Individual Chicken Pot Pies with turmeric, Parsley, Dill
Ingredients (Makes 4 individual pot pies)
2 tbsp butter or coconut oil
2 shallots, diced
2 stalks celery, diced
2 medium carrots, diced
2 tbsp all-purpose flour
1 tsp turmeric
1 quart chicken stock
A few sprigs of fresh parsley and dill (wrapped in cheesecloth, tied with twine for easy removal)
1 tbsp freshly chopped parsley and dill (for garnish)
Salt and pepper, to taste
2 chicken breasts
1 sheet puff pastry (thawed)
1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Heat a medium sauté pan over medium-high heat. Season chicken breasts with salt and pepper, then sear on both sides until golden brown (but not fully cooked). Remove and set aside.
Heat 2 tbsp of butter or coconut oil in the same pan over medium heat. Sauté celery, carrots, and shallots until soft and translucent, about 5 minutes.
Sprinkle in the flour and turmeric, stirring constantly, and cook for 2-4 minutes until the mixture is golden and fragrant. Add the parsley and dill bundle, followed by the chicken stock. Stir well and bring to a simmer. Let the mixture thicken slightly, about 5-7 minutes.
Return the chicken breasts to the pot and reduce heat to low. Let simmer for 8-10 minutes until the chicken is cooked through. Remove the chicken breasts, shred them by hand or with forks, and stir the shredded chicken back into the pot. Discard the herb bundle. Taste and adjust seasoning as needed with salt and pepper.
Divide the chicken and vegetable mixture evenly into oven-safe bowls or ramekins. Cover each bowl with puff pastry, pressing the edges to seal. Poke small holes in the top to let steam escape.
Place the bowls on a baking sheet to catch any overflow. Brush the puff pastry with beaten egg for a golden crust. Bake for 18-22 minutes, or until the puff pastry is puffed and golden.
Let the pot pies cool slightly before serving. Garnish with freshly chopped parsley and dill. Enjoy this comforting, flavorful dish!
Notes
You can use leftover chicken or shredded rotisserie chicken for a quicker option. Simply add the cooked chicken before assembling and baking the pot pies.
