SAVORY CHICKEN POT PIES

INGREDIENTS 6 Servings

• 6 ramekins, 8 or 10 ounce  Substitutions available
• 1 package (17.3 ounces) frozen puff pastry, 2 sheets, thawed in refrigerator
• 1/2 cup (1 stick) butter, divided
• 1 medium onion, chopped
• 1 cup diced carrots, 1/2-inch dice
• 1 cup diced celery, 1/2-inch dice
• 1 cup fresh peas  Substitutions available
• 1 cup diced zucchini, 1/2-inch dice
• 1/2 cup dry white wine
• 4 cups shredded roast chicken, without skin
• 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
• 1/2 teaspoon freshly ground McCormick Gourmet™ Organic Whole Black Peppercorns, divided
• 3 cups Kitchen Basics® All Natural Original Chicken Stock
• 2 tablespoons McCormick Gourmet™ Organic Thyme Leaves
• 1 tablespoon McCormick Gourmet™ Organic Crushed Rosemary
• 1/3 cup flour
• 1 cup heavy cream

INSTRUCTIONS

1- Ready to learn how to make chicken pot pie? To get started in making this savory chicken pot pie recipe, use one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place the chicken pot pie crust outlines on a tray. Cover with plastic wrap. Refrigerate until ready to use.

2- Next you will make the chicken pot pie filling. Preheat oven to 400°F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Set aside.

3- Bring stock, thyme and rosemary to boil in medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons butter in medium saucepan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden. Immediately add 1 cup of the stock, whisking until the chicken pot pie filling mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper.

4- Pour sauce over mixture in skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with chicken pot pie filling mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Cut slits in pastry. Place ramekins on baking sheet.

5- Bake 20 to 25 minutes or until pastry is puffed and golden brown. Serve the savory chicken pot pie immediately.

Fuente: McCormick

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