Pan Gravy Kadai Curry: 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.