Cat Cora's individual puff pastry-topped chicken pot pies are the perfect comfort food for guests. Prepare the filling and cut out the pastry ahead to save time in the kitchen.
Amount Per Serving
2frozen puff pastry sheets, thawed in refrigerator
If using individual pot pies, use a ramekin as a template to trace a circle from puff pastry sheet for each pie to be made, adding 1-inch for overhang on all sides. Place on tray. Cover with plastic wrap. Refrigerate until ready to use.
Preheat oven to 400°F. Melt half of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with sea salt and pepper. Set aside.
Bring stock, thyme and rosemary to boil in a saucepan. Reduce heat to low; cover and simmer until ready to use.
Melt remaining butter in separate saucepan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden. Immediately add about half of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick.
Pour sauce over mixture in skillet. Toss gently until well coated. Fill ramekin or casserole dish about 3/4 full with chicken mixture and place pastry on top. Press excess pastry firmly all around side of ramekin. Place on baking sheet.
Bake 20 to 25 minutes or until pastry is puffed and golden brown. Serve immediately.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing