Cheesy Chicken Pot Pies
How to make Cheesy Chicken Pot Pies Recipe - Chicken pot pie is one of those ultimate comfort foods that just make you feel good. We love making these pot pies as individual servings by using 2-cup ramekins so everyone has his or her own little pie.
Ingredients:
2 cups baby red potatoes
3 tablespoons extra-virgin olive oil
1 1⁄2 cups finely chopped white onion
1 cup finely chopped carrot
1 cup celery
1 tablespoon minced garlic
2 cups shredded cooked chicken breast
1 cup frozen peas
8 tablespoons (1 stick) butter
1⁄2 cup all-purpose flour
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3 1⁄2 cups reduced-sodium chicken broth
1 1⁄2 cups shredded cheddar cheese
2 sheets frozen puff pastry, at room temperature
Method:
1. Preheat the oven to 350°F and spray six 2-cup ramekins with nonstick cooking spray.
2. Add the baby potatoes to a large pot of water, bring to a boil, and cook until fork tender, about 10 minutes. Drain and set aside.
3. Heat the oil in a large Dutch oven or large pot over medium heat. Add the onion, carrot, and celery and cook, stirring, until tender, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken and peas and cook, stirring, for 5 minutes, then reduce the heat to low.
4. Melt the butter in a medium saucepan over medium-high heat. Add the flour, salt, and pepper and whisk for 1 minute. Slowly add the chicken broth, whisking until thick and creamy, about 3 minutes. Add the cheddar cheese, stirring until melted. Pour the sauce over the chicken and vegetables.
5. Divide the filling among the prepared ramekins. Cut the puff pastry into six 5-inch rounds and place over the filling. Bake for 25 to 30 minutes, until puff pastry is golden brown. Let the pies sit for 10 minutes and serve warm.
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| Cheesy Chicken Pot Pies |
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