a pie crust-inspired pumpkin butterscotch brownie.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
| Yield: | 6 pot pies |
Ingredients
- 7 tablespoons unsalted butter, divided
- 5 medium leeks (white and pale green parts only), chopped
- 1 medium onion, chopped
- 3 stalks celery, chopped, divided
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 8 small Yukon Gold potatoes, chopped
- 2 large bay leaves
- ¼ teaspoon ground white pepper
- 1 pinch salt, or to taste
- 1 pinch dried thyme, or to taste
- 1 pinch dried sage, or to taste
- 1 pinch dried rosemary, or to taste
- ¾ cup heavy cream
- 4 medium carrots, sliced
- ½ cup frozen peas
- 4 cups diced cooked chicken breast
- 1 large egg, beaten
- 1 tablespoon water
- 1 (17.5 ounce) package frozen puff pastry, thawed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.
- Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.
- Remove bay leaves. Use an immersion blender to emulsify the liquid.
- Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
- Mix egg and water together and set aside for egg wash.
- Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.
- Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.
- Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.
- Add flour or cornstarch, a teaspoon at a time, to the simmering mixture if too liquidy.
Nutrition Facts
| Calories | 1065 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 183 mg |
| Dietary Fiber | 7 g |
| Protein | 43 g |
| Saturated Fat | 26 g |
| Sodium | 544 mg |
| Sugars | 8 g |
| Fat | 65 g |
| Unsaturated Fat | 0 g |