Chicken pot pie, with Mom’s homemade pie crust, is one of those special family meal memories I have from childhood. But, until recently, I never attempted to make it myself. For one, I don’t do pie crust — one of these days I’ll have Mom teach me. And for another thing, good pot pies are usually really fattening — this one is no exception.
This winter, I finally caved, and made individual chicken pot pies for the entire family, and individual turkey pot pies for just my husband and I a few weeks later. Instead of battling with pie crust, I oped to use frozen puff pastry sheets…these turned out great. For the pie filling, I picked my favorite parts of both a Neely’s and a Barefoot Contessa recipe. Ina’s recipe calls for pearl onions, so I tried those the first time (in the chicken pot pies), but all four of us agreed that those just didn’t taste right, so I omitted them the next time.
At 22 to 23 Weight Watchers PointsPlus per serving, these are far too fattening for me to cook on a regular basis (although Hubby and the kids would gladly eat them every week). But, I’m happy to splurge a couple times each fall or winter.
- 4 cups fat-free chicken or turkey stock, or broth
- 1 chicken bouillon cube
- 1 stick butter
- 1 sweet onion, diced
- ¾ cup all purpose flour
- ¼ cup heavy cream
- 2 teaspoons salt
- ½ teaspoon freshly ground pepper
- 3 Tbsp dry sherry
- 4 cups diced chicken or turkey, cooked (we grill ours)
- 2 carrots, sliced
- 1 rib of celery, sliced
- 1 cup of frozen peas, thawed
- ½ cup minced fresh parsley leaves
- 2 sheets of puff pastry, thawed and layed flat
- 1 egg, beaten with 1 tablespoon water
- Preheat oven to 375 degrees.
- In a medium sauce pan, heat chicken stock or broth, and dissolve bouillon cube, over medium heat.
- In a Dutch oven, melt butter over medium heat. Saute the onions until translucent, 10-15 minutes. Add flour, cook over low heat, stirring constantly, 2 minutes. Add chicken stock, simmer over low heat for 1 more minute, stirring until thick. Add salt, pepper, cream and sherry. Add cooked diced chicken or turkey, carrots, celery, peas and parsley. Mix well.
- Divide the filling among 4 large ramekin baking dishes.
- Cut each sheet of pastry in half, on the diagonal. Fit each diagonal over each large ramekin, trimming to to leave about ¼ inch hanging over the edge (pull and stretch to fit). Crimp the pastry around the edge of each ramekin, and brush with egg wash.
- Place ramekins on a cookie sheet and bake 35 minutes, until pastry is golden brown.
- Remove cookie sheet from the oven, and serve.