Easy Chicken, Vegetable and Mushroom Pub Pies

Although the calendar indicates Fall is upon us, it hardly feels that way. The nights have been warm, and I have so ached for Autumn suppers. Hardy stews, pot pies, the stuff that warms the body and the soul. Finally, in frustration and longing, I decided to adapt my Beef and Mushroom Pub Pies for chicken. While I believe the recipe would be wonderful – if not better – with “real” cubed chicken, for time and convenience sake, I used canned chicken. The end result was a delicious pub pie that could easily be whipped up on a busy week night. This recipe will easily feed six hungry adults. Served with a simple salad and a crisp apple beverage, it made for a wonderful supper perfect for fall.

Easy Chicken and Mushroom Pub Pies
1 package frozen puff pastry sheet, defrosted
1 egg white thinned with a little water for wash
2 (12.5 oz each) Large Cans Chicken Meat, drained
1 Cup Baby Carrots, sliced
1 small onion, finely chopped
6 ounces mushrooms, sliced
2 tablespoons butter + more to saute vegetables
2 tablespoons all-purpose flour
2 Cups Chicken Stock or Broth
1 Can Le Sure Sweet Young Peas
2 teaspoons crushed dried thyme
6 Ramekins,about 3 inches in diamante

Preheat oven to 450 degrees.

On a lightly floured surface, roll out pastry to remove folds and make smooth. Place ramekins up side down on pastry and give a gentle twist to mark size of circle necessary. Using a sharp knife, cut circles from pastry. Set aside.

In a skillet, melt 2 tablespoons of butter over medium heat. Sprinkle flour over butter and continue to cook until a nice golden roux is created, about 3 to 5 minutes. Add chicken broth or stock, and continue to cook until a nice gravy is formed. Set aside until ready to use.

In a heavy skillet over medium heat, saute carrots in a little butter until just tender, about 10 minutes. Add chopped onions and continue to cook about 5 minutes longer. Flake chicken and add to pan along with mushrooms and saute until warmed through, about 5 minutes.warm chicken, mushrooms, and onion for about 5 minutes. Stir in peas and cook about 3 minutes longer. Remove from heat, pour gravy over chicken mixture, sprinkle mixture with thyme stir to blend.

Place ramekins on a baking sheet to prevent spillage. Spoon filling into ramekins. Place pastry over filling. Use any remaining pastry to decorate circles. Use egg wash to adhere decorations and give pastry a nice golden color when baked.

Bake pub pies in oven until pastry is puffed and golden brown, about 15-20 minutes.

Carefully remove pies from baking sheet. Place ramekins on plates for ease of serving. Let cool about 10 minutes and enjoy.

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