Ingredients:
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 pound boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup milk or cream
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 package puff pastry, thawed
- 1 egg, beaten for egg wash
Equipment:
- 4-6 small ramekins (depending on size)
Instructions:
- Preheat your oven to 375 degrees F (190 degrees C).
- Heat the EVOO in a large skillet over medium-high heat. Season the diced chicken with salt and pepper and cook until browned and no longer pink inside, about 5-7 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add a bit more EVOO if needed. Add the onions, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken stock and milk or cream, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken, about 5 minutes.
- Return the cooked chicken to the skillet along with the frozen peas and thyme. Stir to combine and season with additional salt and pepper to taste. Remove from heat.
- Divide the chicken mixture evenly among the ramekins.
- Roll out the puff pastry on a lightly floured surface. Cut out pieces of pastry that are slightly larger than the circumference of your ramekins. Place the pastry over the top of each ramekin, pressing down around the edges to seal. Brush the top with beaten egg for a golden finish.
- Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the puff pastry is puffed and golden brown.
- Allow the pot pies to cool for a few minutes before serving, as the filling will be very hot. Enjoy your individual chicken pot pies made with a touch of EVOO!