Individual Truffled Cheddar and Chicken Pot Pie
- Celebrate Chicken
- Dinner
- Casseroles
- Cooked Chicken
- Breast
Prepping30min
Cooking—min
Resting—min
- Servings6
Nutrition informationThis recipe contains 45 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
1
Preheat the oven to 375ºF (190ºC).
2
Heat oil in a large skillet over medium heat.
3
Add onion, carrots and potato. Cook, stirring for about 5 minutes.
4
Add 1/2 cup of the chicken stock. Cover and simmer for about 5 minutes until the vegetables are tender. Set aside.
5
Melt butter in a large saucepan over medium heat.
6
Add flour and cook, stirring constantly until bubbling hot but not browned.
7
Whisk in remaining stock and cream. Cook and stir until the sauce is thickened and smooth.
8
Add cheddar cheese. Stir to incorporate.
9
Stir in vegetable mixture, chicken, peas, thyme, truffle (if using) and salt and pepper. Simmer for 2 to 3 minutes.
10
Pour filling into 6 10-12 oz ovenproof soup bowls. Set aside.
11
On a lightly floured surface, roll out puff pastry as thinly as possible.
12
Cut rounds slightly larger that tops the soup bowls. Place pastry over filling.
13
Brush lightly with the beaten egg and with a sharp knife make a cut in the tops of the pastry to allow steam to escape.
14
Bake in the oven for 30 minutes or until the pastry is puffed and golden and the filling is bubbly.
15
The pot pies are lovely served right away and can cool on the plate if necessary.
Recipe noteIf using truffle, use regular aged cheddar. If omitting the truffle, try the recipe with smoked cheddar or truffle cheddar.