The Secret To Easier Chicken Pot Pie

By Sip and Feast · 75 min

Ingredients

Instructions

1. Unroll the thawed puff pastry and cut circles about 1/2 inch wider than your 4 ramekins. Chill the circles until needed. You will need two sheets, so some pastry will be left over.
2. Season the chicken with salt and pepper.
3. Heat a deep pan over medium heat and add 4 tablespoons of butter. When it melts, add the chicken and brown on both sides, about 6–7 minutes total. Move the chicken to a plate.
4. Add the remaining butter, the onion and a pinch of salt, and cook 5–7 minutes until softened. Add the carrots and celery and sauté 10–12 minutes until the carrot is almost fork-tender. Add the flour and cook until no white spots remain.
5. Add the peas, wine, stock, thyme and sage, raise the heat to high, scrape up the browned bits and boil for 2 minutes.
6. Return the chicken to the pot with the cream and simmer 2–3 minutes until thick. Season with salt and pepper, remove from the heat and cool for 20 minutes.
7. Preheat the oven to 400°F.
8. Take the chilled pastry circles out of the fridge. Fill each ramekin with the chicken filling. Wet the edges of the dishes with water, place a pastry circle on top and press to seal. Crimp the edges if you like. Brush with egg wash and sprinkle with sesame or poppy seeds if using.
9. Bake 35–40 minutes until golden brown, keeping the oven closed so the pastry rises. If the pastry starts to burn near the end, cover it with foil.
10. Rest the pies for 15 minutes before serving.

Summarized from Sip and Feast's video. Watch it for the details.

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