Individual Chicken Puff Pies Recipes

INDIVIDUAL CHICKEN POT PIES WITH PUFF PASTRY

Steps:

• Saute onions, celery, carrots and garlic in butter in a large saucepan over medium heat.
• Stir in flour, thyme, poultry seasoning, salt and pepper. Cook for 1 minute, stirring constantly.
• Slowly stir in chicken broth and cream. Constantly stir mixture until smooth, creamy and thickened.
• Add nutmeg, cooked chicken, and frozen peas. Combine well.
• Ladle mixture into individual oven-safe soup mugs.
• Cut puff pastry to cover each mug. Cover mug with puff pastry and press down around rim to adhere.
• Brush puff pastry with melted butter. (Optional, I think it makes the pastry look prettier).
• Place mugs on a cookie sheet, and bake at 400°F for 15-20 minutes or until puff pastry is golden brown!

INDIVIDUAL CHICKEN POT PIE WITH PUFF PASTRY

Steps:

• Position an oven rack in the middle of the oven and preheat to 425 degrees F.
• For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.
• Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.
• For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour.
• Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together.
• Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches.
• Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough.
• Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour.
• For the egg wash: Combine the beaten egg and water in a small dish and set aside.
• To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper.
• Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator. Sprinkle lightly with flour and roll to 1/4-inch thick and, using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough for another use.
• Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.

INDIVIDUAL CHICKEN PUFF PIES

Steps:

• Take pastry sheets out of freezer to defrost.
• Heat butter in frypan/skillet over medium to high heat.
• Cook chicken fillets in pan for 3 - 5 minutes.
• Flip fillets over, cover pan and cook fillets on lower heat for 10 minutes.
• Chop cooked fillets into small pieces.
• Allow to cool.
• Line six individual pie dishes with puff pastry.
• Distribute chicken evenly between dishes.
• Distribute peas evenly into dishes.
• Pour bechamel sauce evenly into dishes.
• Top filling of each pie with shaved parmesan cheese.
• Season to taste with salt and pepper.
• Brush milk over edge of each pie.
• Place circle of pastry topping over each pie.
• Slice a 1/2 inch vent into the top of each pie.
• Brush each pie with milk to glaze.
• You can either freeze them now, or pop into a 200 degree oven for 25 - 30 minutes until the pastry is golden and the filling hot.
• Serve with potatoes wrapped in foil and baked in the oven.
• Maybe a salad as well if you have the energy!
• Enjoy!

SAVORY INDIVIDUAL CHICKEN POT PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.
• Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.
• Remove bay leaves. Use an immersion blender to emulsify the liquid.
• Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
• Mix egg and water together and set aside for egg wash.
• Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.
• Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.
• Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.