Pot pie is one of those comfort foods that I love. I remember eating those little frozen ones from the store growing up. Chunks of chicken paired with veggies in a creamy sauce is heavenly, but add a crisp, flaky crust and makes it even better! I used puff pastry to top these Individual Chicken Pot Pies. However, you could always use a regular pie crust if you prefer. This simple recipe will be a family pleaser for sure and much better than the frozen version from my childhood.
Begin this by melting some butter in a skillet. Add in the onion and carrots, then cook over medium heat until onion is tender. Remove from heat and mix in some hash browns, peas, and chicken. Then set aside.
In a large sauce pan, melt more butter. Add in some garlic and sauté for 30 seconds. Now whisk in some flour and cook 1-2 minutes until mixture turns a light brown. Then whisk in the chicken broth to the flour mixture creating a sauce. Continue whisking and cooking the sauce until begins to thicken. Add salt and pepper to taste.
Now you add the sauce to the chicken/vegetable mixture and stir to combine. Divide mixture evenly between 6 (10 oz each) ramekins that have been sprayed with non-stick spray.
Cut a thawed sheet of puff pastry into 6 pieces. Place a piece of puffed on top of each ramekin. Cut 2 vents in the top of each puff pastry. Bake at 375 degrees for 20-30 minutes until crust is golden brown. Let sit for 5 minutes before serving.
- FROZEN SOUTHERN STYLE HASH BROWNS
- FROZEN PEAS
- COOKED CHICKEN (I USED ROTISSERIE CHICKEN)
- CHICKEN BROTH
- POULTRY SEASONING
- SALT AND PEPPER
- PUFF PASTRY
Recipe adapted from Damn Delicious.