This is so good, absolutely comfort food. Now my only advice is that you start this earlier in the day than I did, it takes a while to make it, but it is really worth the effort.
The Chicken
3 boneless, skinless chicken breasts
2-3 tablespoons extra virgin olive oil
Kosher salt & freshly ground pepper
The Vegetables
1/2 package 10-ounce frozen peas
2 cups red potatoes, chopped into bite-sized pieces
1 cup sliced mushrooms
1 tablespoon olive oil
Kosher salt
The Gravy
3 cups low-sodium chicken stock
1/4 cup extra virgin olive oil
1 cups red onions, chopped (about 2 medium onions)
3/4 cup flour
Kosher salt & freshly ground pepper
1/4 cup heavy cream
1/3 cup fresh parsley, chopped
The Crust
2 sheets frozen puff pastry, defrosted overnight in the refrigerator
1 egg
Or Homemade pastry if you feel energetic, that is what I did…because it was faster than thawing the way too frozen puff pastry I bought at three in the afternoon.
Prepare the Chicken (this step can be done the day before)
1. Preheat the oven to 350°.
2. Place the chicken breasts on a rimmed baking sheet, brush the oil over each side, then season with salt and pepper, to taste.
3. Set in oven and roast for 30-35 minutes, cooked through until the internal temperature reaches 165°.
4. Let cool, then chop into bite-sized pieces.
Prepare the Vegetables
1. Steam the peas in the microwave per package instructions. Drain and set aside.
2. Meanwhile, heat a pot of water until boiling, add potatoes and a pinch of salt and boil for 10 minutes; potatoes should begin to soften but still have some crunch. Drain and set aside.
3. In a medium skillet, warm a tablespoon of olive oil over medium heat. Add the mushrooms and cook until soft, stirring occasionally, about 10 minutes.
4. Remove from heat and set aside.
Prepare the Gravy & Filling
1. Heat a large pot over medium-high heat. Warm 1/4 cup olive oil, then sauté the onions until soft, about 12-15 minutes.
2. Meanwhile, in a separate small pot, heat the chicken stock over medium heat.
3. Once the onions are translucent, stir in the flour and reduce the heat to low, stirring constantly, for 2-3 minutes, until the mixture has begun to thicken.
4. Add the hot chicken stock to the flour mixture and bring to a simmer. Stir in 2 teaspoons salt, 1/2 teaspoon pepper and the heavy cream.
5. Add the chicken, peas, mushrooms, potatoes and parsley and mix well. Taste and season as needed.
Prepare the Pies
1. Preheat the oven to 375°.
2. Lightly flour your work surface and roll out the puff pastry sheets, one at a time, until you reach a 12”x12” square. Cut each sheet into four squares; you’ll have 8 total.
3. Divide the filling between 4 ovenproof bowls (I used 10-ounce ramekins).
4. Whisk the egg with 1 tablespoon water; brush the rim of each bowl with the egg wash.
5. Cover each ramekin with a square of dough, crimp the edges, then wash each lightly with the egg wash.
6. Place on a baking sheet and bake for an hour, or until the crust has turned golden brown.
