Harvest Chicken Pot Pie
Prep time: 
Cook time: 
Total time: 
 
This is savory & very satisfying. Perfect homestyle chicken pot pie, without all of the guilt and fuss.
What to get:
  • (I use 4,18-oz ramekins for individual servings)
For roasting chicken:
  • 2 large chicken breasts (bone-in & skin)
  • ¼ tsp dried thyme leaves
  • few sprigs fresh thyme
  • 4 fresh leaves sage
  • ½ tsp extra virgin olive oil
  • salt & pepper
  • 1 egg, for brushing puff pastry crust
For the pot pies:
  • 2 packages frozen puff pastry (4 sheets), thawed (1.5 sheets for EACH ramekin)
  • 2 cans cream of chicken soup (10.75 ounce cans, 98% fat-free)
  • 1 cup sweet white onion, finely chopped
  • 2 garlic cloves, minced
  • 12 oz fresh butternut squash, cubed (steam al dente, ahead of time)
  • 7 oz fresh haricot verts, trimmed
  • 1.5 cups fresh crimini mushrooms, sliced,
  • 4 sprigs (or 1 tsp fresh thyme leaves), chopped
  • 2 T shredded parmesan cheese blend
  • sea salt & black pepper, to taste
What to do:
Roasting Chicken Breasts:
  1. Rinse and pat dry chicken breasts, season with salt, pepper and dried thyme leaves.
  2. Place in small, oven-safe baking dish, drizzle with EVOO and top with fresh herbs.
  3. Roast in oven on 325 degrees until cooked through (180 degrees), anywhere from 30-50 mins.
  4. Let cool, remove skin and herbs, shred and chop breast meat, set aside.
Green Beans, Mushrooms & Squash:
  1. Steam haricot verts till al dente, cool and chop into ~1/2 inch pieces.
  2. Steam or roast cubed butternut squash, until tender, cutting into small pieces
  3. Saute chopped onion, garlic and mushrooms in a skillet with 1T butter, until tender, set aside.
Make Pot Pie Filling:
  1. In a large mixing bowl, combine cooked & shredded chicken breast meat, cooked haricot verts, butternut squash, mushrooms-onion-garlic mix, cans of cream of chicken soup, shredded parmesan, dried thyme, salt and pepper to taste, and set aside at room temperature while preparing ramekins.
Make Pot Pies:
  1. For 2 ramekins, thaw 1 package (2 puff pastry sheets), and lay out each sheet on a floured working space, and thin out sheet slightly with a rolling pin.
  2. Butter each ramekin and gently, depress one sheet of the rolled puff pastry into ramekin spreading out fully to sides, centering in middle and letting excess dough hang over evenly.
  3. Poke dough in ramekin with fork several times, over inside and outer edges of dough (very important!)
  4. Trim long edges of dough around ramekin, but leaving a good inch to ½ inch hanging over (as dough will shrink and withdrawal from edges as it cooks).
  5. Fill each dough-lined ramekin with chicken pie filling.
  6. To 2nd puff pastry sheet, slice strips using half for top of each ramekin, weaving over top, like a traditional pie, criss-crossed.
  7. Using a fork, also poke ample holes in crust strips on top, then depressing sides of top strips to bottom edge of dough, to seal edges with your fingers.
  8. Brush dough strips with egg wash lightly to brown.
  9. Place each ramekin on a baking sheet, and bake in preheated oven at 350 degrees for 20-35 mins, or until crust is browned and filling heated through (if crust browns too fast, tent with aluminum foil on edges until done).
  10. Once done, cool each ramekin on wire rack and serve warm in the ramekin, one/person!
Notes:
This is easy, especially if you opt to buy/use pre-cooked chicken meat. The puff pastry is buttery and flakey and compliments this perfectly. Serving in individual ramekins is a fun way to portion this, and allows for faster cooking times and a crunchier crust/filling.
Serving size: 2, 18-oz ramekins
Recipe by the dinnervine at http://www.dinnervine.com/2013/12/chicken-harvest-pot-pie/