HOMEMADE CHICKEN AND SHRIMP POT PIE Recipe | Cooking With Carolyn

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop celery, red bell pepper, and onion, along with some fresh thyme and garlic.

In a large skillet over medium-high heat, sauté the celery, onions, and bell pepper in 4 tablespoons of olive oil (or butter or half and half) until soft.

Add 2 tablespoons of all-purpose flour to the skillet and sauté until the flour is cooked and turns light brown, about 3-4 minutes.

Add chopped garlic (1-2 cloves) and sauté for about 30 seconds until fragrant, being careful not to burn it.

Pour in low sodium chicken stock made from a rotisserie chicken and season with salt, pepper, and fresh thyme.

Stir in 1 cup of milk and 1 cup of half and half, then add 1/2 teaspoon of kosher salt and 1 teaspoon of chicken bouillon granules. Adjust seasoning to taste.

Let the mixture simmer on medium heat for about 15-20 minutes, then turn off the heat and set aside.

Roll out puff pastry, cutting one sheet into four equal parts and making small slits in each for venting.

Brush the outside edges of 10 oz ramekins with an egg wash made from 1 whole egg and 2 tablespoons of water.

Add seasoned shrimp (8-10 per bowl), 2.5 to 3 cups of chopped rotisserie chicken, 1/4 cup of frozen peas, and 1/4 cup of frozen roasted corn to each ramekin and mix well.

Seal the puff pastry onto the edges of each ramekin, ensuring it is not touching the filling to allow it to puff up.

Brush the tops of the puff pastry with egg wash and sprinkle with black pepper.

Bake at 400°F for about 20 minutes until golden brown and puffy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens