I find myself always gravitating towards comfort foods during the Super Bowl. Chicken Pot Pie for me is the definition of comfort food in all of it’s high caloric magnificence. Do yourself a favor this week and make a roasted chicken, extra gravy and then make pot pie the next day with the leftovers.
1 hearty cup of picked chicken
1/2 cup of gravy (night before)
1/2 cup carrot small dice
1/2 cup peas
1 sheet of puff pastry
1 cup milk
1 tbs butter
1 tbs flour
The Pot Pie
Lets start with the béchamel. We’ll later add the previous nights gravy too to fortify the chicken flavor. In a medium sauce pan add the butter then flour once the butter is melted. Cook the roux for 2-3 minutes then add the milk. Lower the heat to low and cook staring constantly for 20-30 minutes until it reduces by half. Pass through a stainer than add the gravy. Season with salt and pepper.
Preheat the oven to 400 and begin to cut out your puff pastry to size of your ramekins for both the top and bottom. Place them on a silpat or parchment lined sheet tray and brush with egg wash. There will be extra pastry so cut them into triangles and put them on the silpat to use later for extra crunchiness to the final pie.
Blanch the peas then the carrots until they have a little bite to them still. Add the chicken to the béchamel and the vegetables. Simmer on low for a 2 minutes then add the extra pieces of puff pastry. Place the bottom piece in each ramekin then spoon the mix over the top. Preheat oven to 350 and place the pot pies in for ~10 minutes. Place the top piece of puff on top and finish cooking for 1 additional minute. Serve immediatly.