Weeknight Comfort Food

Now, I have really never been one for Chicken (or fill in your favorite meat here) Pot Pies.  Usually they are dry and flavorless with overcooked veggies and chicken.
Well, for some reason I was jonesing for some chicken pot pie...I know, WTF?!
I ran across this recipe (well, something like it) and made some adjustments.  I must say it was pretty damn good! Chicken was perfect, veggies were as well, and the sauce...tasty.  I used puff pastry for the crust on the top and it did the trick.  I have issues with bad/marginal crusts, but how can you go wrong with puff pastry?
It did take a decent amount of prep time, between cutting all of the veggies, grilling the chicken, etc. but if I have the time I'll definitely make this again!

PERSONAL CHICKEN POT PIES

Serves: 4

INGREDIENTS

1 ½ lbs boneless, skinless chicken breasts, grilled and diced (about 3)

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 medium onion, diced

2 carrots, peeled and diced

2 cloves garlic, finely diced

2 celery stalks, diced

4 oz. mushrooms, diced

2 tablespoons all-purpose flour, plus more for dusting

2/3 cups white wine

1 tsp chicken bouillon/caldo

1 cup heavy cream

1 cup chicken stock

1 Bay leaf

2 medium red-skinned potatoes (about 1/2 pound), diced

2 small plum tomatoes, finely chopped

1 17 -ounce box frozen puff pastry, thawed

1 large egg, lightly beaten

DIRECTIONS

Heat the olive oil in a large skillet over medium heat.

Add the onions, celery, mushrooms, carrots and garlic and sprinkle with 1/4 teaspoon salt and Mrs. Dash.  Cook, stirring occasionally, until the vegetables soften, about 8 minutes.

Sprinkle in the flour; cook, stirring, 2 minutes.

Add the wine; simmer until the liquid is almost evaporated, about 1 more minute.

Add chicken stock, the heavy cream, bay leaf, potatoes and 1/2 teaspoon salt to the skillet. Bring to a simmer over medium-high heat and cook until the potatoes are almost tender, 12-15 minutes.

Stir in the chicken, tomatoes and caldo.

Preheat the oven to 350°F.  Set out 4 8-to-10-ounce ramekins. Unfold the puff pastry on a lightly floured surface.  Gently roll out the pastry so it is extended by about 1/2 inch in each direction.  Using a ramekin as a guide, cut out 4 rounds slightly larger than the ramekins with a paring knife.

Divide the filling among the ramekins, filling each nearly to the top. Brush the rim and outer edge of 1 ramekin with the beaten egg.  Set a puff pastry round on top and gently press around the edge to secure the dough. Repeat. Brush the remaining egg over the pastry.

Transfer the pot pies to a baking sheet and bake until the pastry is domed and golden brown, about 30 minutes.  Let stand at least 5 minutes before serving.  Caution: filling will be hot for quite a while!