Individual Chicken Pot Pie

Hey there guys, i got another recipe to share with you.  I got a personal sized chicken pot pie that i want to show you guys.

 1.) To start off, your gonna need about 1 stick of celery, 3 oz of onion, 2 oz of carrots, 6 oz of peas, one medium potato peeled and diced, 2 chicken breasts, salt, ground pepper, 1 sheet of puff pastry, 5 oz of whole milk, 2 tablespoons of white wine, fresh parsley to garnish , and 1 clove of fresh garlic.

2.) Once everything is gathered, prepare cuts like chopping the parsley, dicing the onion, carrots, celery, and the other ingredients.  Also peel and dice the potatoes and let them sit in a separate container with the milk.

3.) Prepare a mirepoux (50% onion, 25% celery, 25% carrot) in a separate bowl.  Then finely chop the mushrooms and place them in the bowl.  Also using a separate cutting board, cut the chicken into 1/4 inch pieces in a separate bowl.

 

4.) once everything is chopped up, have a medium sized sauce pot brought to medium high heat with about 2 oz of melted butter.  Once the pot is up to heat, add the mirepoux and the mushrooms.  Then add salt and pepper for taste.  Cook till the onions are translucent.  Once the onions are done, add the chicken and cook for about two minutes.

5.) Once the chicken is finished, add the white wine letting it reduce partly letting all the alcohol to burn off.  Once thats done, add the milk and the potatoes into the pot.  Bring the pot to a simmer and let it cook for a bout 20 minutes.  Once done, make a blonde roux by adding one part flour and one part butter in a small saute pan on low heat.  Let the butter melt and add the flour slowly making a paste like texture dough.

6.) Once the roux is ready, bring the pot to a rolling boil and add the roux mixing it in vigorously.  Once its fully incorporated into the mixture, bring the bot down to a medium heat and it should thicken up.  The consistancy should be just a tad  bit thinner than gravy.  

 

7.) Once the based is finished, let it set for about five minutes and prepare the small casserole dish by taking some butter and rubbing it in the inside so when it cooks, it wont burn.  From there, preheat a conventional oven at 375 degrees.  Once that's done, take the puff pastry sheet and cut within the size of the casserole dish.

8.) Once the dish is set, pour the base into the dish about 3/4 way full.  Once that's done, Cut out another piece of puff pastry to cover over the dish.  Once you got the pastry over the dish, melt some butter and lightly brush the top and poke a designed pattern of small holes.  Once that's done, place the casserole dish on a sheet tray and put it in the oven and let it cook for about ten minutes or ill the crust is a crispy brown.

9.) After when the pie is ready, take it out of the oven and let it set for a short bit to let it cool partly.  So let it cool for about five minutes so you can serve it easlily while its still hot.  Once that is set, take a knife and make a cut of your choice and serve with parsley on top as a garnish.

There you have it, a small serving of the pot pie.  It can be accompanied with a nice white wine or a nice birch brewed beer.

Ingreidents
2 whole chicken breasts (10 to 12 oz)
salt and pepper to taste
3 cups of whole milk
4oz diced onion
2 oz of diced celery
2 oz diced carrots
1 cup of butter
3/4 cup of all purpose flour
1 sheet of frozen puff pastry