This Chicken Pot Pie is especially scrumptious with depth of flavors and texture. It is loaded with chunks of white chicken breast and tons of veggies. White wine and thyme are somewhat secret ingredients that bring it all together.
Prep Time:30 minutes
Cook Time:1 hour 30 minutes
Total Time:2 hours
Yield:4 pot pies 1x
3 large Chicken Breast, bone-in and skin on
Kosher Salt, to taste
Freshly ground Pepper, to taste
1 – 32 oz Chicken Stock
1 tablespoons Olive Oil
1 Large Sweet Onion, chopped
3 stalks celery, sliced
1 head of Garlic, cloves peeled
8 oz Baby Bella Mushrooms, sliced
3/4 cup Frozen Petite Whole Onions
3/4 cup Dry White Wine
1 1/2 lbs Small Red Potatoes, cut into 1-inch cubes
3 large Carrots, peeled and cut into 1-inch cubes
1 cup Frozen Corn
1 cup Frozen Peas
1/2 cup flour to 1/2 cup water
1 tablespoon Fresh Thyme, chopped
2 package (4 Sheets) Frozen Puff Pastry, thawed
1 Egg plus 1 teaspoon of water
Preheat oven to 450° F. Loosen the skin on the chicken breasts and generously salt and pepper under the skin and all over each breast. Pour the chicken stock in a Dutch oven and add the chicken breasts. Cook for 60 minutes or until an instant-read thermometer registers 165°F in the thickest part of the chicken. Times may vary depending on the size of the breasts. Remove the chicken to a plate and cover with foil. When cooled, remove the bone and cut into cubes. Strain the broth and reserve for the filling with the veggies. (This step can be done a day ahead of time).
Reduce the oven temperature to 400°F. Unfold Puff Pastry and cut 4 circles that are 3 inches larger the rim of your ramekins. Gently press the circles into the bottom and sides of the ramekins. Gently crimp the edge down over the outside of the rim. It should hang down about 1 inch from the top. Prick the dough with a fork along both the bottom and the sides. Place ramekins on a rimmed cookie sheet and bake until they are lightly browned – approximately 12 minutes.
Heat olive oil over medium heat. Add chopped onion, celery and garlic cloves to the Dutch oven. Stir frequently and cook until the veggies are lightly brown and tender about 8-10 minutes. Add mushrooms and frozen onions. Cook for about 4 minutes. Add the reserved broth and wine. Bring to a boil and scrape the browned bits from the bottom of the pan. Add potatoes, carrots, corn, and peas. Reduce heat and simmer for about 25 minutes or until potatoes and carrots are tender. You may need to add a little bit more chicken stock if it is low.
Bring to a boil. Whisk together the flour and water. And stir 1/2 of the flour/water mixture into the boiling broth. Continue to add more until it becomes a thick sauce.
Add cubed chicken and thyme.
Unfold Puff Pastry and cut 4 circles that are 1 inch larger the rim of your ramekins. Spoon in about 3/4 cup of the savory filling or enough to fill the ramekins. Lay the smaller Puff Pastry circle over the filling and gently crimp down onto the bottom crust.
Cut a couple slits in the crust to let the steam out as it cooks. Brush the crust with egg wash and bake for 22-25 minutes until golden brown.