Oscar-Worthy Chicken Pot Pie - abc27 WHTM

Oscar-Worthy Chicken Pot Pie

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This shortcut version of a signature dish served at the Governor's Ball is inspired by the event's official chef, Wolfgang Puck. These individual pot pies are to die for and perfect for any occasion!

Serves: 4

Cooking Time: 45 min


What You'll Need:

1/2 cup diced red skinned potatoes

1/2 cup diced fresh carrots

1/2 cup frozen peas

1/4 cup chopped onion

2 cups chicken broth

2 (10-3/4-ounce) cans condensed cream of celery or cream of chicken soup

1/3 cup white wine

1/4 teaspoon thyme leaf

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups cooked rotisserie chicken, chunked

1 sheet frozen puff pastry (from a 17-1/2-ounce package), thawed

1 egg, lightly beaten


What To Do:

1. Preheat oven to 400 degrees F.

2. In a large skillet over medium heat, combine potatoes, carrots, peas, onions, and chicken broth. Bring to a boil, reduce heat to low, and simmer 12 to 15 minutes, or until fork-tender. Stir in remaining ingredients except puff pastry and egg, and cook just until heated through.

3. Spoon mixture evenly into 4 ramekins or 2-cup-size ovenproof bowls. Cut puff pastry into 4 squares and place over top of each ramekin, allowing pastry to overhang the rim. Brush with egg.

4. Bake 25 to 30 minutes, or until pastry is golden brown.


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