October 8th, 2013
A typical pot pie is a savory pie filled with meat, gravy, and mixed vegetables. Chicken pot pies are probably the more popular and classic variety than other meat pot pies. With restaurants and fast food chains serving their own kind of chicken pot pies, the frozen aisle offering different brands of frozen pot pies, and countless recipes available to the public, I figured, why not make chicken pot pie with our own Old Neighborhood Shaved Chicken?
I already knew what I wanted to fill my chicken pot pies with. My problem was how I wanted to handle the exterior of the pot pie. Should I make my own dough or should I buy some dough? If I buy the dough, what kind should I look for? I finally came to a decision that I would create my chicken pot pies in ramekins covered with puff pastry dough.
Unfortunately, when I got to the store, there were no puff pastry sheets left on the shelf. All I could find were puff pastry shells. So I decided to not use ramekins and just bake directly in the pastry shells. It turns out I didn’t read the baking directions when I made that decision. When I opened the box and saw the “shells” and read the baking directions, I realized that the only way I could approach the recipe was to bake the shells on their own and then fill them after they have risen.
Needless to say, everything worked out in the end. The use of these shells along with our shaved chicken (as opposed to thicker cuts of chicken) made for a quicker recipe than anticipated. Hence the reason for calling it a recipe for Quick & Easy Mini Shaved Chicken Pot Pies! Now on to the recipe.
Quick & Easy Mini Shaved Chicken Pot Pies (recipe page)
1 lb. of Old Neighborhood Shaved Chicken Breast
2 packages of puff pastry shells (the brand I found was Pepperidge Farm with 6 shells per package)
3 cups of chicken broth
1 cup frozen peas
1 cup chopped carrots
1 cup chopped potatoes
1/3 cup chopped onions
½ cup chopped celery
2 chicken bouillon cubes
½ tbsp. olive oil
1/3 cup butter
½ tsp. salt
½ tsp. black pepper
1 tsp. garlic powder
1/3 cup all-purpose flour
2/3 cup milk
1. Bake the puff pastry shells according to the package directions. The ones that I purchased baked for about 25 minutes.
2. While the puff pastry shells are baking, you can prepare your filling.
3. Heat a pot on medium high. Toss in the carrots, celery, potatoes, and frozen peas.
4. Add 3 cups of chicken broth and 2 chicken bouillon cubes into the pot.
5. While the pot is coming to a boil, partially cook the chicken. In a separate pan, heat ½ tbsp. of olive oil. Add in Old Neighborhood Shaved Chicken Breast and stir-fry the chicken for about 2 minutes, until partially cooked and set aside.
6. After the veggies and broth have been boiling for 7 minutes, add the chicken to the pot, and finish boiling for another 3 minutes.
7. Remove the pot from the stove. Strain the chicken and veggies from the broth, making sure to keep the broth.
8. In a separate pan, heat the butter.
9. When the butter has melted, add the chopped onions. Cook until they are translucent.
10. Add the flour, salt, black pepper, and garlic powder and stir.
11. Add 2 cups of the retained chicken broth and 2/3 cup of milk.
12. Simmer until the mixture thickens.
13. Add the chicken and vegetables to the gravy mixture and let it cook for another minute.
14. By now the puff pastry shells should be done baking.
15. Remove the shells from the oven.
16. Remove the tops from the bottoms of the shells (if applicable).
17. Spoon the chicken-veggie-gravy mixture into each shell until full.
18. Replace the top, if you want.
19. Repeat steps 17-18 for each of the remaining 11 shells.
20. Serve and enjoy!
**if you happen to have puff pastry sheets instead of the shells, you can prepare the filling as instructed, fill ramekins with the mixture, and then top each off with an appropriate size of cut puff pastry sheet. These should then be cooked in the oven at 425 for about 30-35 minutes. Overall, the use of puff pastry sheets should take longer than the use of the shells.