Individual Chicken Pot Pie For Two
From laurakaay 15 years ago
Ingredients
- 1 egg shopping list
- 1 tablespoon water shopping list
- 4 sheets puff pastry, thawed (recommended: pepperidge Farm) shopping list
- flour, for dusting shopping list
- 1 small to medium sized chicken breast - cubed shopping list
- 1/4 teaspoon smokey paprika shopping list
- 1 tablespoon olive oil shopping list
- 2 tablespoons unsalted butter shopping list
- 2 tablespoons flour shopping list
- 1 small onion, diced shopping list
- 1 small carrot, diced shopping list
- 1 celery stalk, diced shopping list
- 6 mushrooms, sliced thin shopping list
- 2 sprigs fresh thyme - leaves striped and finely chopped shopping list
- 3 fennel fronds finely chopped shopping list
- 1 tarragon sprig finely chopped shopping list
- 1/2 cup white wine shopping list
- 2 cups heavy cream shopping list
- salt and freshly ground white pepper shopping list
- Special equipment: 3 and 4-inch metal ring shopping list
How to make it
- 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!
The Rating
Reviewed by 7 people-
Wow! This sounds so rich and decadent, I would love to try this for a date night, thank you!
gwbaskin
in Edmonton loved it
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Sounds delicous thanks
momo_55grandma
in Mountianview loved it
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Looks fantastic!
bluewaterandsand
in GAFFNEY loved it
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