Have you ever been asked the question, “What’s your favorite food?”
For many people, the answer to that ever-popular question might be “pizza” or “ice cream” or “macaroni and cheese” – which, don’t get me wrong, are all excellent choices. But for me, the answer has always been easy: My momma’s chicken pot pie.
My momma’s chicken pot pie recipe is one that we have tweaked ever so slightly from Southern Living through the years, and remains a family favorite. I used to ask for it every time I came home from college on break, and it is the first meal I requested when I came home from studying abroad for a semester. The filling is rich and creamy with the most spectacular flaky crust. It will forever remain one of my favorite comfort foods.
It also serves 8 people.
Now, I have no problem making an outrageous amount of pie for just Alex and me and eating leftovers for a few days. But – and this may come as a shock – I also like to be able to fit into my jeans. Pot pie for two to the rescue!
This recipe makes 4 8-oz ramekins, perfect for serving just two people. I scaled down my momma’s pie filling and topped the pies with puff pastry – it is still flaky and delicious, but without the hassle of a full piecrust. This recipe is also perfect for using up Thanksgiving leftovers – I always have a few leftover veggies lying around in addition to the leftover turkey, and they always make their way into a pot pie. I love carrots, sweet potatoes and green beans, but you can use any vegetables you like or have on hand – onions, broccoli, peas or just about any winter squash make great additions.
If you still have a little bit of turkey leftover, try using it in Christina’s Chicken Bacon Pasta. Cooking for two never tasted so good!
- 1 sheet puff pastry, thawed
- 2 tablespoons butter
- 2 heaping cups assorted vegetables, diced small
- 2 1/2 tablespoons flour
- 3/4 cup whole milk
- 3/4 cup chicken stock
- 1/2 cup cooked and diced chicken or turkey, heaping
- salt and pepper, to taste
- 1 egg
- 1 tablespoon water
- Preheat oven to 375°F. Place 4 8-ounce ramekins on a baking sheet. Set aside.
- Unfold the thawed puff pastry, using a rolling pin to flatten out the seams as needed. Cut into 4 squares to fit the tops of the ramekins. Place in the fridge to keep cool while preparing the filling.
- Melt the butter in a medium skillet over medium-high heat. Add the vegetables and sauté until the vegetables are crisp-tender, about 5-7 minutes. Sprinkle in the flour, stirring to coat the vegetables. Cook for 1 minute.
- Slowly add the milk and chicken stock, stirring constantly. Continue cooking over medium-high heat, stirring constantly, until sauce comes to a simmer and is thickened. Add diced chicken, then season with salt and pepper to taste and remove from heat.
- Divide the filling between the prepared ramekins. Whisk together the egg and water — brush the egg wash around the rim of the ramekins, then place a square of puff pastry on each ramekin, pressing lightly around the rim. Cut a slit in the center of each crust to release steam; brush the tops lightly with the egg wash.
- Bake for 20-25 minutes, until puff pastry is golden and filling is bubbling. Allow to cool for about 5-10 minutes before serving.
Cuisinart Stainless Steel Mixing Bowls
Le Creuset Skillet
Lodge Cast Iron Skillet