Inside-Out Chicken Pot Pies

By AzWench

These pretty petite pot pies are served in individual puff pastry cups that have been baked in a muffin tin. The result is an open faced pot pie rich with vegetables lemon-pepper chicken and a homemade Parmesan cream sauce. Hearty and satisfying these little pies are sure to warm up your guests on a crisp fall evening.

Ingredients

• 3 boneless, skinless chicken breast halves (about 6 ounces each)
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon lemon-pepper seasoning
• 5 cups cubed (1/2 inch) red potatoes
• 3 cups carrot pieces (1/2 inch)
• 6 tablespoons unsalted butter
• 1/2 cup celery, finely diced
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme leaves
• 1/2 cup all-purpose flour
• 4 cups chicken stock
• 2 cups cream
• 1 cup fresh corn kernels (from 1 ear)
• 1 bag (16 ounces) frozen green peas, thawed
• 2 cups freshly grated Parmesan cheese (about 8 ounces)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon grated lemon peel
• 1 box frozen puff pastry, thawed

Preparation

Step 1

Preheat the oven to 350 degrees.

Place the chicken in an 8 X 8-inch greased glass baking dish. Pour the lemon juice over the chicken. Sprinkle with the lemon-pepper. Add 1 tablespoon water. Cover tightly with foil and bake until chicken is cooked through but still juicy (an instant-read thermometer registers 155 degrees in the thickest part), 45 to 50 minutes. Transfer to a plate. When cool enough to handle, use 2 forks to shred the chicken.

Combine the potates, carrots, and water to cover in a medium saucepan. Bring to a boil. Reduce the heat to medium and cook until the potates are fork-tender, about 12 minutes. Drain and set aside.

Melt the butter in a large saucepan over medium-low heat. Add the celery and onion and cook until vegetables are softened, about 5 minutes. Add the garlic and thyme and cook for another minute. Gradually whisk in the stock and heavy cream. Add the potatoes, carrots, corn, and peas. Gently simmer over medium heat for 10 minutes to meld the flavors and reduce the liquid, stir often to prevent the cream from sticking. Stir in the Parmesan, salt, pepper, and shredded chicken. Cook for 25 to 30 minutes on low heat, stirring occasionally. Stir in lemon zest, cover, and remove from heat.

Preheat the oven to 400 degrees. Cut each sheet of puff pastry into 4 squares. Turn a muffin tin upside down and coat the cups with cooking spray. Place the puff pastry squares over the prepared muffin cups. Poke about 10 holes in the puff pastry with the tip of a knife. Bake until pastry is crisp and golden brown, about 13 minutes. Remove the puff pastry from the muffin tin and let cool slightly on a rack.

Place each puff pastry bowl on a plate. Divide the creamy Parmesan chicken and vegetable mixture among the bowls. Serve immediately.