Yield: Four 4-inch Ramekins
Prep Time: 30 Minutes
Total Time: 1 Hour
Hot Honey Thyme Butter
- 3 Tbsp unsalted butter, melted
- 1 Tbsp Nate’s Hot Honey
- 1 tsp fresh thyme
Chicken Pot Pie
- ½ cup unsalted butter
- 1 small onion, diced
- 2 carrots, diced small
- 2 celery stalks, diced small
- 1 Tbsp minced garlic
- 2 tsp salt
- ¼ cup flour
- 2 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 cup frozen peas
- ½ tsp black pepper
- 1 sheet frozen puff pastry, thawed and cut into 4 squares
Directions
Hot Honey Thyme Butter
In a small bowl, whisk together the melted butter, hot honey and thyme. Set it aside.
Chicken Pot Pie
Preheat the oven to 400℉. Spray four 4-inch ramekins generously with cooking spray.
In a large sauté pan over medium heat, melt the butter. Once melted, add in the onions, carrots, celery and garlic. Sauté for 8-10 minutes, or until the vegetables have started to soften but aren’t mushy. Stir in the salt.
Sprinkle the flour over the vegetables, then stir constantly for 1 minute. Slowly add in the broth a little at a time, making sure the mixture is completely combined before adding more. This will thicken up into gravy. Stir in the chicken, peas and black pepper, then remove from the heat.
Divide the mixture into four 4-inch ramekins, filling completely full. Top each ramekin with a square of puff pastry. Cut a small “x” in the center of each crust to vent.
Bake for 10 minutes, then remove from the oven and brush each crust with the Hot Honey Thyme Butter. Bake for an additional 5-10 minutes, or until the crust is golden but not burnt.
Remove from the oven and cool slightly before enjoying.
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