How to make it

  • Pre-heat oven to 375 while preparing fillings. Cut chicken breasts into bite sized cubes and add to olive oil in a large skillet and brown chicken on medium heat for 5 minutes or so, add wine and bring to a low simmer. Add butter, mushrooms, onions, celery, paprika and seasoned salt and cook on low for another 10 minutes. While that is cooking, put potatoes and carrots in another pan and just barely cover with water and pinch of salt and bring to a boil. Take lid off pan and boil till firm but easy to bite through and drain off liquid. Add to chicken mixture, add corn starch to 1/4 c COLD water and mix till it looks like milk and then add to half n half and mix well and add to chicken and vegetable mixture, turn up heat to medium high and stir constantly till thickened and add seasoned salt to taste (1/2 to 1 teaspoon). Turn off heat and set aside. Lightly butter 6 large ramekins or large custard dishes and fill each with chicken filling. Lay out two sheets of puff pastry dough and cut out 6 rounds to fit on top of ramekins, pinch sides down on ramekins and cut 4 or 5 slits in tops to let steam out. Place ramekins on a large heavy duty sided cookie sheet and place in oven at 375 degrees and bake for about 25-30 minutes till golden brown and bubbly. Serve with a nice Chardonay wine and a garden salad for a real feast!

Reviews & Comments 1

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    " It was excellent "
    grumpybaker ate it and said...
    Your recipe sounds great! I also like to serve pot pies in separate bowls like you when we have our close friends over for our comfort food meals. I plan to add some of my pot pie recipes when I have time.
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