Basil Chicken Pot Pies Recipe

Name: Basil Chicken Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cooked chicken, meat picked off of the bone, skin and all, shredded; 3 cups spring vegetable ragout, recipe follows; 1/4 cup basil oil, recipe follows; 4 small crock pots; 4 puff pastry sheets, 3 by 3 inches, docked; 2 tablespoons butter; 5 minced shallots; 2 tablespoons minced garlic; 1 cup sliced shiitakes; 2 cups quartered button or cremini mushrooms; 1 cup white wine; 1 cup chicken stock; 1 tablespoon dark soy sauce; 1/2 tablespoon chopped fresh thyme; 1 cup shucked English peas, blanched; 1 cup shucked edamames, blanched; 1 cup shucked favas, blanched; 1 cup 1/4-inch diced peeled carrots, blanched; 1 cup sugar snap peas, cut into 1/4-inch lengths, blanched; 1 tablespoon white truffle oil; Salt and black pepper; 1/4 cup chopped chives; 3 cloves garlic; 1 tablespoon minced ginger; 2 limes, juiced; 1/2 tablespoon salt; 1/2 tablespoon sugar; 1 cup canola oil; 2 cups Thai basil leaves; Salt and black pepper

Servings: persons

1 cooked chicken, meat picked off of the bone, skin and all, shredded
3 cups spring vegetable ragout, recipe follows
1/4 cup basil oil, recipe follows
4 small crock pots
4 puff pastry sheets, 3 by 3 inches, docked
2 tablespoons butter
5 minced shallots
2 tablespoons minced garlic
1 cup sliced shiitakes
2 cups quartered button or cremini mushrooms
1 cup white wine
1 cup chicken stock
1 tablespoon dark soy sauce
1/2 tablespoon chopped fresh thyme
1 cup shucked English peas, blanched
1 cup shucked edamames, blanched
1 cup shucked favas, blanched
1 cup 1/4-inch diced peeled carrots, blanched
1 cup sugar snap peas, cut into 1/4-inch lengths, blanched
1 tablespoon white truffle oil
Salt and black pepper
1/4 cup chopped chives
3 cloves garlic
1 tablespoon minced ginger
2 limes, juiced
1/2 tablespoon salt
1/2 tablespoon sugar
1 cup canola oil
2 cups Thai basil leaves
Salt and black pepper

1
In a medium bowl, mix the shredded chicken, ragout and basil oil.
2
Check for seasoning.
3
Fill the crock pots and place the puff pastry on top tightly.
4
Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown.
5
Serve as soon as possible.
6
Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
7
In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes.
8
Add mushrooms and saute.
9
Season.
10
Deglaze with white wine and reduce by 50 percent.
11
Add chicken stock, soy, and thyme.
12
Bring to a simmer and add peas, edamames, favas, carrots and snap peas.
13
Add the truffle oil and season.
14
Check for seasoning.
15
Bring back to temperature.
16
Right before serving, add the chives.
17
In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth.
18
Do not overmix thereby heating the mixture.
19
Add the basil and puree smooth.
20
Check for seasoning.

1120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 cooked chicken, meat picked off of the bone, skin and all, shredded, 3 cups spring vegetable ragout, recipe follows, 1/4 cup basil oil, recipe follows, 4 small crock pots, and more.

Yes, Basil Chicken Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Basil Chicken Pot Pies

How did you like this recipe?

Frequently Asked Questions