Easy chicken pot pie in a ramekin: a quick and effortless comfort food treat

Indulge in the heartwarming comfort of a classic chicken pot pie, now reimagined in the elegant confines of individual ramekins. This recipe offers a delectable fusion of tender chicken, savory vegetables, and a velvety sauce, all nestled within a golden-brown crust.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup frozen peas
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 9 ramekins (6-ounce)
• 1 sheet puff pastry, thawed

Instructions:

1. Prepare the Filling: In a large skillet, sauté the carrots, celery, and onion until softened. Add the peas and cook for an additional minute.
2. Make the Sauce: In a saucepan, whisk together the flour and chicken broth. Bring to a boil, then reduce heat and simmer until thickened.
3. Combine the Ingredients: Stir the shredded chicken, vegetables, and sauce together. Season with parsley, Parmesan cheese, salt, and pepper.
4. Fill the Ramekins: Divide the filling evenly among the ramekins.
5. Top with Pastry: Roll out the puff pastry and cut out 9 circles. Place a circle of pastry over each ramekin and trim the edges.
6. Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
7. Let Cool and Enjoy: Remove from the oven and let cool for a few minutes before serving.

Tips for a Flawless Pot Pie:

• For a richer flavor, use dark meat chicken or a combination of white and dark meat.
• Add a splash of white wine to the sauce for a subtle depth of flavor.
• If you don’t have puff pastry, you can use pie crust or even crescent roll dough.
• To prevent the pastry from becoming soggy, preheat the ramekins in the oven before adding the filling.
• For a vegetarian version, substitute the chicken with tofu or tempeh.

Variations:

• Creamy Mushroom Pot Pie: Add sautéed mushrooms to the filling for an earthy twist.
• Bacon and Leek Pot Pie: Cook bacon and add it to the filling, along with sautéed leeks.
• Sweet Potato Pot Pie: Roast sweet potatoes and add them to the filling for a touch of sweetness.

Finishing Touches:

• Serve with a dollop of sour cream or a sprinkle of chopped chives.
• Accompany with a side of crusty bread or a fresh salad.
• For a special occasion, top with a sprig of rosemary or thyme.

The Ultimate Comfort Food: Chicken Pot Pie in a Ramekin

This chicken pot pie recipe in ramekin is a true culinary masterpiece, offering a perfect balance of flavors and textures. Whether you’re looking for a cozy meal on a cold night or a delectable dish to impress your guests, this recipe will not disappoint.

Questions We Hear a Lot

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the filling and store it in the refrigerator for up to 2 days. When ready to bake, simply assemble the pot pies and bake as directed.

Q: What if I don’t have ramekins?
A: You can use a 9-inch pie plate or individual baking dishes. Adjust the baking time accordingly.

Q: Can I freeze chicken pot pie?
A: Yes, you can freeze unbaked pot pies for up to 2 months. When ready to eat, thaw overnight in the refrigerator and bake as directed.