Chicken Pot Pies with a Puff Pastry Crust AND Chocolate Filled Puff Pastries with an Almond Glaze

I grew up eating those frozen store-bought pot pies and though I really liked them, I figured it was time for me to make a homemade, from scratch (almost), pot pie.  I have made this recipe several times and I really like it.  I love that it uses puff pastry.  I figure it is way easier than making homemade pie crust.  I used to have a hard time making pot pie for only two people, because a whole pie was way too much food.  Now that I have ramekins it is so much easier to make dinner for a small group, because one ramekin is the perfect serving size for one person.  I love it. 

While I made the filling, Jake cut the puff pastry into strips, so we could make a pretty looking lattice on top! I let the strips hang over the edge, because the more puff pastry the better, in my opinion.  I have also trimmed the edges so that it doesn't hang over and I think both ways look pretty, so do whatever you prefer.  You will have extra puff pastry, so I always cut the rest into triangles and make chocolate filled puff pastries for dessert!! So good. 

 

Chicken Pot Pies with a Puff Pastry Crust

slightly adapted from: here 

(Printable Recipes)

1 1/2 c. cooked chicken, shredded

1 russet potato, peeled and diced

2 carrots, peeled and chopped

1/3 c. frozen peas

1/2 med. onion, finely chopped

1/2 red pepper, finely chopped

2 Tbl. butter

2-4 Tbl. flour

1 1/2 c. milk 

1 c. half-and-half

1/2 tsp. dried thyme

pinch of dried rosemary

pinch of Italian seasoning

lemon pepper, opt.  

salt and pepper

1 sheet frozen puff pastry, thawed

1 egg

splash of milk

Place diced potatoes and carrots in a large saucepan with enough water to just cover the vegetables.  Boil until vegetables are tender, about 10 minutes.  Add the frozen peas a few minutes before vegetables are done.  Drain and set aside.  In the same saucepan, melt butter over medium heat; add red pepper and onion and saute until tender.  Gradually whisk in the flour until a thick paste forms.  Slowly whisk in milk and half-and-half.  Add the seasonings.  Adjust to taste.  Stir until thickened.  Add the shredded chicken and cooked vegetables.  Divide the filling between four greased ramekins.  Lightly flour work surface and slightly roll out thawed puff pastry.  Using a pizza cutter, cut out thin strips.  Cut each strip into pieces, the length of the ramekin and layer on top of ramekin.  Or you could cut out a circle the size of the ramekin and place that on top, rather than making a lattice.  If you do a solid circle, make sure to cut a few slits on top for ventilation.  Combine egg and milk and brush over the top of the puff pastry.  Bake at 400 degrees until filling is bubbly and top is puffed and lightly browned, about 20 minutes.  Yield: 4 ramekins.   


Jenn's Notes: Depending on how many vegetables you like, you might not want to add all of them to the mixture.  I like a super chunky pot pie, so I might add more vegetables than the average person.   

Chocolate Filled Puff Pastry

From: Jenn@eatcakefordinner

leftover puff pastry 

chocolate chips

1/3 c. powdered sugar

splash of milk

a few drops of almond extract or vanilla

Cut leftover puff pastry into triangles.  Place chocolate chips into the center and roll up.  Place on a greased cookie sheet.  Brush tops with egg wash.  Bake until lightly browned and crispy.  Meanwhile, whisk together powdered sugar, milk and almond extract until smooth.  Drizzle over the top of warm puff pastries.  Serve.  

Jenn's Notes:  You can really fill these with whatever you like.  Sometimes we do milk and white chocolate chips.  Sometimes we add a little caramel sauce.  Whatever the way, you will have a flaky pastry with a warm gooey center!! What about Nutella?  I am so trying that next.  So good.