pepper and salt. Rub the seasonings all over the chicken and under the skin.
Roast chicken for 30-45 minutes, until chicken reaches 165 degrees internally and juices run clear.
Remove chicken, allow to cool, and then shred removing any bones, skin or fat. Do not discard pan drippings, this is full of flavor and will be used for our filling.
In a large saucepan, combine butter and drippings from the roasted chicken. Bring to medium-high heat and add onions, carrots and mushrooms. Cook stirring occasionally until onions are translucent, 3-5 minutes.
Stir in the shredded chicken, then sprinkle the flour over the top and stir again until everything is incorporated, cooking for an additional minute. Deglaze the pan with the white wine, stirring up any bits that have stuck to the bottom of the pan.
Slowly add the chicken broth while continuing to stir, cook until sauce has thickened.
Once it starts to thicken add salt and pepper to taste.
Add the heavy cream, continuing to stir. Let the mixture bubble and thicken, cooking an additional 3 minutes or so. If it seems overly thick, you can add a little more broth slowly.
At this time add your peas and give one more stir.
Pour your filling into the dish size you have chosen. I did 6 - 6" ramekins but you could do one large baking dish.
Roll out the puff pastry just enough to cover, with about 2" excess, your dish. Press the dough against the sides so that it sticks.
Using a knife, cut little vents here and there in the surface of the dough.
Beat egg and water and brush mixture all over the top of the crust (you will have extra egg wash).
Place your dish over top of a baking sheet, these might bubble over a bit and bake for 25-30 minutes or until your crust is golden brown and you filling is bubbly.
If your crust starts too get to brown, you can cover it lightly with foil.
Enjoy!