My friend Michelle is an amazing cook…focusing a lot of attention on healthy, organic ingredients. Even her comfort food is healther.
1/4 lb. (1 stick) unsalted butter
1 small yellow onion, chopped
2/3 cup all-purpose flour
5 cups chicken stock
1 pint heavy cream
1 bag frozen mixed, diced vegetables (corn, green beans, peas, carrots)
1 cup frozen peas
2 1/2 cups chopped, pre-cooked chicken breast
1/3 cup chopped parsley
Salt and pepper to taste
Pinch of nutmeg
2 sheets frozen puff pastry, thawed
Parmesan for grating
Individual baking dishes or ramekins
Preheat the oven to 350 degrees F.
In a small saucepan, heat the chicken stock. In a large pot or Dutch oven, melt the butter and sauté the onion over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock and whisk well. Simmer over low heat for 1 more minute, stirring, until thick. Add heavy cream, cubed chicken, vegetables and parsley. Mix well. Season with nutmeg and salt and pepper to taste. Remove from heat.
Lay puff pastry sheets flat on a cutting board. Invert a ramekin or individual baking dish on the puff pastry and cut a circle slightly larger than the dish. Once you have 4 circles of pastry, place each dish on a baking sheet. Fill each baking dish a little more than 3/4 full and top each dish with the puff pastry, pressing down on sides to form a tight seal. (For added flair, use a cookie cutter and cut the remainder of the puff pastry into small leaf shapes and place on top of each pie.)Whisk egg with 2 Tbsp water and brush the top of each pot pie with the egg wash. Sprinkle with grated parmesan cheese and bake for 20-25 minutes, until top is golden brown and puffy.
*Cooks note: Depending on the size of your bowls, you may be able to squeeze one or two more pies out of this filling recipe. Just buy an extra sheet of puff pastry for the crust. Alternately, you could freeze any leftover filling and serve some cold, wintry day on top of fresh-baked biscuits. Yum!