Cat Cora’s Chicken Pot Pies

Cool weather and crisp air make it the perfect time for comfort food. Here is a special recipe I found on McCormickGourmet.com from Iron Chef, Cat Cora.  Chicken Pot Pie has long been an American classic and in this recipe, Chef Cora’s puts her spin on it, by utilizing individual ramekins for the pies and incorporating the savory flavors of rosemary and thyme.   Frozen puff pastry saves time and stress, so this meal is still simple.  An added bonus –  since you are making them individually you can freeze some for later use.  Love it!

For more recipes like this one check out McCormick Gourmet.

Savory Chicken Pot Pies

Prep Time: 25 minutes
Cook Time: 45 minutes

Ingredients:

  • 6 ramekins or soufflé dishes (8- or 10-ounce)
  • 1 package (17.3 ounces) frozen puff pastry (2 sheets), thawed in refrigerator
  • 1/2 cup (1 stick) butter, divided
  • 1 medium onion, chopped
  • 1 cup diced carrots (1/2-inch dice)
  • 1 cup diced celery (1/2-inch dice)
  • 1 cup fresh or frozen peas
  • 1 cup diced zucchini (1/2-inch dice)
  • 1/2 cup dry white wine
  • 4 cups shredded roast chicken, without skin
  • 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt , divided
  • 1/2 teaspoon freshly ground McCormick® Gourmet Collection Black Peppercorns, Tellicherry , divided
  • 3 cups chicken stock
  • 2 tablespoons McCormick® Gourmet Collection Thyme Leaves
  • 1 tablespoon McCormick® Gourmet Collection Rosemary, Crushed
  • 1/3 cup flour
  • 1 cup heavy cream

Directions:
1. Using one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place on tray. Cover with plastic wrap. Refrigerate until ready to use.
2. Preheat oven to 400°F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Set aside.

3. Bring stock, thyme and rosemary to boil in medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons butter in medium saucepan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper.

5. Pour sauce over mixture in skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Place ramekins on baking sheet.

6. Bake 20 to 25 minutes or until pastry is puffed and golden brown. Serve immediately.

 

 

This recipe was created by Cat Cora, Bon Appetit Executive Chef, for the McCormick® Gourmet Collection.
Image Credit to Mccormick.com

 

 

11 Responses to Cat Cora’s Chicken Pot Pies

  1. Dawn says:

    Yes it’s Cat Cora’s recipe – I hope I made that clear in the title and credits :D

  2. kmax says:

    It is her recipe – it says so at the bottom.

  3. Mims says:

    Cat Cora was/is the chef for Bon Appetit. It’s probably her recipe.

  4. [...] with guests’ initials. Prepare pies ahead of time and then heat through just before serving. Check out the Chicken Pot Pie recipe and instructions.Deconstructed Baked Alaska – As the Baked Alaska is marched through the Governor’s Ball, [...]

  5. 5 Ways To “Luxe” up your Oscar® Night for Less says:

    [...] While the stars are dining on Wolfgang Puck’s Chicken Pot Pies topped with shaved truffles, treat your guests to personal chicken pot pies.  If you really want to get fancy, monogram each pie with guests’ initial. Recipe Go> [...]

  6. Anonymous says:

    I will have to tell my buddies about this website!…

  7. Larry Crawford says:

    This is essentially the same as a recipe from Bon Appetit, Oct 2007. Both use ramekins, both use puff pastry and both use roast chicken. I did it for my wife and me, then for a dinner party of nine. I used 16 oz ramekins and all were emptied. The Bon Appetit recipe calls for fresh marjoram instead of rosemary and thyme. I used some dried marjoram and dried tarragon and a pinch of dried chervil. There was also no wine in the Bon Appetit recipe. The biggest in what I did and these two is I cooked bone on chicken in a rich chicken stock and enriched the stock further with some Better Than Bullion chicken concentrate. I used whole baby carrots, halved haricot verts, and baby limas.
    My wife thinks it’s the best thing I’ve ever cooked. I can’t agree with that, but it is fantastic.
    A question. I am going to embark on a cookbook. Can one use a recipe that is published with personal tweaks and not violate copyright laws. It appears that that is what Cat Cora did, so I assume it’s OK.

  8. admin says:

    Wow Karen! Thanks or sharing, I am going to try it that way too. I like one dish :)

  9. Karen Bechard says:

    This is a great recipe! I made it in a 9×13 casserole pan and put the puff pastry dough over the top and hanging over the edges. I also substituted the Thyme and Rosemary for Herbes de Provence. I probably put about 2 tablespoons or so in it. I also deleted the wine for more chicken stock. It is one of those recipes that takes adaptation well. We ate it for three meals. I can’t wait to make it again!

  10. JMT says:

    WOW! The Thyme and Rosemary made this dish explode with flavor! I made 10 individual pies for our guests, and had to hide 3 for left overs for the NFL game the next day. I wish Chef Cat Cora could have heard the comments! This is fabulous. Thank you Chef!

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