Chicken Pot Pie Nouveau

Chicken Pot Pie Nouveau Recipe

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2 c
chicken broth
2 c
sliced carrots
fresh rosemary sprigs
4 oz
sugar snap peas, halved
1 c
pearl onions
2 Tbsp
unsalted butter
2 Tbsp
2 c
chicken, cooked and sliced
1/2 lb
puff pastry sheet, thawed
1 tsp

How to Make Chicken Pot Pie Nouveau


  • 1Bring 1 cup broth to a boil, add carrots and rosemary, boil 4 minutes.
  • 2Drain, reserving liquid and discard rosemary.
  • 3Blanch snap peas, drain, rinse under cold water, add to carrots.
  • 4Cut a small "X" in the root end of each onion, being careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.
  • 5Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 - 4 minutes.
  • 6Add reserved carrot liquid and enough broth to equal 2 cups. Cook, whisking, until thickened.
  • 7Add a sprig of rosemary, cover, set aside to cool.
  • 8Lightly butter 4 - 1 1/2 cup ramekins.
  • 9Place a portion of chicken in each, followed by a portion of the vegetables.
  • 10Pour the thickened sauce over each mixture.
  • 11Cover ramekins and place in refrigerator.
  • 12On a cool, floured surface, roll out pastry to form a 1/4" thick rectangle.
  • 13Cut into 4 rectangles.
  • 14Whisk water and egg together, brush the outside rim of each ramekin with egg wash.
  • 15Drape pastry over top and seal edges.
  • 16Trim any excess dough and chill in freezer for 20 minutes.
  • 17Preheat oven to 475 and bake 15 to 18 minutes, until pastry is puffed and well-browned.

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About Chicken Pot Pie Nouveau

Course/Dish: Chicken, Savory Pies
Other Tag: Quick & Easy