Mini Chicken Pot Pies

Top flavorful chicken pot pies with a golden pastry star instead of the usual crust for a more festive flair on a traditional dish.

Mini Chicken Pot Pies

2014-11-21 00:03:21

Yield: 6 (1-cup) servings • Preparation: 15 minutes • Cook: 10 minutes • Bake: 25 minutes

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Ingredients

1. ¼ cup salted butter, plus additional for coating ramekins
2. ½ cup finely chopped celery
3. ½ cup finely chopped carrot
4. 3 tablespoons minced shallot
5. ¼ cup all-purpose flour
6. 2 cups whole milk
7. 4 cups shredded cooked chicken breast
8. ½ cup chopped red potatoes, blanched*
9. 1 tablespoon minced fresh tarragon
10. 1 tablespoon minced fresh parsley
11. ½ teaspoon ground white pepper
12. ½ teaspoon salt
13. ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed

Instructions

1. Preheat oven to 350°.
2. Coat bottom and sides of 6 (1-cup) ramekins with a thin layer of butter. Set aside.
3. In a large saucepan, melt butter over medium heat. Add celery, carrot, and shallot. Cook until shallot is translucent, 3 to 4 minutes.
4. Sprinkle flour evenly over shallot mixture, stirring well. Cook until thickened, 2 to 3 minutes.
5. Add milk, stirring to remove any lumps. Bring to a simmer over medium-high heat, stirring often. Simmer until thickened, 2 to 3 minutes.
6. Add chicken, potatoes, tarragon, parsley, white pepper, and salt, stirring to combine. Divide mixture evenly among prepared ramekins. Cover loosely with foil.
7. Bake for 20 minutes. Remove from oven, and keep warm.
8. Increase oven temperature to 425°.
9. Line a baking sheet with parchment paper. Set aside.
10. On a lightly floured surface, roll puff pastry dough into a 12-x-9-inch rectangle. Using a 3-inch star cookie cutter†, cut 6 stars from dough. Place on prepared baking sheet.
11. Bake until golden, 4 to 6 minutes. Cool for 1 to 2 minutes on pan. Place on top of baked pot pie filling. Serve immediately.

Notes

1. *Fill a saucepan with water, and bring water to a boil. Add potatoes. Boil for 2 minutes. Remove potatoes, and submerge in a bowl of ice water for 2 minutes to stop cooking process. Drain well, and pat dry.
2. †Diameter of cutter should be just slightly smaller than diameter of ramekins.

TeaTime Magazine https://teatimemagazine.com/

From TeaTime November/December 2011