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 frozen puff pastry, thawed and refirgerated; 1/2 cup (1 stick) butter, divided; 1 med onion, chopped; 1 cup each diced carots, celery, and zucchini; 1 cup fresh or frozen peas; 1/2 cup dry white wine; 4 cups shredded roast chicken; 1 tsp.sea salt, divided; 1/2 tsp ground pepper, divided; 3 cups chicken stock; 2 tbls. thyme leaves; 1 tbls. crushed rosemary; 1/3 cup flour; 1 cup heavy cream

Servings: persons

1 package frozen puff pastry, thawed and refirgerated
1/2 cup (1 stick) butter, divided
1 med onion, chopped
1 cup each diced carots, celery, and zucchini
1 cup fresh or frozen peas
1/2 cup dry white wine
4 cups shredded roast chicken
1 tsp.sea salt, divided
1/2 tsp ground pepper, divided
3 cups chicken stock
2 tbls. thyme leaves
1 tbls. crushed rosemary
1/3 cup flour
1 cup heavy cream

1
6 ramekins oir soufle dishes (8-10 oz). U.sing a ramekin as a template, trace 6 circles adding 1 inch for overhang on all sides. Place on tray. Cover with plastic wrap and refrigerate until ready to use.
2
Melt 4 tbls. of butter in a large skillet on med.-high heat. Add onions, carrots and celery; cook and stir 5 mins. Add zucchini and pepas; cook and stir 3 mins. or until tender. Add wine to skillet and bring to boil. Stir in chicken. Season with 1/2 tsp of salt and 1/4 tsp. pepper. Set aside.
3
Bring stock, thyme and rosemary to boil. Reduce heat to low, cover and simmer until ready to use. Melt remaining 4 tbls. butter inh a medium saucepan on med. heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to med.-low; cook and stir 2 mins. ou 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 med. - high heat and boil 1` min. or until sauce is thick. Season with remaining salt and pepper.
4
Pour over mixture in skillet, then toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. j Place a pastry round on top of each ramekin. Press excesss pastry firmly all around side of ramekin.
5
Place ramekins on baking sheet and bake in a preheated 400 degree oven 20 to 25 mins. or until brown.

1290

kcal

Calories

Fat

Carbs

140

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.

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

You need 14 ingredients. The key ingredients include: 1 package frozen puff pastry, thawed and refirgerated, 1/2 cup (1 stick) butter, divided, 1 med onion, chopped, 1 cup each diced carots, celery, and zucchini, 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

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