Savory Pot Pie With Puff Pasty Topping

True to its name, this is a dish with a savory stuffing and flaky crust on top. Traditionally pot pie will have a crusty bottom too but I have skipped it to cutback on a few calories.I have always wanted to make something similar to Boston Market's Pot Pie and this is my humble attempt. The taste does come close. 

Ingredients:

For the Stuffing:

• 4 Chicken Thighs, Cooked Moist and Tender ( I usually make use of the chicken thighs I used to make Basic Chicken stock)
• 1 Small Red Or Yellow Onion, fine diced
• 1 Medium Carrot, fine diced
• 2 Medium Yukon Gold Potatoes, boiled and cubed
• 1 Medium Red Potato, boiled and cubed
• 2 Stalk Celery, thinly sliced
• 1 Cup Fresh or Frozen Green Peas
• 1-1/2 Cups Skimmed Milk
• 2 Cups Basic Chicken Stock
• 1/4 Cup All-Purpose Flour
• A few grinds of Black Pepper
• 1 Tbsp Butter
• 2-3 Tbsp Olive Oil
• 1 Tsp All-Spice Powder
• Salt as needed

For the Topping:

• Frozen Puff Pastry sheet - 1, thawed just 30-40 minutes prior to baking (to avoid it from clumping)

Procedure:

• In a saute pan, melt the butter and add oil to it. 

• Add the onions, carrot and celery. Saute until the onions are browned.Add the carrots and saute for a couple of minutes.

• To this add the flour and fry.Follow-up with milk.The mixture will start to thicken.  Whisk in the broth and stir to avoid any flour clumps. 

• Note: I save the chicken and vegetables(Carrots + Potatoes) that  I used to make the Basic Chicken Stock and use it in my Pot Pies. If using store-bought stock, boil the carrot and potatoes.
 
• Remove the skin from chicken, shred it and set aside.

• Add the cubed potatoes, all-spice powder and salt. 

• Add the shredded chicken, ground pepper and stir to incorporate. Add more milk if needed.

• Divide the stuffing into 6 "7-ounce" ramekins. 

• Preheat the oven to 400 degrees F. Cut the puff pastry along the folds into 3 rectangular strips. Halve each rectangular strips.  Roll out each sheet on a  floured surface and stretch them to fit the ramekins. Glue the edges to the ramekins with little water. Put slits on the crust for the steam to vent.

• Place them on a baking sheet and stick it into the middle rack in the oven.
 
• Bake for 30 minutes or until the crust is brown and flaky.

• Let it rest for 10 minutes before digging in.

 Make 6 Servings.

Enjoy!