It seems like the style of recipe that pops it's head up most frequently around the interwebz are those that can be made quickly and cheaply. In other words, a weeknight kind of meal that can be popped in the oven after a long day of work/school/child-rearing and taste like hours spent slaving over that proverbial stove.
If one of those recipes happens to be of a quintessential comfort food - say like chicken pot pie - then it seems to be even more popular.
I made these a weekend or two ago when my in-laws came to visit. I like the versatility of this method that allows for immediate consumption or night-before preparation. If you'd like to make these a day ahead just prep the filling, fill the ramekins, and cover with the puff pastry. Brush with a beaten egg right before popping in the oven and enjoy - home cooked meal on a weekday night.
I'm not going to post a recipe or a nutritional estimate because the variations are just too many to quantify. We'll think of this instead as Chicken Pot Pie Theory.
To serve 4 people one requires four(4) 2-cup ramekins. Or a dish of a nearly equal size.
Each dish should have a good amount of chicken, so allot 1 chicken thigh per guest, or 4 chicken thighs. In a nice, heavy skillet, cook the chicken thighs in a bit of oil for about 4 minutes each side, or until they register 160F internally. Remove from skillet and set aside.
Vegetables and starches like carrots, celery, onion, potatoes, peas, and the like are always welcome. As such, one should have at least 4 cups, raw chopped vegetables. Cook the vegetables until beginning to soften, about 5 minutes, in the same skillet.
Finally a veloute consisting of 1/4 cup flour, 1/4 cup butter, and 3 cups chicken stock should be prepared. Melt the butter in a medium saucepan (or the same skillet) over medium heat, stir in the flour and cook for about 3 minutes - stirring constantly. Add in the chicken stock a tablespoon at a time, stirring to combine thoroughly before adding more. Bring stock to a simmer, cook for about 5-7 minutes or until thickened. Feel free to add in a 1/2 cup of heavy cream if you like, it's a lovely addition. Remember to season to taste with kosher or sea salt and freshly ground black pepper.
Chop the chicken into bite size pieces and place in the ramekins, followed by the vegetables, then cover with the veloute. Top each ramekin with a piece of puff pastry dough, brush with a beaten egg, and cook in a 450F oven for about 20 minutes, or until tops are golden brown. Remember to cut a few venting slits in the dough before baking.
Serve with a fresh salad or appropriate sides.
