This is a first for me, have never made or remember eating a chicken pot pie. I wanted to make something different for dinner and Kyle suggested these. I probably never ate one because most of the time they have peas and that is one of the few vegetables I hate. So my version has no peas, but please feel free to add peas in if you like them. I added extra mushrooms and 3 kinds of potatoes (red, white and purple, to give it some color I left the skins on). You can add one type of potato or whatever type is your favorite. I made these in small ramekins for individual servings, you can use a larger dish, but will have to adjust the cooking time. I also had leftovers of the filling, which I froze to make these another night. I love recipes that make extra so I can have an easy dinner after work one night.
- puff pastry (you can also use your favorite pie crust or refrigerated pillsbury pie crust)
- 4 lg chicken breasts (cooked and chopped up)
- 1/3 cup butter
- 2/3 cup flour
- 2 cups milk
- 2 cups chicken broth
- 1 tbsp minced garlic
- 2 cups chopped carrots and mushrooms
- 6 -8 small potatoes chopped
- 1 egg
- 1 tbsp water
- Melt butter on medium high heat and add flour, continue stirring till combined.
- Slowly add milk and chicken broth, while stirring and whisk out all the lumps.
- Add garlic
- Turn heat to high and bring to a boil, stirring occassionally until mixture thickens up
- Once thickened up, turn heat down to medium low and add carrots, mushrooms and potatoes.
- Cook about 5-10 minutes and add chicken
- Preheat oven to 350
- Use ramekins as a guide to cut toppers out of puff pastry, cut a little extra so hangs slightly over sides.
- Fill ramekins with chicken mixture
- Mix egg and water for egg wash
- Put egg wash around edges of puff pastry circle so it adheres to side of ramekin. Brush tops with egg wash.
- Cook 18-22 minutes until pastry is golden brown.
- Let cool slightly before enjoying.