I don’t know about you, but to me there’s something so comforting about a good southern dish and nothing says “southern” more than a savory chicken pot pie. Now these are not just any pot pies, these are by chef extraordinaire Emeril Lagasse and I think I’ve previously mentioned, you can ever really go wrong with anything from him. To make them even better, not only are these delicious but they also make great individual servings for guests. Still need something for dessert? No problem, may I suggest you keep it in the family with Emeril’s Bread Pudding with Chocolate Sauce? Perfect combination if you ask me. Enjoy!
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- Salt and freshly ground black pepper to taste
- 6 tablespoons bleached all-purpose flour
- 2 cups Chicken Stock or canned chicken broth
- 1 cup half-and-half
- 2 cups peeled and diced Idaho potatoes, cooked in boiling salted water until tender, 6 to 8 minutes
- 1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes
- 1 cup sweet young peas, fresh or frozen (defrost if frozen)
- 2 cups shredded cooked chicken, white and dark meat
- 2 tablespoons finely chopped fresh parsley leaves
- Basic Savory Piecrust
Select your baking dishes. You can either use ten 12-ounce ramekins or gratin dishes, or six 12-ounce ramekins and one 1 1/2-quart gratin dish.
Preheat oven to 400 degrees.
Thaw puff pastry according to package directions.
Heat 1 1/2 tablespoons olive oil in a 4-quart or larger Dutch oven over medium-high heat. Season chicken with 1 teaspoon salt, 3/4 teaspoon pepper, and cayenne. Place half the chicken in Dutch oven and cook until browned on both sides, about 3 to 4 minutes. Remove chicken and set aside; repeat with remaining olive oil and chicken. Add butter to pan and, when melted, add mushrooms. Cook until mushrooms are well caramelized, 3 to 4 minutes, then add onions, carrots, celery, and garlic and cook, stirring occasionally until lightly caramelized, 4 to 5 minutes. Add remaining 2 teaspoons salt and 3/4 teaspoon pepper. Add flour and cook, stirring, 1 minute. Add stock, 2 tablespoons cream, potatoes, thyme, and browned chicken. Bring to a boil, reduce heat just to a simmer, cover, and cook, stirring occasionally, until chicken and potatoes are tender, about 25 minutes. Gently stir in peas; remove pan from heat.
On a lightly floured work surface, roll out one puff pastry sheet into a 12-inch square. Set ramekin or gratin dish upside down on pastry and, using a sharp knife and the shape of the dish as your guide, cut pastry about 1/2 inch larger than the dish. Set the dish on a rimmed baking sheet and ladle in filling. Top each dish with pastry, pressing along edges to seal. Repeat with remaining pastry sheet and filling. At this point, you can cover and refrigerate potpies until ready to bake, up to one week, or freeze for up to 2 months.
Whisk egg yolks with 1/2 cup cream and brush over the tops of puff pastry. Bake until pastry is puffed and golden brown, about 20 minutes. Allow to cool briefly before serving.
Cook’s Note: You can fill whatever size ovenproof containers you have for this dish. It can be served in individual portions, or you can make larger ones to be served family-style. Simply roll your puff pastry to fit your dish.