Roma’s Savory Chicken Pot Pie

Roma's Chicken Pot Pie
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Adapted from Ina Garten's Chicken Pot Pie, I altered the recipe by using less ingredients, switching out the pie crust for a frozen puff pastry crust and substituted lima beans for the peas.
Servings Prep Time
5-7 people 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
5-7 people 30 minutes
Cook Time
30-40 minutes
Roma's Chicken Pot Pie
Print Recipe
Adapted from Ina Garten's Chicken Pot Pie, I altered the recipe by using less ingredients, switching out the pie crust for a frozen puff pastry crust and substituted lima beans for the peas.
Servings Prep Time
5-7 people 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
5-7 people 30 minutes
Cook Time
30-40 minutes
Ingredients
Filling
Crust
Servings: people
Instructions
Filling
  1. Preheat oven to 400 degrees.
  2. Remove the chicken skin and shred the chicken. Chop the larger pieces into cubes and put the chicken into a large bowl. Set aside.
  3. Peel and cut the carrots into small cubes. One bunch should yield roughly 2 cups.
  4. Boil water in a saucepan and add the carrots and frozen lima beans, cooking for 5 minutes. Drain in a colander and add into the bowl with the chicken along with the frozen pearl onions. Mix together. Set aside.
  5. Use a small saucepan to boil the chicken stock and the bouillon base or bouillon cubes. Once boiled, turn off the flame.
  6. Chop the onion(s) to yield 2 cups. In a dutch oven, or very large pot, add the 1 ½ sticks of butter and melt. Add the onions. Saute on medium to low heat for 10-12 minutes, until the onions are translucent.
  7. Add the flour and stir on low for about 3 minutes. Add the hot chicken stock and heavy cream and stir for another 2-3 minutes until it thickens.
  8. Add fresh ground pepper (about 1 teaspoon) and 2 teaspoons of salt. Stir and then add in the bowl with the chicken, lima beans, pearl onions, and carrots. Stir until all ingredients are very well incorporated. Set aside while working on the crust.
Crust
  1. In a separate small bowl, beat the egg and set aside. You'll use this to brush the pastry before it goes into the oven.
  2. Spray the ramekins with whatever olive oil spray that you have. Fill each ramekin with the filling, leaving about a 1/2" space at the top.
  3. The box of puffed pastry says to defrost in the fridge for 6-7 hours, however, I defrosted on the counter for about an hour and found that faster and easier to start working with the dough.
  4. Carefully fold out the 2 sheets, working with one sheet at a time. Use your rolling pin to roll the dough out (you won't have enough toppers if you don't roll the dough to stretch it out). The sheets are about 9.5" square, so I rolled out to be an inch wider in both directions. I used a ramekin and turned it face down on top of the dough to gauge how many circles I could cut per piece. You'll want to find something in your kitchen that will cut the circle LARGER than the opening of the ramekin. I used to sell Tupperware, so I have a plethora of different sized lids, and I used one that was a tad larger than the ramekin opening and cut my circles using a knife tracing around the outter edge of the lid. Keep in mind you just need to have the topper large enough to crimp over the edge of the opening.
  5. This dough stretches well, so once you have your circle cut, I then used the rolling pin one more time to give myself a tad more dough to crimp. I suggest you try one first before cutting the rest of the circles to make sure you have the correct size that's easy to work with. You can get 2-4 circles per sheet, depending upon the size of your ramekins. There's no right or wrong size to use. It's up to you.
  6. With the leftover dough, I used a small cookie cutter to cut out leaf shapes to add to the toppers. I mean, the puff pastry dough is to die for, so you don't want to waste any spare pieces as it will only add to the thickness of your crust!
  7. Place the crust on top of each ramekin, stretching it out a bit and crimping all the edges. You can just use your fingers to pinch, or use a fork to push in a bit to make sure it adheres around the edges. With a pastry brush, brush each top with the beaten egg. If you've cut out shapes, then add the shapes decoratively on top of the brushed topping. Brush the shapes with the egg mixture as well so the entire topping will get a beautiful golden color.
  8. Place the ramekins on a baking sheet to catch any spillage in the oven. Bake for 30-40 minutes, or until golden brown. Some of the mixture may start to spill down the side a bit, like it did in my picture, but that's okay!
  9. Remove and let sit for about 5 minutes before serving. Enjoy!
Recipe Notes

I used 5 ramekins. You could use ramekins or bake in a small casserole dish, assuming that the puff pastry topping will fit. If using a larger pan, don't cut any circles and lay the piece of puff pastry over the top of the casserole dish to make sure it fits. Cut accordingly, remembering to cut the piece larger than the opening of the casserole dish.

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