Tonight we had the pleasure of hosting David's boss from Dallas for dinner. I'm not so much of a cook, especially for fancier company situations, so I enlisted the help of some more culinary friends! Luckily a friend from MOPS provided me with the idea, the recipe, and the ramekins to pull off these yummy little pot pies. It suggested putting shapes on top to dress it up, so I went with an Easter theme of eggs and crosses. They were pretty tasty! I served them with a green salad and banana pudding for dessert.
Thanks to Allen for the flowers!
Here is the recipe:
The ramekins I used from Target were smaller I think, so it made six.
Personalized Chicken Pot Pies
Serves 4
1 tbsp olive oil
1 small yellow onion, chopped
4 medium cloves garlic, chopped
2 teaspoons fresh thyme, or 3/4 teaspoon dried thyme
kosher salt and freshly ground pepper
1/2 cup dry white wine (can also use chicken broth or even water)
1 TBSP all purpose flour
2/3 cup chicken stock or low sodium canned chicken broth
1 jar (16 oz) Alfredo Sauce
3 cups shredded purchased rotisserie chicken
1 pkg (10 oz) frozen mixed peas and carrots, thawed
2 sheets of pre-packaged pie crust (refrigerated section near the cream cheese)
1 egg, lightly beaten
Preheat the oven to 425. Line a baking sheet with aluminum foil.
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and thyme, and season lightly with the kosher salt and pepper. Cook, stirring frequently, until the onion is soft, 5-7 minutes. Add the wine and cook until it has evaporated but the onion is still moist, about 2 minutes more. Sprinkle the flour over the onion and cook for one minute. Add the stock and stir until well incorporated and slightly thickened.
Remove the pan from the heat. Stir in the Alfredo sauce, then the chicken and peas and carrots. Adjust the seasonings with more salt/pepper if necessary. Divide the filling among 4 1.5 cup ramekins. Set aside.
Lay out the sheets of pie crust on the counter or a cutting board. Using a knife, cut out a circle one inch wider than the bottom of the ramekin. Drape the pastry over the ramekin and seal by pressing gently on the sides of the ramekin. Repeat with the remaining ramekins. Cut pastry scraps into your sweetheart's initials, into hearts, or other decorative shapes and place on top of the pastry. (Obviously this is totally optional!). Brush the pastry with a beaten egg. Place the potpies on the prepared baking sheet and bake until the crust is golden, 35-45 minutes. Let stand for 15 minutes before serving.
Do ahead: The filling can be made and the pies assembled one day ahead. Cover and refrigerate, then bake as directed.
Personalized Chicken Pot Pies
Serves 4
1 tbsp olive oil
1 small yellow onion, chopped
4 medium cloves garlic, chopped
2 teaspoons fresh thyme, or 3/4 teaspoon dried thyme
kosher salt and freshly ground pepper
1/2 cup dry white wine (can also use chicken broth or even water)
1 TBSP all purpose flour
2/3 cup chicken stock or low sodium canned chicken broth
1 jar (16 oz) Alfredo Sauce
3 cups shredded purchased rotisserie chicken
1 pkg (10 oz) frozen mixed peas and carrots, thawed
2 sheets of pre-packaged pie crust (refrigerated section near the cream cheese)
1 egg, lightly beaten
Preheat the oven to 425. Line a baking sheet with aluminum foil.
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and thyme, and season lightly with the kosher salt and pepper. Cook, stirring frequently, until the onion is soft, 5-7 minutes. Add the wine and cook until it has evaporated but the onion is still moist, about 2 minutes more. Sprinkle the flour over the onion and cook for one minute. Add the stock and stir until well incorporated and slightly thickened.
Remove the pan from the heat. Stir in the Alfredo sauce, then the chicken and peas and carrots. Adjust the seasonings with more salt/pepper if necessary. Divide the filling among 4 1.5 cup ramekins. Set aside.
Lay out the sheets of pie crust on the counter or a cutting board. Using a knife, cut out a circle one inch wider than the bottom of the ramekin. Drape the pastry over the ramekin and seal by pressing gently on the sides of the ramekin. Repeat with the remaining ramekins. Cut pastry scraps into your sweetheart's initials, into hearts, or other decorative shapes and place on top of the pastry. (Obviously this is totally optional!). Brush the pastry with a beaten egg. Place the potpies on the prepared baking sheet and bake until the crust is golden, 35-45 minutes. Let stand for 15 minutes before serving.
Do ahead: The filling can be made and the pies assembled one day ahead. Cover and refrigerate, then bake as directed.
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