Rated 5.0 stars by 1 users
Entrees
American
5 servings
10 minutes
55 minutes
This is a comforting twist on a classic homemade favorite, featuring Melissa’s Baby Dutch Yellow® Potatoes, tender chicken, vegetables, and a rich, savory filling baked beneath a golden puff pastry crust. This individual pot pie recipe combines creamy textures and hearty flavors in a cozy meal perfect for family dinners, chilly evenings, or special gatherings.
2 Tbsp. Extra Virgin Olive Oil
12 Melissa’s Baby Dutch Yellow® Potatoes – diced small
3 cloves Melissa’s Peeled Garlic – minced
1 cup Frozen Mixed Vegetables
¼ tsp. Dry Italian Seasoning
1/8 tsp. Kosher Salt
1/8 tsp. Freshly Ground Pepper
2/3 cup Whole Milk
1 3/4 cups Chicken Stock or Broth
2 cups Cooked Boneless Skinless Chicken Thighs – shredded
6 Tbsp. Unsalted Butter
6 Tbsp. All-Purpose Flour
3 sheets Puff Pastry
1 Egg
1 splash Water
Preheat the oven to 350ºF.
In a sauté pan, heat the olive oil and add the potatoes, garlic, and vegetables. Sauté for 2 minutes, then add the Italian seasoning, salt, and pepper. Sauté for 5 minutes, then add the milk, stock and chicken. Cook for 3 minutes. Melt the butter and whisk in the flour until smooth. Stir the butter mixture into the chicken mixture and cook for 3 minutes. Remove from the heat and let cool.
Coat 5 ramekins with cooking spray and line them with the puff pastry, making sure to have enough hanging over the side to fold over and cover the top after you have filled them. Place equal amounts of the filling into each ramekin and seal them closed with the puff pastry.
In a small bowl, whisk together the egg and water. Brush the tops of the puff pastries with the egg and place them on a baking sheet. Place them into the preheated oven and bake for 30-35 minutes until golden brown. Serve hot.
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