CHICKEN POT PIES WITH A SHERRY MUSHROOM SUPREME SAUCE

There are a zillion ways to make this comfort food classic. I really like this one. It uses puff pastry on top with a chicken mushroom supreme sauce. It can be made with leftover rotisserie chicken or like I made it with bone in chicken thighs. It adds a bit more chicken flavor I think.

I grew up eating little frozen pot pies from Marie Calendar’s or Banquet. But this method removes some of the dough factor by not having a bottom layer of pastry. Plus, puff pasty is inherently a little lighter than a pie crust.

This supreme sauce recipe lends itself perfectly to chicken and dumplings as well.

This recipe made 3 (8 ounce) ramekins. I used one sheet of puff pastry, thawed then rolled out to about 1/8 inch thick.

INGREDIENTS:

For the sauce:

• 2-3 bone in chicken thighs

• Kosher salt and black pepper

• Canola oil

• 4 tbsp unsalted butter

• 1/4 cup diced shallots

• 2 thin sliced garlic cloves

• 1 1/2 cup cremini or white mushrooms, thin sliced

• 2 fresh thyme sprigs

• 1/2 cup dry sherry

• 2 cups low sodium chicken stock

• 2-3 tbsp flour

• 1/2 cup heavy cream

• 1/2 cup diced carrots, cooked

• 1/4 cup frozen peas

For the pot pies:

• 1 sheet of puff pastry

• 1 egg, beaten with 1 tbsp mik

• Kosher salt

• Garlic powder

• Grated parmesan

• 2 tbsp chopped parsley

DIRECTIONS:

• Thaw out the puff pastry sheet for about 30 minutes. Season the thighs with salt and pepper. Place a medium skillet over medium heat and add about 2 tbsp of canola oil. When the oil is hot, add the thighs skin side down and brown thoroughly on both sides. Drain all the oil from the skillet and add the sherry to deglaze the pan. Let it simmer for 1 minute then add the stock and bring to a simmer. Add the thyme sprigs. Lower the heat to a simmer, cover, and cook until the internal temperature of the chicken is 165 degrees, about 25 minutes. Remove the thighs to a plate and allow to cool enough to handle. Remove the skin and bones and discard. Cut up the chicken into 1/2 inch pieces. Set aside.

• Place a large saucepan over medium low heat and add 4 tbsp of butter. Then add the sliced mushrooms and cook, stirring, for 8-9 minutes. Add the shallots and garlic and stir for 1 minute. Season with salt and pepper.

• Add 2-3 tbsp of flour and stir for 1 minute. Add the stock and bring to a simmer, stirring, allowing the sauce to thicken a little. Lower heat, cover, and simmer for 15 minutes.

• Add the peas, cooked diced carrots, parsley, and cream and bring to a simmer to heat through. Turn off the heat and keep warm.

• Preheat the oven to 400 degrees.

• Open the thawed puff pastry sheet and place on a lightly floured work surface. Using a rolling pin, roll it out to 1/8 inch thick. Measure 3 circles about 1/2 inch wider than your remekins.

• Fill the ramekins to 1/4 inch from the top with the sauce. Place a puff pastry circle on the top and crimp it all around the edge. Brush with the egg wash. Sprinkle lightly with salt, garlic powder, and grated parmesan. Place the ramekins on a sheet pan then into the preheated oven. Bake for about 12-15 minutes until the tops are golden brown and puffy.

• Let sit about 5 minute and serve.