Chicken Pot Pie à la Ruby because Fall Season is in the air! 🍁🎃🍂🧡
A hearty recipe guaranteed to bring you and family comfort and coziness on even the gloomiest days. 🍁🎃🍂🧡
🥧 4 Puff Pastry Sheets
🧈 4 tablespoons butter
🥕 1 cup diced carrots
🧅 1 cup diced onion
Optional- 1 cup pearl onion
🌾 1 cup diced celery
🍄 1 cup sliced mushroom
💚 1 cup peas
🌽 1 cup corn
🍚 1/3 cup flour
🍗 2.5 cups cooked chicken
🥃 2.5 cups chicken broth
🍶 1 cup heavy cream
🥛 1/2 cup milk
🌿Fresh herbs: 4 sprigs thyme, 2 springs rosemary, 1 tablespoon sage, 2 tablespoons chives, all roughly chopped
🧂 1 tsp onion powder, 1 tsp garlic powder, salt & pepper to taste
🥧 Melt butter and add the diced carrots, onion, celery and pearl onions. Stir and sauté veggies until they are softened. Add sliced mushrooms and cook for 2 more minutes.
🥧 Add the flour, give it a good stir and cook for another 2 minutes, until the white flour is no longer visible.
🥧 Add the fresh herbs and cook for a couple more minutes until fragrant; then add the chicken broth, stirring constantly to make sure no flour lumps are formed. Season with salt, pepper, onion powder and garlic powder and cook the gravy until thickened.
🥧 Add the cooked chicken and give it a mix. Lastly, add the cream, milk, corn and peas, and bring the gravy to a light boil, while stirring occasionally. Take of the heat and set aside.
🍽 Roll the puff pastry, measure and cut it to fit in the cavity of your ramekins or pie dish.
🍽 Brush the bottom, sides and edge with butter and place the cutout puff pastry inside them.
🍽 ladle the filling into the puff pastry lined dishes, to come up no more than three-quarters of the way to the top of the bowls. Do not overfill; otherwise you will end up with a big mess in your oven!
🍽 Top with another layer of puff pastry and seal the edges all around by hand or using a fork. Brush with egg wash and cut two small slits in the center.
🍽 Place ramekins on a tray and bake them on 425F until puff pastry is golden in color.
Bon Appétit ❤️
MADE WITH LOVE!
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