recipe: individual chicken pot pies

taken from: Food Network

changes: 1) halved the recipe since I was only making 2 mini-pot pies, 2) used puff pastry for the crust, 3) added extra seasonings (garlic powder, Italian seasoning, white pepper, parsley, oregano, seasoning salt)

photo taken from MarthaStewart.com because
i can never remember to take one

ingredients (for 2 pot pies)

- 2 tbsp butter

- 1/2 a medium onion, finely diced

- 1 medium carrot, finely diced

- 1 stalk celery, finely diced

- 1/8 cup all-purpose flour

- 1.5 cups low-sodium chicken broth

- 1/8 cup dry white wine (or addt'l chicken broth)

- 1 cup shredded or chopped cooked chicken breast

- 1/8 tsp tumeric

- 1/4 tsp ground thyme

- 1/2 tsp garlic powder

- 1/2 tsp Italian seasoning

- 1/4 tsp white pepper

- 1/4 tsp parsley

- 1/4 tsp oregano

- fresh ground black pepper, salt & seasoning salt to taste 

- 1/8 cup half & half

- 2 5"x 5" squares of puff pastry

- 1 egg white

to make: 

lightly grease the insides of 2 ramekins and set aside. preheat oven to 350 degrees F. melt butter over a large skillet over medium-high heat, ten add the onion, carrots, and celery. cook, stirring veggies around, until the start to soften, about 3 minutes. sprinkle the flour over the veggies and stir to combine. cook the flour-coated veggies for 1 minute, then pour in the chicken broth and wine, stirring to combine. let it heat up and start to bubble and thicken, about 3 minutes. 

stir in the chicken, then add the turmeric, thyme, garlic powder, Italian seasoning, white pepper, parsley, oregano, and salt/pepper. add more broth if it seems overly thick. turn off heat and let the filling cool to room temperature. 

divide the mixture evenly into the prepared ramekins. lay the puff pastry over each of the ramekins, pressing the edges slightly so they seal in place. mix the egg white with 2 tsp water, and brush it on the surface of the crust. cut small vents in the surface of the crusts.

add crusts to a baking sheet, and bake for 20-25 minutes, until crust is nice and toasty and the filling is bubbly. 

results: delish! much easier to assemble than I expected, consistency of filling & flavor was great. i could definitely taste the tumeric and i gave it a slightly-Indian-tasting vibe -- easy to leave out if you want a more traditional flavored p-pie.