Can you think of another dish that is so comforting and yet as versatile as chicken pot pie? It truly is a one dish meal. You’ve got your bread (the crust), you’ve got your meat (the chicken), you’ve got vegetables (the vegetables – duh) and an added bonus of a creamy sauce. How can you go wrong?
I got the Le Creuset Mini Cocotte set for Christmas and couldn’t think of a more appropriate way to break them in than with some puff pastry and creamy chicken pot pie filling. Thankfully Craig agreed. Craig more than agreed. I made 4 so that we could have the rest the next day and he ate 2 of them before I knew it.
I’ve never been much of a fan of the top crust on pies. I do like crust, but when breaking into the pot pie, sometimes you end up losing precious shards of dough as it breaks apart, especially when using puff pastry for your crust. So I thought I’d swaddle that chicken and magic sauce in a blanket of puff pastry by lining the cocotte with the dough. Didn’t lose a single piece of that yummy dough.
If you are reading my blog…which if you are here you obviously are…you probably cook. However, I do know that a lot of you read this site to get ideas and bookmark recipes but never seem to get around to making them. Maybe this will motivate you. Have you noticed how much you eat out once you are in a relationship? That’s because we humans bond over food and restaurant food isn’t usually known to be low in calories. But if you cook things yourself, you can control what you put in them and in turn how much of the food turns up on you. Remember that bonding thing that I just mentioned? Well the bonding can take place while preparing the food too, not just eating it. So get into the kitchen and start cooking – if you know what I mean .
Makes 4 Pot Pies
- 1/2 Package Puff Pastry Thawed (1 sheet)
- 1 Tablespoon Olive Oil
- 4 Tablespoons Unsalted Butter
- 1/4 Cup All Purpose Flour
- 1/2 Cup Milk
- 3/4 Cup Chicken Stock
- 4 Chicken Thighs (cooked and diced into 1/2″x1/2″ cubes)
- 1/2 Cup Onion (chopped)
- 1 12 Ounce Package Frozen Vegetables – Thawed (I used an Italian vegetable blend)
- 1/4 Teaspoon Dried Thyme
- Kosher Salt
- Fresh Ground Black Pepper
- 1 Large Egg (beaten)
Preheat oven to 400 degrees Farenheit.
In a saute pan heat olive oil, over medium high heat and saute onions. Once they have started browning on the edges, add the vegetables. Saute the vegetables until they are hot all the way through. (cut any vegetables that may be larger than bite size)
In a large saute pan melt butter. Once butter is melted, stir in flour. Keep stirring until the mixture is thick and begins to brown. Once the mixture is browning, add in the milk and chicken stock and keep stirring so that the mixture is smooth and free of lumps.
Add in the diced chicken, onions, vegetables, thyme and salt and pepper. Stir to combine all of the ingredients (add salt and pepper to taste).
Unfold the pastry onto a lightly floured surface and roll the pastry into a 16″ x 16″ square. Cut dough into 4 equal squares.
Lightly oil the inside of the cocotte (or ramekin) and place one square of pastry into each dish. Make sure sides are covered with dough and corners are laid over the top of the cocotte.
With a fork, prick the bottom and side dough. Any dough that hangs over the dish, do not prick with a fork. (If you don’t prick the dough, it may rise when you cook it an force the chicken mixture out of the container and all over your oven.)
Put cocottes onto baking sheet and fill each of the dough lined cocottes (or ramekins) so that they are 3/4 full.
Brush dough with egg wash.
Bake in oven for 20 minutes or until dough is golden brown.
*Any leftover filling can be served over rice the next day and you’ve got another dinner.