Ingredients
c
2 cup cooked chicken breast or rotisserie, shredded
o
3 slice of bacon, chopped
b
1 tbsp butter
o
1 cup onion, diced
c
1 cup carrots, diced
g
1 tbsp garlic, minced
f
2 ½ tbsp flour
c
1 ½ cup chicken broth
h
1 ¼ cup heavy cream
p
½ cup peas
t
1 tsp thyme
g
1 tsp ground sage
p
1 tsp poultry seasoning
f
1 tbsp fresh parsley, chopped
b
1 box of puff pastry, thawed
e
1 egg, whisked
s
salt and pepper, to taste
Directions
1
Cook bacon in a deep pan on medium-high heat until crispy.
o
3 slice of bacon, chopped
2
Turn heat down and add butter to pan with bacon grease.
b
1 tbsp butter
3
Once butter has melted add in onion, carrots, and garlic. Add a pinch of salt and pepper. Saute until onions are translucent.
o
1 cup onion, diced
c
1 cup carrots, diced
g
1 tbsp garlic, minced
s
salt and pepper, to taste
4
Sprinkle in flour and stir until vegetables are coated.
f
2 ½ tbsp flour
5
Slowly pour in chicken broth and heavy cream, mixing continuously. Bring this to a light simmer - the sauce will begin to thicken.
c
1 ½ cup chicken broth
h
1 ¼ cup heavy cream
6
Once the sauce has thickened, turn heat down.
7
Add in chicken, bacon, peas, and seasoning. Stir until combined.
c
2 cup cooked chicken breast or rotisserie, shredded
o
3 slice of bacon, chopped
p
½ cup peas
t
1 tsp thyme
g
1 tsp ground sage
p
1 tsp poultry seasoning
s
salt and pepper, to taste
8
Add in fresh parsley.
f
1 tbsp fresh parsley, chopped
9
Taste the pot pie filling and adjust salt and pepper as needed.
10
Let the pot pie filling sit on the stove on very low heat to keep warm (you can add a little chicken broth if the sauce gets too thick).
11
Preheat oven to 400 degrees.
12
Lay the puff pastry flat and measure the size of the ramekins by lightly pressing the tops into the puff pastry. Cut around the ramekin impressions to create circles the size of the ramekins - this will go on top.
b
1 box of puff pastry, thawed
13
Scoop chicken pot pie mixture into ramekins and top with puff pastry cut outs.
14
Brush the puff pastry lightly with egg wash and sprinkle salt on top.
e
1 egg, whisked
15
Using a knife, poke small holes into the top of the puff pastry to allow for ventilation.
16
Place ramekins on a cookie sheet and bake for 15 minutes or until puff pastry is golden brown. Enjoy!
