Description
Comfort meets culinary magic in this irresistible chicken pot pie, blending rich, velvety filling with golden, flaky pastry. Hearty ingredients and classic flavors invite you to savor a homestyle classic that warms hearts and satisfies hunger with every delectable bite.
Ingredients
Scale
Protein:
- 1/2 cup chicken fillet
- 1 egg (beaten)
Main Ingredients:
- 2 sheets puff pastry
- 1 cup mushrooms (chopped)
- 1 cup mixed vegetables
- 1/2 onion (chopped)
- 2 cloves garlic (minced)
Seasoning and Liquid Ingredients:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 1/2 cups milk
- 1/4 cup cooking cream
- 1 teaspoon Italian herbs
- 1 teaspoon mushroom powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon milk (for egg wash)
- Pinch of nutmeg
Instructions
- Skillfully sauté diced onions, minced garlic, cubed chicken, sliced mushrooms, and mixed vegetables in a large skillet over medium heat until ingredients become tender and slightly caramelized, approximately 6-8 minutes.
- Sprinkle flour over the sautéed mixture, stirring continuously to coat evenly and create a golden-colored base, which will help thicken the sauce.
- Gradually pour milk into the skillet, incorporating seasonings and mushroom powder, and bring the liquid to a gentle boil while stirring consistently to prevent scorching.
- Reduce heat and introduce cooking cream, continuing to stir until the sauce reaches a luxurious, velvety consistency that coats the back of a spoon.
- Preheat the oven to 180°C (350°F) and prepare the pastry by rolling out and cutting precise circular shapes to fit ramekin tops.
- Distribute the aromatic chicken and vegetable mixture evenly among individual ramekins, ensuring each portion is generously filled.
- Moisten ramekin edges with water, then carefully layer pastry strips and circles on top, crimping edges with a fork to create a secure seal.
- Brush pastry surfaces with egg wash to achieve a glossy, golden-brown finish during baking.
- Arrange ramekins on a baking sheet and place in the preheated oven for 15-20 minutes, or until pastry turns crisp and golden.
- Remove from oven and allow to cool slightly before serving, allowing the filling to set and preventing potential burns.
Notes
- Boost vegetable variety by adding carrots, peas, or celery for extra nutrition and color.
- Swap chicken with tofu or plant-based protein for a vegetarian version that maintains creamy texture.
- Use gluten-free flour and pastry to make this dish suitable for those with wheat sensitivities.
- Keep pastry crisp by ensuring edges are sealed tightly and avoid overfilling ramekins to prevent soggy bottoms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 590 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 110 mg