Individual Chicken Pot Pies

Clock Icon 1 hour 5 minutes |
Servings: 2 + 2 for the freezer |
Prep: 20 minutes |
Cook: 35-45 minutes

Individual Chicken Pot Pies

Clock Icon 1 hour 5 minutes
Servings: 2 + 2 for the freezer
Prep: 20 minutes
Cook: 35-45 minutes

Individual Chicken Pot Pies

Clock Icon 1 hour 5 minutes
Servings: 2 + 2 for the freezer
Prep: 20 minutes
Cook: 35-45 minutes

Ingredients

Ingredients

  • 2 Tbsp (45 mL) canola oil
  • 1 Peak of the Market shallot, finely chopped
  • 1 Peak of the Market carrot, thinly sliced
  • 1 small Peak of the Market parsnip, thinly sliced
  • 1 stalk celery thinly sliced
  • 1 medium Peak of the Market potato, peeled and diced
  • 1/2 cup (125 mL) dry white wine
  • 1 1/2 cups (375 mL) chicken stock
  • 4 boneless skinless chicken breasts, cut into 1/2 inch pieces
  • 1/2 tsp (2 mL) EACH dried thyme and rosemary
  • Coarse salt and fresh ground black pepper
  • 1/2 cup (125 mL) whipping cream
  • 5 tsp (50 mL) cornstarch
  • 1/2 cup (125 mL) peas
  • 1 package (450 g) puff pastry, refrigerate until needed
  • 1 egg, lightly beaten

Method

  1. Heat oil in a large pot over medium heat. Add shallot, carrot, parsnip, celery and potato. Stir cooking until soft, about 7 minutes.
  2. Add wine; boil until reduced by half, about 2 minutes. Add stock; return to boiling then add chicken, thyme and rosemary; stir cook until chicken is no longer pick (about 5 minutes). Stir in cream.
  3. Mix cornstarch with 2 Tbsp water. Stir into the pot; return to boiling and stir cook until thickened (about 5 minutes). Stir in peas.
  4. Remove from heat. Divide mixture in half and refrigerate one half until completely cool. Dividing the remaing half into two small oven proof dishes that hold about 1 cup each.
  5. Remove puff pastry from fridge and cut into four 4 1/2 inch squares. Place 1 square on top of each dish; brush with beaten egg and cut a hole in the top to vent. Refrigerate remaining 2 squares of puff pastry.
  6. Bake on baking sheet until pastry is golden, about 12- 15 minutes.
  7. Assemble two more pot pieces using the cooled filling and the remaining puff pastry. Cover rightly with plastic wrap and freeze for up to 4 months. Heat oven to 400F. Remove plastic wrap and bake from frozen for 1 hour or until filling reached 160F.