Chicken Pot Pie For Mother's Day

amatteroftastemi.com
amatteroftastemi.com

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Mother's day is about two weeks away and for many of us that means the usual card and flowers, but for some of us it also includes making a meal of some kind. The meal often is breakfast in bed or brunch at a fancy restaurant. Why not try and break away from the mold and do something different? Make a Mother's day dinner that uses one of the most comforting dishes known to man kind; the chicken pot pie. The dish is a tad more difficult than others so it shows you care while tasting great at the same time. Instead of going for the obvious this year, try branching out and trying something different.





Ingredients:

  • 4 tablespoons butter

  • 1/2 cup chopped onions

  • 6 tablespoons flour

  • 2 cups chicken stock

  • 1 cup half and half

  • 2 cups diced potatoes

  • 1 cup diced carrots

  • 1 cup sweet peas

  • 2 cups shredded chicken, cooked

  • Salt and pepper

  • 1 box frozen puff pastry

Directions:

  1. Preheat the oven to 400 degrees F. Grease 4 individual ramekins.

  2. In a large pan melt the butter. Add the onions and sauté for 2 minutes. Stir in the flour and cook for about 3 to 4 minutes to make roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken.

  3. Stir in the half and half and continue to cook for about 4 minutes. Stir in the potatoes, carrots, peas and chicken. Cut out a circular piece of pastry and line the ramekins with the crusts. Pour the filling into the prepared ramekins. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Poke a few holes on top of the crust to allow steam to come out while baking. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy.