I am sure you have all figured out by now that I am obsessed with pies of all kinds so I decided to go with a puff pastry pot pie this time!!!
These turned out much lighter than my usual homemade crust pies.
This recipe will make 8 large chicken pot pie ramekins
Ingredients for pies filling:
1 rotisserie chicken picked
2 cups sliced carrots (about 5 carrots)
1 cup frozen green peas
3/4 cup sliced celery (about 4 stalks)
1 cup cubed red potatoes (about 3 potatoes)
1 cup sliced mushrooms
1 chopped onion
4 garlic toes minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Ingredients For Sauce:
1/4 cup flour
1/4 cup butter
1 cup heavy cream
1-2 cups milk
1 full sheet of phillo puff pastry dough (you can find this in the freezer section of Whole Foods or a specialty grocery)
Preheat oven to 350 degrees F (220 degrees C.) Pick your chicken ahead of time and set meat aside in bite sized chunks.
In a saucepan saute potatoes and mushrooms until just tender, remove and set aside(15-20 min).
In the same sauce pan, saute onion, carrot, celery, and garlic until just tender (about 15 minuets)
Now combine everything, the potatoes, mushrooms with the veggies mixture and chicken. Now add your frozen peas. Stir together in a large bowl or in the sauce pan.
To make the cream sauce. Melt butter in a medium pot, add the flour whisking constantly. Now add the cream and whisk until thick. Now add your milk until desired consistency. Set aside.
Be sure your Phillo dough is thawed but in the refrigerator. Remove from refrigerator and use a large bisquit cutter to cut the circles for the tops of your pies. I simply measure the top of the ramekin and then use that size cutter.
PLace the round piece of layered phillo on top of the pot pie and brush generously with melted butter. Repeat on all 8 pies.
Bake at 35o degrees for about 35-49 minuets. You may need to cover the pies with foil for part of the time. Just check them every 15 minuets to make sure they are not getting too brown on top.