Chicken pot pie is the ultimate comfort food. This version combines juicy chicken breast with peas and carrots in a creamy sauce, nestled under golden puff pastry in individual ramekins. It's surprisingly quick to make, so you can have dinner on the table in no time flat.
- 1 sheet frozen puff pastry dough, thawed
- 3 Tablespoons chicken fat or butter
- 1/4 Cup flour
- 2 Cups chicken broth
- 1/2 Teaspoon salt
- Freshly ground pepper
- 3/4 Pounds cooked chicken breast, cut into strips
- 1/4 Cup small frozen peas, thawed
- 1/4 Cup diced cooked carrot
Step 1: Heat oven to 450 F.
Step 2: Cut circles from 1 sheet of thawed puff pastry dough to fit the tops of 4 (1 1/2-cup) individual baking dishes. Cut 2 slashes in each circle; set aside.
Step 3: In a medium saucepan over medium-high heat, heat 3 tablespoons chicken fat (or butter); whisk in 1/4 cup flour. Cook, whisking, for 1 minute. Whisk in 2 cups chicken broth, whisking until smooth. Heat mixture to a boil; cook until thickened, about 2 minutes. Add 1/2 teaspoon salt and freshly ground pepper to taste.
Step 4: Stir in 3/4 pound cooked chicken breast strips, 1/4 cup thawed peas and 1/4 cup diced, cooked carrots.
Step 5: Divide the mixture among the 4 baking dishes. Top each with a pastry round, tucking the edges in. Bake until pastry is golden, about 25 minutes. Serve hot.