For my Chicken Pot Pie table, I've used my crocheted topper along with pretty red polka dot placemats. I made the black and white gingham napkins.
The polka dot hen is from Hobby Lobby, which is nesting in a basket. The candle came from Wimberley, TX and I added a polka dot bow to carry on the theme.
The cheery polka dot ramekins are from Ross and I've used my red Cambridge flatware.
I am on a roll with Puff Pastry lately and wanted to make a comfort dish and decided on chicken pot pie. I had never tried puff pastry on top, but after making it and my hubby declaring it "the best chicken pot pie ever", you'd better believe that I'll be making it this way from now on!!
3 Tablespoons butter
1/2 cup chopped celery
1 cup sliced mushrooms
2 Tablespoons chopped onion
3 Tablespoons flour
1 1/2 cups chicken stock
1/4 teaspoon poultry seasoning
some fresh thyme, taken off the stems or some dried thyme
3 cups cubed cooked chicken
1 sheet of puff pastry
1 egg beaten with 1 T. water
Melt the butter in a large skillet. Add the celery, onion, and mushrooms and cook about 5 minutes. Stir in the flour and cook for about 1 minute. Add the chicken stock, poultry seasoning, and fresh thyme. Stir and cook until thickened. Add the chicken and heat through.
Cut the puff pastry into fourths.
Divide the chicken mixture into four 8-ounce ramekins. Wet the rims of the ramekins with some water. Top each ramekin with the puff pastry square, press down around the rim. It's okay to have an overhang of pastry. Cut a slit in the top to vent. Brush with the egg wash. Bake at 375 for about 25 minutes or until golden brown. YUM!
NOTE: You could but this in a square baking dish and just top with the sheet of puff pastry.
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Thank you for your visit! xo