Friday Recipe :: Individual Chicken Pot Pies
I am a huge fan of Nigella Lawson. I love her easy and versatile recipes and I think she has the coolest accent on earth. Today I’d like to share one of my favorite recipes of hers:
(makes 4 servings)
Ingredients
3 bacon strips cut into 1 inch pieces
1 teaspoon garlic infused olive oil (to infuse the oil simply saute the garlic for 20 seconds and remove)
2 cups chestnut mushrooms – sliced {you can substitute with any vegetable, I use peas and carrots}
4-6 chicken thigh fillets cut into 1 inch pieces
2 tbsp all-purpose flour
1/2 teaspoon dried thyme
1 tbsp butter
1 1/2 cup of hot chicken stock
1 tbsp Marsala
2 sheets of puff pastry
The preparation
Preheat oven at 425 F. Begin to fry the bacon strips until they become crisp. Add the mushrooms and saute together until soft. In a zip lock bag combine the chicken and flour and toss it about until fully coated. Add butter to the pan and transfer the chicken stirring until the chicken begins to color.
Next, pour in the chicken stock and Marsala stirring until it forms a thick sauce (about 5 minutes).
To make the pastry rim, simply cut 1/2 inch pastry strips and curl around the top of the ramekins/pots. Dampen the edges first to make them stick. Hand cut circles to use as a tops (the circle should be slightly bigger than the perimeter of the ramekin). Divide the mixture into the 4 ramekins.
Seal the edges with your fingers or the prongs of the fork as shown on the picture above.
Cook for 20 minutes until they puff up into a beautiful golden color.
Bon Appétit and Happy Mother’s Day!
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