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 large pot pies 1x
2 large Chicken Breast, bone-in and skin on
Kosher Salt, to taste
Freshly ground Black Pepper, to taste
1 – 32 oz Chicken Stock
1 tablespoon Olive Oil
1 medium Sweet Onion, chopped
2 stalks celery, cut into 1/2 inch chunks
6 Cloves Garlic, whole and peeled
1 heaping cup of sliced Baby Bella Mushrooms
1/2 cup Frozen Petite Whole Onions
3/4 cup Dry White Wine
3/4 lb Small Red Potatoes, cut into 1-inch cubes
2 large Carrots, peeled and cut into 1-inch cubes
1/2 cup Frozen Corn
1/2 cup Frozen Peas
1/2 cup flour to 3/4 cup water
1 tablespoon Fresh Thyme, chopped
2 package (4 Sheets) Frozen Puff Pastry, thawed
Eggwash – 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 50-60 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.
Reduce the oven temperature to 400°F.
For the bottom crust: dust a surface with flour, unfold 2 sheets of Puff Pastry and roll out to 9×17 each. Place one sheet in the refrigerator covered with plastic wrap until ready to roll out.
For the top crust: Use 2 more sheets of puff pastry. Unfold each sheet and roll out to 9×15 inches. Cut 4 circles that are 1 inch larger the rim of your ramekins. Cover these circles with plastic wrap and store in the fridge until ready to add them to the top of the ramekins.
Using 2 cup capacity ramekins that are 5 inches in diameter, cut 4 circles from the puff pastry that are 3 inches larger than 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 13-15 minutes.
Heat olive oil over medium heat. Add 1 medium sweet onion chopped, 2 celery stalks cut into 1/2 inch chunks, and six whole garlic cloves peeled to the Dutch oven. Stir frequently and cook until the veggies are lightly brown and tender about 8-10 minutes.
Add 1 heaping cup of sliced baby bella mushrooms and 1/2 cup of frozen petite whole onions. Cook for about 4 minutes.
Add the reserved broth and 3/4 cup dry white wine. Bring to a boil and scrape the browned bits from the bottom of the pan.
Add 3/4 lb of potatoes cut in 1-inch cubes, 2 large carrots cut in 1-inch cubes, 1/2 cup frozen corn, and 1/2 cup frozen peas.
Bring to a boil then 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 again. Whisk together the 1/2 cup flour and 3/4 cup 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 1 tablespoon of chopped thyme.
Spoon in about 1 1/2 cups of the chicken filling into the ramekins with the baked bottom crusts.
Lay the smaller Puff Pastry circle over the filling and gently crimp down onto the bottom crust.
Cut a 4 or 5 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.
Choose bone-in and skin-on when picking out your chicken breasts.
The skin of the chicken acts as a barrier for the meat. One of the best ways for the seasonings to penetrate is to loosen the skin and salt and pepper the meat generously under it.
Tips for the Puff Pastry:
The best way to unthaw the pastry is to remove it from the freezer and let it sit in your refrigerator overnight.
If you’re pressed for time, you can take it directly from the freezer and let it thaw sitting on the countertop but not for more than 40 minutes. Don’t leave the pastry sheets at room temperature for too long.
Also, keep the puff pastry frozen until you are ready to use it. Once you unthaw the sheets, don’t leave them in the refrigerator for more than 2-3 days.
Make sure the puff pastry is completely thawed before unfolding the sheets or they will crack and tear at the seams.
Puff Pastry works best at a cool to cold temperature otherwise it can lose its texture and become difficult to work with.
Although the dough needs to be rolled out, you don’t want to handle the dough too much. It can become tough instead of light and crisp.
Dust with flour the surface where you will be rolling out the dough. Also lightly dust the top of the puff pastry before rolling.
Gently press the bottom crusts into the bottom and the sides of the ramekins leaving one inch to hang over the outside of the ramekin. Lightly crimp the dough around the top of the rim. Hanging the dough over the rim will prevent the dough from sagging or slouching in the ramekin.
Prick all around the sides and the bottom of the crust. This is an important step because it allows steam to escape while the pot pies are baking.
“Blind bake” the bottom crust, which means to partially bake the crust so that it will not become soggy after adding the filling.
Make sure the filling has plenty of broth in relation to the chicken and the veggies. The liquid will cook down as it bakes and become less juicy. Therefore, you want plenty to begin with.
Gently crimp the top dough circles around the edge of the bottom baked crust so it is securely fastened. Then cut slits in the dough so that steam can be released while they’re baking.
An egg wash is a simple way to add a golden hue and a glossy sheen to baked crusts. Whisk 1 egg with a teaspoon of water. Gently brush on the top of the crusts with a pastry brush.
The chicken can be cooked and cubed a day ahead of time as well as preparing the filling itself.