Treat your loved one with this recipe for Inside Out Chicken Pot Pie – great for a romantic dinner (or any other occasion as its so good!)
1/2 Package Puff Pastry Thawed (1 sheet)
1 Tablespoon Olive Oil
4 Tablespoons Unsalted Butter
1/4 Cup All Purpose Flour
1/2 Cup Milk
3/4 Cup Chicken Stock
4 Chicken Thighs (cooked and diced into 1/2″ x1/2″ cubes)
1/2 Cup Onion (chopped)
1 12 Ounce Package Frozen Vegetables – Thawed (I used an Italian vegetable blend)
1/4 Teaspoon Dried Thyme
Fresh Ground Black Pepper
1 Large Egg (beaten)
Preheat oven to 200 C.
In a saute pan heat olive oil over medium high heat and saute onions. Once they have started browning on the edges, add the vegetables. Saute the vegetables until they are hot all the way through. (cut any vegetables that may be larger than bite size)
In a large saute pan melt butter. Once butter is melted, stir in flour. Keep stirring until the mixture is thick and begins to brown. Once the mixture is browning, add in the chicken stock and keep stirring so that the mixture is smooth and free of lumps.
Add in the diced chicken, onions, vegetables, thyme and salt and pepper. Stir to combine all of the ingredients (add salt and pepper to taste).
Unfold the pastry onto a lightly floured surface and roll the pastry into a 16″ x 16″ square. Cut dough into 4 equal squares.
Lightly oil the inside of the cocotte (or ramekin) and place one square of pastry into each dish. Make sure sides are covered with dough and corners are laid over the top of the cocotte.
With a fork, prick the bottom and side dough. Any dough that hangs over the dish, do not prick with a fork. (If you don’t prick the dough, it may rise when you cook it an force the chicken mixture out of the container and all over your oven.)
Put cocottes onto baking sheet and fill each of the dough lined cocottes (or ramekins) so that they are 3/4 full.
Brush dough with egg wash.
Bake in oven for 20 minutes or until dough is golden brown.
Recipe courtesy of My Man’s Belly.