I have not made chicken pot pies in a while and today decided to make some with puff pastry. It's smelled so good in the house. When served with garlic mashed potatoes it reminds me of our big family gatherings when I was growing up. For me it's how comfort food should be.
I started the day by cooking a whole chicken simply in water with onions, carrots, salt, whole peppercorn and whole cloves. This technique cooks your chicken quick and it's so easy to debone when it is cooked. We say: Chicken Bouilli in French. What I like about making a bouilli is that it makes a very fragrant chicken broth at the same time.
Usually I top my chicken pot pies with pastry. This time I did have puff pastry in the house and after defrosting overnight I rolled my pastry to place on top of each small pies. I love working with puff pastry, it's so easy to work with and so tender. And we can resist the flakiness of it also.
The sauce for the pies is simply a béchamel with butter, flour, milk and chicken broth. It's takes about 10 minutes to prepare and all there is left to do is add carrots, peas and chicken. It's the perfect winter dish on a cold night or after a day playing outside in the snow. Or you could make it to your loved ones on Valentine's Day! They will appreciate the love you put into making these.
1 1/2 cup chicken broth
1 cup milk
3 tbsp butter
3 tbsp all-purpose flour
salt to taste
2 cups chicken, cooked and diced
1/2 cup carrots, cooked and diced
1/2 cup peas
1/2 package Tenderflake Puff Pastry, defrosted overnight
1- Preheat oven to 400F.
2- In a large non-stick pan melt the butter.
3- Turn the heat to medium and add the flour. Whisk constantly for 1 minute.
4- Gradually add the milk and whisk constantly for 2 minutes. Add the broth and continue to which constantly until mixture thickens. This could take up to 7 minutes. Add salt to taste.
5- Add the chicken, peas and carrots and warm for 1 minute.
6- Divide the mixture in 4 small oven proof bowls.
7- Divide the puff pastry in 4. Roll and cover each bowls.
8- Bake at 400F for 15 minutes.
Disclosure: I am a member of the MLF Connects program. As part of my participation in this program I have received compensation, however all opinions on La Cuisine d'Hélène are my own.