Cakes, Pastries & Pies > Entrees > Halloween > Jack O'Lantern Chicken Pot Pies >
Jack O'Lantern Chicken Pot Pies
Nonstick cooking spray
2 TBS olive oil
1 LB potatoes (about 2), peeled & cubed
1 onion, chopped
Kosher salt & black pepper to taste
1/4 C flour
1/2 C dry white wine
2 C chicken broth
1 small rotisserie chicken (fully cooked, chopped into pieces)
1 C fresh parsley, minced
1/4 tsp. ground nutmeg
2 sheets frozen puff pastry
1 egg, beaten
Preheat oven to 375-degrees F. Coat eight 6-oz ramekins (6 oz. each, 3-1/2" round) with nonstick cooking spray; set aside. Heat olive oil in a large skillet over medium heat. Add cubes potatoes, onion, kosher salt and black pepper; cook covered, stirring occasionally, until tender, about ten to twelve minutes. Stir in flour and cook for one minute. Gradually stir in wine and chicken broth; bring to a boil. Add the chopped chicken pieces, parsley and nutmeg. Divide mixture among the ramekins (about 3/4 C of mixture into each). Place ramekins on a baking sheet with a rim. Using a 3-3/4" pumpkin cookie cutter and a 3/4" triangle cookie cutter, cut out pumpkins and their faces from the puff pastry. Place Pumpkin face pastry on each ramekin; brush with beaten egg. Bake until golden brown and puffed, about twenty to twenty-five minutes. Serve.
Related Links:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
