Savory Chicken Pot Pies Recipe

Name: Savory Chicken Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (17.3 ounces) frozen puff pastry, 2 sheets, thawed in refrigerator; 1/2 cup (1 stick) butter, divided; 1 medium onion, chopped; 1 cup diced carrots, 1/2-inch dice; 1 cup diced celery, 1/2-inch dice; 1 cup fresh peas Substitutions; 1 cup diced zucchini, 1/2-inch dice; 1/2 cup dry white wine; 4 cups shredded roast chicken, without skin; 1 teaspoon McCormick GourmetTM Sicilian Sea Salt; 1/2 teaspoon freshly ground McCormick GourmetTM Black Peppercorns, Whole Tellicherry , divided; 3 cups Kitchen Basics(R) Original Chicken Stock; 2 tablespoons McCormick GourmetTM Thyme; 1 tablespoon McCormick GourmetTM Rosemary, Crushed; 1/3 cup flour; 1 cup heavy cream; 6 ramekins, 8 or 10 ounce

Servings: persons

1 package (17.3 ounces) frozen puff pastry, 2 sheets, thawed in refrigerator
1/2 cup (1 stick) butter, divided
1 medium onion, chopped
1 cup diced carrots, 1/2-inch dice
1 cup diced celery, 1/2-inch dice
1 cup fresh peas Substitutions
1 cup diced zucchini, 1/2-inch dice
1/2 cup dry white wine
4 cups shredded roast chicken, without skin
1 teaspoon McCormick GourmetTM Sicilian Sea Salt
1/2 teaspoon freshly ground McCormick GourmetTM Black Peppercorns, Whole Tellicherry , divided
3 cups Kitchen Basics(R) Original Chicken Stock
2 tablespoons McCormick GourmetTM Thyme
1 tablespoon McCormick GourmetTM Rosemary, Crushed
1/3 cup flour
1 cup heavy cream
6 ramekins, 8 or 10 ounce

1
Using one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place on tray. Cover with plastic wrap. Refrigerate until ready to use.
2
Preheat oven to 400u00b0F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Set aside.
3
Bring stock, thyme and rosemary to boil in medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons butter in medium saucepan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper.
4
Pour sauce over mixture in skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Cut slits in pastry. Place ramekins on baking sheet.
5
Bake 20 to 25 minutes or until pastry is puffed and golden brown. Serve immediately.

1252

kcal

Calories

Fat

Carbs

138

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 17 ingredients. The key ingredients include: 1 package (17.3 ounces) frozen puff pastry, 2 sheets, thawed in refrigerator, 1/2 cup (1 stick) butter, divided, 1 medium onion, chopped, 1 cup diced carrots, 1/2-inch dice, and more.

Yes, Savory 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.

Savory Chicken Pot Pies

How did you like this recipe?

Frequently Asked Questions