Individual Pot Pie Recipe Puff Pastry
Description
Individual pot pies are a delicious and comforting meal that can be enjoyed any time of the year. This particular recipe uses puff pastry to create individual pies that are filled with a flavorful mixture of vegetables, herbs, and chicken. The puff pastry topping is golden and flaky, while the inside is savory and warm. Whether you're cooking for one or a crowd, these individual pot pies are sure to be a hit.
Prep Time
This recipe takes about 25 minutes of prep time. The ingredients need to be prepped before baking, including chopping and sautéing the vegetables, cooking the chicken, and prepping the puff pastry. The prepping time can vary depending on how quickly you work and the size of the vegetables you are using.
Cook Time
Once the ingredients are prepped, the individual pot pies will need to bake for 25 to 30 minutes. The puff pastry will be a golden, flaky brown when done. The insides should also be cooked through and the vegetables should be tender.
Ingredients
For the individual pot pies, you will need:
- 1 sheet of puff pastry, thawed
- 2 tablespoons of butter
- 1/2 cup of diced onion
- 1/2 cup of diced carrots
- 1/2 cup of diced celery
- 2 cloves of garlic, minced
- 1 teaspoon of fresh thyme, chopped
- 1 teaspoon of fresh rosemary, chopped
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 tablespoons of all-purpose flour
- 1/2 cup of low-sodium chicken broth
- 1/2 cup of milk
- 1/2 cup of frozen peas
- 1 cup of cooked chicken, diced
Instructions
To make the individual pot pies, start by prepping the ingredients. Preheat your oven to 400 degrees Fahrenheit. Chop the onion, carrots, and celery into small pieces. Mince the garlic and chop the thyme and rosemary.
Place a skillet over medium heat and add the butter. Once the butter is melted, add the onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper. Sauté the vegetables until they are tender, about 5 minutes.
Sprinkle the flour over the vegetables and stir until they are coated. Add the chicken broth and milk and bring the mixture to a simmer. Stir in the frozen peas and cooked chicken and simmer for 4 to 5 minutes.
Cut the puff pastry into four equal squares. Place each square in the bottom of a muffin tin. Fill each pastry cup with the chicken and vegetable mixture.
Cut the remaining puff pastry into four equal squares and place each one on top of the individual pot pies. Crimp the edges of the pastry together with a fork.
Bake the individual pot pies in the preheated oven for 25 to 30 minutes, or until the pastry is golden and flaky. Allow the pies to cool slightly before serving.
Equipment
For this recipe, you will need a skillet, a muffin tin, and a rolling pin. You will also need a knife and a fork for prepping and assembling the individual pot pies.
Notes
This recipe can be made vegetarian by omitting the chicken and substituting vegetable broth for the chicken broth. You can also use any combination of vegetables that you prefer.
Nutrition: Per Serving
Calories: 505 | Fat: 30g | Carbohydrates: 39g | Protein: 20g
Recipe Tips
For a creamier filling, use heavy cream instead of milk. You can also add some grated cheese to the filling for extra flavor.
If you don't have puff pastry, you can use a biscuit or pie crust topping instead. The baking time may need to be adjusted if you are using a different type of pastry.
Leftover individual pot pies can be stored in the refrigerator for up to 3 days. To reheat, place the pies in a 350 degree oven for 10 to 15 minutes.
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