Chicken Pot Pie

Last week an old co worker and friend treated us to lunch at the BierMrkt. I was encouraged to try the chicken pot pie which was served with fresh cut fries and a salad. While the presentation was absolutely gorgeous, I found myself wondering if I could do better so I decided to experiment. The result was delicious.

You can make the filling ahead but the puff pastry is best consumed fresh out of the oven. I used frozen puff pastry for this recipe, but if you can find a bakery that sells this fresh, it will likely be better to handle. I made mine in small ramekins and my son absolutely loved it.

450 gms puff pastry (thaw as per package instructions)
1 small onion finely chopped
6 - 8 mushrooms finely chopped
1 chicken breast chopped in small cubes
1 slice of sundried tomato finely chopped
1 cup milk (add another half cup if required)
1/2 tsp paprika
1/2 cup mixed chopped fresh herbs
2-3 tsps flour dissolved in some water
2 tsps butter
egg wash
olive oil
salt & pepper

Heat some olive oil and saute the onions, when golden brown(not too dark), add the mushrooms. Cook this for a few minutes and add the chicken and the paprika, salt and pepper. Stir frequently till the chicken is nice and golden brown. Add the 2 tbsps of butter, followed by milk and bring to a boil. Then add the flour and herbs and stir till thickened.

Grease some ramekins with butter. Cut a large circle for the base and a small circle to cover the diameter of the ramekin. Put the large circle in each ramekin and pop in a preheated over for 10 mins till a light yellow. Remove them from the oven, fill with the chicken filling and over with the small circle. Make a small hole in the circle for the steam to escape. Brush the tops with an egg wash. Bake for 15 - 20 mins till the puff pastry is a nice golden brown. This recipe made enough for 4 ramekins. As ramekins differ in width and height, you will need to find a quantity that works for you.

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