A comfort food staple that marries the classic chicken pot pie recipe with shepherd’s pie. The chicken stew is topped with a buttery mashed potato and sealed with the loving kiss of puff pastry. The recipe is closely adapted from Saveur magazine and a perfect recipe for a cold winter’s night. I have some large ramekins that I love to use, but you could certainly make a smaller version with smaller ramekins.

Serve these pot pies alongside a nice green salad for a lovely meal!

Yield 5 large

Ingredients:

  • 3 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 4 1⁄2 cups whole milk
  • 8 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 lb. chicken breast, cut into 1-inch pieces
  • 10 ounces sliced cremini mushrooms
  • 1 large yellow onion, finely chopped
  • 3 -4 minced garlic cloves
  • 1⁄2 cup flour
  • 1 cup fresh or frozen peas
  • 1 cup frozen corn
  • 1/4 cup chopped fresh parsley
  • 2 sheets puff pastry, thawed
  • 1 egg yolk + 1 tablespoon cream

Directions:

In a large saucepan, cook potatoes in generously salted water until fork tender, about 30 minutes. Drain and process potatoes through a potato ricer and place potatoes back into the pan. Add 1 cup of milk, 4 tablespoons of butter, kosher salt, and pepper and stir to combine until smooth and creamy. Set aside and keep warm.

Season chicken chunks with salt and pepper. Heat tablespoon of olive oil in a large saucepan ( my le creuset pan is perfect). Dear chicken chunks for a few minutes per side until nearly cooked through. Remove from pan, set aside in a bowl. Heat remaining 4 tablespoons of butter in a heavy bottom saucepan over medium-high. Add onions, garlic and mushrooms until soft, about 3 to 4 minutes. Add flour and stir constantly until flour is absorbed and cook for a couple additional minutes. Slowly pour remaining 3 1⁄2 cups of milk and continue to stir bringing mixture to a slow simmer and it thickens (about 6 to 8 minutes) Stir in reserved chicken and its juices, along with the peas, corn and cook 2 minutes longer. Add fresh parsley, adjust seasonings to taste. Divide mixture among 5 -10 oz. Top evenly with a layer of mashed potatoes and set aside.

Heat oven to 375°. Roll out the puff pastry to 1⁄8″ thick. Using a 6 inch round cutter or disk, cut out 5 circles that just cover your ramekin. Mix the egg yolk and cream together and take a pastry brush to brush the rim of each ramekin and cover the potato layered pot pies with the pastry. With the tines of a fork, gently press the edges of the pastry circles to adhere to edges of ramekin. Brush the tops of pastry with remaining egg wash. (Pot pies may be prepared up until this point and refrigerated until ready to bake). Bake in oven on parchment lined baking sheet until tops are golden and filling is bubbling on edges, approximately 35 minutes. Allow pies to cool 10 minutes before serving. Enjoy!