1 Cup of Leeks slices (1/4 inches)
Â¾ Cup of chopped snow peas
1 Cup of Celery sliced (1/4 inches)
1 Cup of Carrots sliced (1/4 inches)
1 Tablespoon of Thyme
2 cloves of Mashed Garlic
3 Tablespoons of Butter
Â½ Cup of Flour
1 Cup of White Wine
Â½ Cup of Cream/ or milk
3 Cups of Chicken Broth
3 Sheets of Puff PastryPre Heat Oven for 450
Bake for 20 minutes
(Makes 12 Individual Pot Pies)
In a saucepan melt butter and garlic until melted, then add flour combine well and then pour in cream and bring to a boil. Pour in chicken stalk and vegetables and chicken. Bring to a simmer and pour in wine and thyme and cook on low heat for about 20 minutes.
Cut 12 circles with a four inch diameter of parchment paper and lightly grease. And place a piece of puff pastry over the paper and insert it into a muffin tin. This will form the cup to hold the pot pie stuffing. Repeat this twelve times. Fill each cup of puff pastry with filling and then top with a piece of puff pastry. Brush top with an egg wash and bake.
If you do not have time or do not want to use as much puff pastry, filling can be used in small souffle dish and just topped with the puff pastry.
Mmmâ€¦ this is truly my favorite dish- and the recipe Patty has provided has been perfected after a few trialsâ€¦ this is a great dish for impressing that special person or for having a few people over for a casual dinnerâ€¦
I followed the recipe (more or less – threw in some mushrooms and baby onions), and it was awesome. Everyone had seconds. One thing which made my life much easier was I cheated a bit and bought pre-cut little â€œdishesâ€ of puff pastry. I cooked them on a cookie sheet and then just poured the pot pie insides onto the pastry once cooked. Saved the headache of trying to put the pastry on top which i wasnt about to attempt.
One other problem that I had was that the flour/butter mixture was very clumpy when i added it to the chicken stock. Best thing for that, I learned, was just to whisk the mixture. Got the clumps out.