- 6
- 30 mins
- 55 mins
Ingredients
- 1 package (17.3 oz) frozen puff pastry, thawed and refrigerated
- 1/2 cup butter, divided (4 TBS / 4 TBS)
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 cups sliced mushrooms
- 1 cup fresh or frozen peas
- 1/2 cup dry white wine
- 4 cups shredded roast chicken, no skin (e.g., rotisserie)
- 1 tsp kosher salt, divided (1/2 tsp / 1/2 tsp)
- 1/2 tsp black peppercorns, divided (1/4 tsp / 1/4 tsp)
- 3 cups chicken stock
- 2 TBS thyme leaves, chopped
- 1 TBS crushed rosemary
- 1/3 cup flour
- 1 cup heavy cream
Preparation
Step 1
1) Using an 8-oz ramekin as a template, trace 6 circles on the puff pastry sheets, adding 1" for overhang on all sides. Place circles on tray. Cover with plastic wrap and refrigerate until ready to use.
2) Melt 4 TBS of the butter in a large skillet on medium-high heat. Add onions, garlic, and mushrooms; cook and stir 5 minutes. Add peas; cook and stir 3 minutes, or until tender. Add wine to skillet and bring to boil; stir in chicken. Season with 1/2 tsp of the salt and 1/4 tsp of the pepper.
3) In the meantime, bring chicken stock, thyme, and rosemary to boil. Reduce heat to low, cover and simmer until ready to use.
4) Melt remaining 4 TBS butter in a medium saucepan on medium heat. Sprinkle with flour. Stir with whisk until well-blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil one minute or until stock is thick. Season with remaining salt and pepper. Pour over chicken mixture in skillet, then toss gently until well-coated. Add additional salt and pepper to taste.
5) Fill 6 ramekins each about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry mixture firmly all around sides of ramekin.
6) Place ramekins on a baking sheet and bake in a preheated 400F oven 20-25 minutes, or until pastry is puffed and golden brown (watch last 5 minutes to make sure pastry does not burn).
Makes 6 pot pies (1 pie = 1 serving). One serving = 18 Weight Watchers points