Recipe

Individual Chicken Pot Pie For Two Recipe

Add Step-by-Step Photos	Laurakaay / All my dishes 3 weeks, 2 days ago I got this idea from Sunny Anderson's Cooking For Real and adapted it to something my husband would eat. ;) It turned out fabulous and we love it! Its now one of our favorite 'Date Night' meals to indulge in without the kids. Enjoy! Prep:40m Cook:30m Servings:2	Laurakaay
	easy homemade chicken pot pie for two

Does this look good? Yeah! / Nope

Fans

gwbaskin

krumkake

momo_55gra

bluewatera

smooch

Ingredients

1 egg

1 tablespoon water

4 sheets puff pastry, thawed (recommended: Pepperidge Farm)

Flour, for dusting

1 small to medium sized chicken breast - cubed

1/4 teaspoon smokey paprika

1 tablespoon olive oil

2 tablespoons unsalted butter

2 tablespoons flour

1 small onion, diced

1 small carrot, diced

1 celery stalk, diced

6 mushrooms, sliced thin

2 sprigs fresh thyme - leaves striped and finely chopped

3 Fennel fronds finely chopped

1 tarragon sprig finely chopped

1/2 cup white wine

2 cups heavy cream

Salt and freshly ground white pepper

Special equipment: 3 and 4-inch metal ring

Directions

Preheat oven to 400 degrees F.

In a small bowl, whisk egg and water until well blended.

Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork.

Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet.

These are the base of the pot pies. Discard scraps.

Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles.

Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops.

Brush the outer edge of the 4-inch circles with the egg wash.

Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other.

Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.

Meanwhile, season the chicken with smokey paprika, salt and black pepper.

In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter.

Saute the chicken, 4-6 minutes, making sure to brown each side until juices run clear. Remove chicken and set aside.

Add remaining butter to the pan and saute carrots, celery, onions, mushrooms, fennel, taragon and thyme, until softened about 10 minutes.

Add wine, bring to a simmer and cook until most of the wine has evaporated.

Add the flour to remaining liquid, making a roux.

Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes.

Place the chicken back into the sauce to coat. Season with salt and white pepper.

Ladle the chicken mixture into the pastry puff bowls and top with the smaller puff circles.

Enjoy!

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Comments

gwbaskin 3 weeks, 2 days ago said:
Wow! This sounds so rich and decadent, I would love to try this for a date night, thank you!

momo_55grandma 3 weeks, 2 days ago said:
Sounds delicous thanks

bluewaterandsand 3 weeks, 2 days ago said:
Looks fantastic!

keni 3 weeks, 2 days ago said:
Sounds wonderful...great ingredients and a different presentation...and puff pastry is a much better choice for a 'crust' in my opinion. :)

krumkake 3 weeks ago said:
There's no need for me to taste this one- I can SEE how fabulous (and read those ingredients!) this is going to be - great post, laura...so glad you shared it with us!

smooch 4 days, 22 hours ago said:
This is great!

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