This beautiful meal is also delicious. It's hearty, flavorful, pretty and tasty. Look no further -- this is the recipe you need to try! I promise it won't disappoint.
Ingredients: (yields 4)
- 2 medium-large chicken breasts or 5-6 thighs (I prefer thighs)
- 1- 2 packages puff pastry (I needed two boxes for 4 based on size of my ramekins)
- 1 medium white or Spanish onion
- 2 medium yukon gold potatoes cut into small cubes
- 2 large carrots
- 2 celery stalks
- 4 garlic cloves
- 1 Shallot
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup heavy cream
- 1/3 cup flour
- 4 tablespoon butter
- 1/2 cup Brandy liquor
- 2.5 cups chicken broth
- Tbsp Thyme (additional for garnish)
- 1 egg
- Salt/ Pepper
Directions:
Notes:
- For the chicken - I brown either chicken thighs or breasts in the skillet that I'll be cooking the pot pie filling in, for some extra flavor. I cut the raw chicken into small bite size pieces and then cook it - I just prefer this way.
- Cut the puff pastry circles out before you start cooking and keep them in the fridge so they're ready to go. You want these to be cold when they go into the oven. Do this - or work fast when cutting them before the oven.
- These pot pies can be made a day in advanced and kept in fridge. Just egg wash the tops before you put in the oven!
Filling:
1. Preheat oven to 425 degrees.
2. Cut the chicken thigh into small bite pieces and season with salt, pepper and garlic powder. Cook the chicken pieces in some olive oil and butter until all cooked through. Once finished, put on a plate and set aside.
3. Melt the 4 tablespoons of butter in the same saucepan and add the potatoes, carrots, onion, shallot and celery. (Try to cut the veggies the same size - especially potatoes (small) Add a teaspoon of salt and add pepper to taste.
4. Sauté, stirring occasionally, until the veggies are softened, about 7-10 minutes (cook on medium heat - you don't want to brown the veggies too much you just want to soften).
5. Add garlic and stir for 1 minute.
6. Add the flour and stir constantly, for about 2 minutes.
7. Once the flour taste is cooked off - add the broth, Brandy and more salt & pepper - I add about another teaspoon of salt. Bring to a boil, stirring and scraping the bottom to release all that flavor. (The Brandy will continue to cook off in the oven - it gives this so much flavor!)
8. Lower the heat and simmer until thickened, this takes a few minutes.
9. Turn off the heat and stir in the thyme, chicken and juices from the plate, corn, peas and heavy cream. I like to add just a little more salt &pepper at this stage as well. Stir until all incorporated and thickened up. (Every time you add more ingredients it's important to season as you go - hence the salt and pepper at each added component).
For Puff Pastry and Finishing:
1. Make egg wash - beat 1 egg with 1 teaspoon of water.
2. Roll out the puff pastry sheets so the seams are gone and it is a little bit thinner. Take your ramekin face down cut the puff pastry to be about 1/2 - 1 inch overhang. My ramekins are wide - so I could only use one sheet per ramekin. (I save the leftovers/remnants to make an appetizer next day)
3. Take the egg wash and put all around the edges on the outside rim of ramekin.
4. Ladle in the filling - only about 3/4 way full (it bubbles up) then put the puff pastry circle on top and press to stick around the egg wash along the outside rim.
5. Egg wash the top of the pastry next and then cut 4 little slits in the top.
6. Crack some pepper on the top and a little large flaked seat salt.
7. Bake on a foil lined baking sheet for 20-25 minutes or until perfectly browned and puffed up.
8. Let cool for about 10-15 minutes and garnish with thyme sprig.
Enjoy!!
xoxo Chef Em
Chef Em-well done and looks beautiful!! 💕