"Comfort foods are traditionally eaten foods, which often provide a nostalgic or sentimental feeling to the person eating it. Craving autumn cooler weather comfort foods? Try this recipe for Chicken Pot Pie. Using a rotisserie chicken, puff pastry sheets and cutting some of the veggies ahead make preparation easier. The savory pot pie is chocked with veggies in a creamy filling. This recipe serves four. A side of fresh fruit and a moist pumpkin cake with autumn flavors round out the meal." - Sue Ready
- 1 package (17.3 oz.) Pepperidge Farm Puff Pastry, 2 sheets, thawed
- 3 Tb. butter
- 1 cup each diced carrots, celery, peas, potatoes and mushrooms
- 3/4 cup diced onions
- 1/3-cup flour
- 3-1/4 cups chicken broth (low sodium-fat free)
- 1 TB. Dijon-style mustard
- 1/2 tsp thyme
- 1 TB. parsley flakes
- 1 tsp. herbs de Provence
- salt and pepper to taste
- 3 cups cooked chicken, diced
- 1/4 cup white wine
- 1/4 cup heavy cream
- Grease 4 ramekins (5.4) or 1 large (7.5).
- Melt 3 TB. butter. Add in carrots, celery, mushrooms, potatoes and onions. Sprinkle spices over the mixture and stir-fry for 8-10 minutes until carrots and potatoes are tender-crisp.
- Add in 1/3-cup flour and stir for 3 minutes until flour is golden. Slowly add in chicken broth and stir until it boils and thickens. Whisk in mustard.
- Add in chicken, peas, wine and cream. Cook on low heat for 6-8 minutes.
- On a lightly floured wax paper surface, unfold pastry sheets and roll to 1/4-inch thickness.
- Using ramekin(s) as a template cut out 4 pie tops or 1 large one.
- Use a pizza cutter to cut out puff pastry tops.
- Invert ramekin (s) and spoon chicken filling into each one. Top with puff pastry top.
- Whisk 1 egg with a tablespoon of water. Brush the puff pastry tops with egg wash and sprinkle with grated Parmesan cheese. Make an x in the center for vents. Place ramekins on a cookie sheet.
- Bake at 400 degrees for 25 minutes. Watch carefully the last 5 minutes so pot pies do get too brown.