Savory Chicken Pot Pies

Let’s chat about comfort food for a bit shall we.  Winter cooking is laden with delicious soups, stews and wonderful pasta dishes with decadent heavy sauces.  When it is freezing outside it is only natural to crave these comforting foods and snuggle up under a soft blanket watching movies all day.  What dish represents comfort food to my family, Chicken Pot Pie!

I really love chicken pot pies in winter, they are simple to make and are the epitome of winter comfort food.  They remind me of when we rented a cabin a few winters back for New Year’s.  Just sitting in a cabin up north in front of a fire watching the snow fall, it was so comforting and cozy.

Chicken pot pies are pretty versatile too, which is key to feeding those picky kiddos.  You can substitute veggies, add cheeses etc.  I will tell you what this counting Macros thing is hard.  Increasing protein while cutting carbs has me constantly looking for new recipes to try out.  My love of pasta and carb laden breads has been drastically reduced, but everything in moderation right!  I can just leave off the puff pastry if I wanted to but it is so buttery and flakey and delicious I will make my carb sacrifices elsewhere!

So cozy on up and enjoy!

Ingredients:

• 1 1/2 Cups chopped Yellow Onion
• 1 Tbsp Olive Oil
• 12 ounces peeled whole baby carrots (chopped into quarters)
• 1 8-ounce package trimmed green beans (halved crosswise)
• 4 teaspoons chopped fresh Tarragon
• 1 3/4 Cups low-salt chicken broth
• 2/3 Cup Sour Cream
• 6 ounces Garlic Herb Boursin Cheese
• 3 Cups coarsely shredded chicken (I used a store bought roasted chicken skin removed)
• 1 sheet frozen puff pastry, thawed ( I use Pepperidge Farm)
• 1 egg, beaten (for brushing the top of the puff pastry)

Directions:

Preheat oven to 450 degrees.

Add Olive oil to saucepan, on Medium heat add onion and sauté until tender and golden, about 8 minutes. Add next 3 ingredients, stir for 1 minute.

Add chicken broth and bring to boil over high heat. Reduce heat to medium high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes.

Stir in 2/3 cup sour cream, boursin cheese and chicken. Bring to simmer. Season with pepper.

Divide among four 2-cup soufflé dishes or rammekins.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts with beaten egg. Cut small X in center of crusts or pierce all over with fork.

Bake until crusts are golden brown and filling is heated through, about 22 minutes.