individual pot pies!
Oh my word! With the elections and my obsession with my stress jigsaw puzzle that I just had to finish, the time has gotten away from me! This is completely late BUT such a great recipe that I had to go forth with it. If you have been following along with me, you know that I held two small Halloween get togethers which were so much fun. I am posting some photos from the party in case it gives anyone any ideas for next year. I love incorporating some subtle halloween components to the food when I can as you will see from the cupcakes and pot pies. I love the effect of dry ice but I don't like handling it nor do I think its completely safe for consumption so don't see much point in it. In contrast, I found these amazing incense cones that give off the most delicious outdoor, woodsy, fire burning scents that were perfect for creating a smoky look without any of the work! There's a cute new shop in walking distance to me that rotates local artists' wares and this was something that I found on their Instagram feed that I just knew would be perfect. So glad that I did because the effect was super cool and the house smelled amazing!
How cool does that look??
For the cupcakes, I just made my dark chocolate cupcakes with a rich dark chocolate ganache buttercream. To keep it simple, I melted some marshmallows and created "webs" on top and then put some spiders on top to keep in the theme. Super delicious and fit right into the tablescape.
For these adorable pot pies, it was super versatile because my first party was made up of mostly vegetarians, so I decided to make the filling completely vegetarian and for the next day, I added some roasted chicken to the leftover base along with a few chicken bouillon cubes for an added punch of flavor. It was that simple! For the pastry itself, I made my own from a basic recipe that works for me every time but I will say this is one of those times that you could use puff pastry from your local grocery store. It totally works here and makes this recipe that much simpler!
This is such a rich, decadent meal and totally delivers the wow factor. The best part for me is that it can completely be made the day before and put in the fridge. I actually even made a few extra and froze them...you can put these in the air fryer to cook for the time that you are just craving some comfort food or need to get something on the table super quick! How amazing is that??
I mean...adorbs right?! I was a bit cheeky here with the air vent holes and carved out a bit of a pumpkin face. One of these bad boys fit perfectly in my air fryer too. Couldn't be easier than that.
This recipe is pretty simple...you are basically making a creamy soup. I love using my dutch oven for this but you could easily make this in a deep sauce pan. I am going to post the recipe for the chicken pot pie, but you could easily eliminate the chicken and switch up the chicken broth for vegetable broth to make this vegetarian!
Roasted Chicken Pot Pie
3 whole (6 split) chicken breasts, bone-in, skin-on
3 Tbsp avocado or olive oil
5 cups chicken stock
2 chicken bouillon cubes
12 Tbsp (1 1/2 sticks) unsalted butter
2 cups yellow onions, finely chopped
3/4 cup all-purpose flour
1/4 cup heavy cream
1 cup carrots, finely diced
1 cup celery, finely diced
2 cups frozen peas (10 oz)
1 1/2 cups frozen small pearl onions
4 Tbsp fresh parsley leaves, minced
2 Tbsp fresh thyme leaves, minced
1 sheets puff pastry, thawed
Kosher salt, to taste
Freshly ground black pepper, to taste
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with oil. Sprinkle with salt and pepper and roast for 35 minutes until cooked through. Let cool then remove the meat from the bones and discard the skin. Cut the chicken into a medium dice.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions and celery over medium-low heat for 10 minutes, until translucent. Add the carrots and sauté for another 5 minutes or so.
Next, add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Season with 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the chicken, frozen peas, pearl onions and fresh herbs. Mix well. Turn off the heat and let mixture cool while going to the next step.
Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. I used disposable aluminum pie pans which yielded 6 portions as they were more shallow. This could make 4 large portions or 6 medium sized portions depending on what you use.
Lay out the pastry dough on a floured surface and roll each one a bit to flatten. Cut a circle 1 inch larger than the top of whatever bowl that you decide on. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make slits in the top (or a pumpkin face!) to vent the steam. Sprinkle with sea salt and cracked pepper.
Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. If heating up in the air fryer, preheat at 400F for 5 minutes. Place oven safe dish in the air fryer basket (line with foil in case the filling bubbles over) and cook at 400F for 8 to 10 minutes (check on it as all air fryers are different). The crust should be golden brown and cooked all the way through.
I served this with a citrusy salad and roasted purple potatoes and it was a huge hit. Honestly, there's just something about pot pies that just hits everyone the right way. Try this for your family and you will not be disappointed!