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DAY 224 – Chicken Pot Pie

Serves 4


*1 Sheet Store-Bought Puff Pastry [thawed]
**1½ lb (700 g) Boneless Skinless Chicken Thighs [cut into 1 inch (2.5 cm) pieces]
***1 cup (150 g) Frozen Peas [thawed]
***1 cup (130 g) Frozen Pearl Onions [thawed]
2 Large Carrots [diced]
1 Large Onion [finely chopped]
2 Stalks of Celery [chopped]
3 cups (720 ml) Chicken Stock
½ cup (120 ml) Heavy Cream
1/3 cup (70 g) Unsalted Butter
1/3 cup (50 g) All Purpose Flour
2 Tbsp (30 g) Extra Virgin Olive Oil, plus a little bit more for greasing the ramekins
****1 Tbsp (3 g) Fresh Thyme [chopped]
****1 Tbsp (3 g) Fresh Parsley [chopped]
Egg Wash (1 egg mixed with 1 Tbsp (15 ml) of water)
Salt & Pepper (to taste)

* can be substituted with basic pastry (aka basic pie crust)

** can be substituted with chicken breasts

*** can be fresh

**** you can add fresh dill as well


1) In a large pot over medium high heat, add the extra virgin olive oil and get it nice and hot, add the chicken pieces, season with salt and pepper, and cook for 5 minutes. Add the chopped onion, carrots and celery, season with salt and pepper, and cook them for 7 minutes or until the veggies start to cook down and develop some color around the edges.

2) Add the butter and stir until it melts, then add the flour and mix everything together letting it cook for 1 minute.

3) Add the chicken stock, bring it to a boil, and let it cook for 15 minutes. Add the heavy cream, pearl onions, and peas, season with salt and pepper, and let it cook for 10 more minutes. Meanwhile preheat your oven to 400 degrees (200 degrees in Celsius). Once the filling is done cooking, add the parsley and thyme, and stir them in.

4) Grease 4 ramekins (or large oven proof bowls) with some extra virgin olive oil and set aside. Roll out the puff pastry on a lightly floured surface and using a ramekin as a guide, cut the dough into the same shape as the bowl making sure it’s about 1 inch (2.5 cm) bigger so it will stick to the sides. Brush the sides of each ramekin with some egg wash so the dough could stick to it.

5) Evenly distribute the filling among the ramekins and cover them with the puff pastry making sure to pinch the sides against the bowl.

6) Make a little incision with a knife on each of the puff pastry toppings (so they don’t puff up and explode), brush them with egg wash and sprinkle with a little salt and pepper. Place the filled ramekins on a baking sheet and cook in the preheated oven for about 25 minutes or until the tops are golden brown.

Recipe by: Laura Vitale
Edited by: Ruta


This recipe was featured on BestRecipeFinder.
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