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Individual Chicken Pot Pies (Emeril Lagasse) Recipe

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Individual Chicken Pot Pies (Emeril Lagasse)
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Ingredients
40
Count
Nutrition
540
Calories
Total time
230
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F. Lightly grease 6 (10-ounce) ramekins.
  2. In a medium saucepan, melt the butter over medium heat. Add the onions and celery and saute for 3 to 4 minutes. Add the mushrooms, garlic, and a pinch of salt and cook for 4 to 5 minutes. Stir in the flour and cook, stirring constantly, for about 3 to 4 minutes to make a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half-and-half, bring to a simmer, and continue to cook for 4 minutes. Stir in the remaining salt and pepper, potatoes, carrots, peas, chicken, poultry rub, poultry seasoning, cayenne, and parsley. Mix the filling thoroughly and adjust seasonings with salt and pepper, if needed. Divide the chicken mixture evenly among the prepared ramekins.
  3. Place a puff pastry sheet on a lightly floured surface, and roll out slightly to accommodate 3 large circles. Use a 5 1/2-inch round cutter to cut out 3 circles of puff pastry. Repeat with remaining puff pastry sheet. Using a pastry brush, paint the edges of each circle with the egg wash. Place each circle, egg wash side down onto the top of each ramekin, allowing the excess to hang over the edge of the ramekin. Press the excess pastry into the ramekin to seal. Place the ramekins on a baking sheet and bake for 20 to 25 minutes or until the pastry is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.
  4. Roasted Chicken Stock:
  5. Combine all ingredients in large pot. Cover with cold water. Bring water to a boil over high heat. Reduce heat and simmer for 2 hours.
  6. Strain stock through strainer or colander into a large bowl or pot. Press down solids to extract as much stock as possible. Reduce down to 3 cups stock. Let cool and refrigerate for up to a week or freeze.
  7. Yield: 3 cups
  8. Poultry Rub:
  9. In a small bowl, combine all the ingredients thoroughly. Store in an airtight container for up to 3 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 539.73 Kcal (2260 kJ)
Calories from fat 275.05 Kcal
% Daily Value*
Total Fat 30.56g 47%
Cholesterol 70.31mg 23%
Sodium 2099.96mg 87%
Potassium 839.44mg 18%
Total Carbs 48.58g 16%
Sugars 10.86g 43%
Dietary Fiber 7.41g 30%
Protein 20.48g 41%
Vitamin C 22mg 37%
Vitamin A 1mg 34%
Iron 58.3mg 324%
Calcium 130.8mg 13%
Amount Per 100 g
Calories 100.39 Kcal (420 kJ)
Calories from fat 51.16 Kcal
% Daily Value*
Total Fat 5.68g 47%
Cholesterol 13.08mg 23%
Sodium 390.57mg 87%
Potassium 156.13mg 18%
Total Carbs 9.03g 16%
Sugars 2.02g 43%
Dietary Fiber 1.38g 30%
Protein 3.81g 41%
Vitamin C 4.1mg 37%
Vitamin A 0.2mg 34%
Iron 10.8mg 324%
Calcium 24.3mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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