Chicken Pot Pie Nouveau
Submitted by Marilynn
Individual chicken pot pies with rosemary-infused cream sauce, sugar snap peas, carrots, and pearl onions under a puffed golden pastry lid. Dinner party-worthy comfort food.
YIELD
1 piePREP
30 minCOOK
30 minREADY
1 hrsThis is chicken pot pie that got dressed up and went somewhere nice.
Individual ramekins get filled with tender chicken, blanched carrots, crisp sugar snap peas, and peeled pearl onions, all bathed in a rosemary-scented cream sauce built from scratch.
A sheet of puff pastry draped over the top puffs into a shatteringly flaky golden dome in the oven.
It’s the same warm, cozy idea as grandma’s pot pie, just polished enough to impress company.
Chef Tips
- Chill the assembled ramekins before adding the pastry. A cold filling prevents the puff pastry from melting before it has a chance to rise.
- Freeze the pastry-topped ramekins for 20 minutes before baking. This firms up the butter layers in the dough and gives you the most dramatic puff.
- Blanch and shock the snap peas in ice water so they stay bright green and snappy in the finished pie.
- Seal the pastry edges tightly to the rim of the ramekin using the egg wash as glue. If there are gaps, the steam escapes and the pastry won’t dome properly.
Ingredients
Directions
Bring 1 C.
broth to a boil, add carrots and rosemary, boil 4 minutes.
Drain, reserving liquid.
Discard rosemary. Blanch snap peas, drain, rinse under cold water, add to carrots.
Cut a small in the root end of each onion, being careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.
Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 to 4 minutes.
Add reserved carrot liquid and enough broth to equal 2 C.
Cook, whisking, until thickened. Add a sprig of rosemary, cover, set aside to cool.
Lightly butter 4 to 1½ cup ramekins. Place a portion of chicken in each, followed by a portion of the vegetables.
Pour the thickened sauce over each mixture.
Cover ramekins and place in refrigerator.
On a cool, floured surface, roll out patry to form a ¼ inch thick rectangle.
Cut into 4 rectangle.
Whisk water and egg together, brush the outside rim of each ramekin with egg wash.
Drape patry over top and seal edges. Trim any excess dough and chill in freezer for 20 minutes.
Preheat oven to 475 degrees F. and bake 15 to 18 minutes, til pastry is puffed and well-browned.
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