This year one of the gifts I really wanted for Christmas was a set of large ramekins. I always wanted to make personal potpies, cobblers, and even soufflés. Thanks to my ultra fabulous sister now I can. (Thanks Jess!) With this cold winter weather I knew right away that the first recipe I would be using my new kitchen paraphernalia for had to be chicken potpies. One of my favorite comfort foods!
These creamy chicken potpies turned out to be the best I have ever had! No joke! They were perfect for a cold winter night. My husband, son, and I polished them off. I like using the pre-cooked rotisserie chicken because it made it a realistic dinner to be able to pull off after a full day of work. The puff pastry is a wonderful change from your typical piecrust. Not only is it super easy to work with but it gives the crust this really great flaky quality that you don’t usually see in a potpie. And the tender chicken with classic veggies smothered in creamy sauce, mmmm… mmmm… mmmm… so good! Give this recipe a try. You won’t be disappointed!
Note: This recipe is written to make four individual pot pies in ramekins but you can also follow the same instructions and make one family size potpie in a large pie dish. Baking time will remain about the same. Also, in place of a rotisserie chicken you can boil 2 chicken breasts for 20 minutes and then cube those up instead.
1 rotisserie chicken, meat removed and chopped
6 tbsp butter, divided
1 medium yellow onion, chopped
2 tsp garlic, minced
2 carrots, chopped
3 celery ribs, chopped
1 tsp fresh thyme
1 c frozen green peas
salt and pepper
4 tbsp flour
1/2 c chicken broth
1 1/2 c heavy cream
1 tsp Tabasco
1 1/2 tsp Worcestershire sauce
1 sheet frozen puff pasty (I use Pepperidge Farm), at room temperature
- Preheat oven to 425º.
- Place your chopped chicken in a large bowl.
- In a large skillet melt 2 tbsp of butter over medium heat.
- Add onions and garlic and cook for 4 minutes.
- Add carrots, celery, and thyme and cook for 5 minutes.
- Stir in frozen peas and heat through.
- Season veggies with salt and pepper.
- Transfer veggies to the bowl with the chicken.
- Add the remaining 4 tablespoons of butter to the skillet and melt over medium-high heat.
- Stir in the flour and heat for 1 minute mixing constantly.
- Add the chicken broth and cream and continue stirring constantly until the liquid begins to boil and thicken.
- Reduce heat to medium and cook for 2 minutes.
- Remove the creamy mixture from the stove and stir in Tabasco and Worcestershire sauce. Season with salt and pepper.
- Pour your creamy sauce into the bowl with the chicken and veggies. Stir to combine.
- Transfer the potpie mixture to four large ramekins. (Mine are 5” in diameter and they were filled perfectly.)
- Lay the puff pastry out flat on a cutting board and cut into four even squares.
- Cut a hole in the middle of each or make a couple of slits. (This allows the steam to escape.)
- Place the puff pastry squares over the top of each.
- In a small bowl whisk the egg and then brush over the puff pastry.
- Transfer the ramekins to a large cookie sheet. (The potpie filling may bubble over so this helps in keeping the oven clean.)
- Bake until the puff pastry is a golden brown and the filling is nice and bubbly, about 20–25 minutes.
- Allow finished potpies to sit for 5 minutes before serving.