Jan's EZ and Tasty Chicken Pot Pies

Puff Pastry 2 sheets, thawed and refrigerated
3 cups frozen vegetable blend – [carrot, corn and green beans]
1 cup frozen Pearl Onions
3 cups cubed cooked chicken or turkey (whole Rotisserie Chicken)
8oz Cremini Mushrooms, cleaned, stems removed and quartered
2 cloves garlic, crushed and minced...

2 Tablespoons Butter, to saute the mushrooms
3 additional Tablespoons Butter for the Cream Sauce
2 cups Chicken Broth (home-made or packaged)
1 cup Heavy Cream (or substitute Whole Milk only)
½ teaspoon Worcestershire Sauce
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon salt
Pepper, as desired
1 egg, beaten
1 teaspoon water

Instructions for 4 Pies

Preheat oven to 450 degrees F. On a lightly floured surface, roll puff pastry out to ¼” thickness (not less). Cut 4 circles (2 from each sheet of Puff Pastry) by inverting your Ramekin and cutting with a sharp knife, all around it. Cut a hole in the middle for steam to escape during baking. Place on a cookie sheet, cover with a towel and place in refrigerator until needed.

In a mesh strainer or colander with small holes, pour 4 cups of boiling water over the frozen vegetables and pearl onions. Let sit 1 minute and drain. Set aside.

Add 2 Tablespoons butter to a skillet and cook the mushrooms until they are slightly browned. Add the crushed, minced garlic and heat for about 1 minute, stirring constantly. Stir the additional 3 Tablespoons Butter into the skillet with the browned mushrooms and garlic, stir to melt. Sprinkle the Flour over the melted butter and stir. Cook 1 minute, lightly bubbling, stirring constantly. Remove from heat and whisk in the Chicken Broth and the Heavy Cream. Cook until thick and bubbly – 2 to 3 minutes over low to medium heat, stirring constantly.

Stir in the vegetables, chicken, dried thyme, sage and Worcestershire Sauce. Add salt and pepper, to taste. Heat through over medium heat. Divide mixture among four greased (with 2 tablespoons melted butter) 10-ounce individual ramekins. Remove previously cut Puff Pastry rounds from the refrigerator and place one on the top of the filling, inside the Ramekin. (Puff Pastry does not get pulled over the edge of the Ramekin) Brush only the top of the Puff Pastry with Egg wash – 1 beaten egg mixed with 1 teaspoon water.

Place ramekins on a cookie sheet covered with aluminum foil or parchment paper, in case the pies bubble over. Bake, uncovered, for 20-25 minutes until mixture is heated through and the pastry is golden brown. Remove from oven and allow to rest for 5 minutes before serving. If desired, garnish with fresh thyme and serve. Makes 4 pies

NOTES:

You may substitute a mixture of fresh, peeled and pre-cooked vegetables you desire, for the Frozen. I have used corn, carrots, green beans, peas, celery and onion…all with great success. Be imaginative.

EZ ALFREDO SAUCE: After mushrooms are cooked and you’ve added the garlic, add 1-12oz jar Alfredo Sauce, and ½ cup Heavy Cream or Whole Milk and Stir. Continue with the rest of the recipe as directed. (This sauce is so simple and doesn’t overpower the flavors of anything else in the pie.)

Either way – My Home-made Sauce or Alfredo, Frozen or Fresh, you’ll love these Pies!

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