Chicken Parmesan Pot Pie

My friend was telling me last weekend about this great local restaurant that has really good pot pie and it got me to thinking that I have never attempted to make homemade chicken pot pie and it was one of my favorite dishes as a kid.  So I found this recipe from the famous chef, Fabio Viviani and it sounded really good because it has an italian spin to it, so I set out to make it for dinner last night.  I do have to say that there is a bit of prep work with chopping up all the fresh veggies and seasonings and getting the chicken thawed and ready, but I think it does pay off because it is really delicious.  I love any warm dish that you serve in personal ramekins that make you feel like you're getting a special dish made just for you.  This is definitely something that the whole family will love!

CHICKEN PARMESAN POT PIE

Serves 6  Prep Time: 35 min   Cook Time:  30 min

| INGREDIENTS |

1/2 cup extra-virgin olive oil, plus more for drizzling

1 cup diced celery

1 cup diced onions

1 cup diced carrots

kosher salt

freshly ground black pepper

1 cup diced red-skinned potatoes

4 boneless, skinless chicken breasts, cut into bite-size pieces

3/4 cup flour

2 1/4 cups chicken stock

1 1/3 cup store-bought marinara sauce

6 tbsp. grated parmesan cheese, divided

1/2 cup peas, fresh or frozen

2 tbsp. chopped parsley

2 tbsp. chopped fresh oregano

1 1/2 sheets frozen puff pastry dough, thawed

1 egg


| DIRECTIONS |

1 |  Preheat oven to 400 degrees F.  In a pot, heat the olive oil over medium-high heat.  Add the celery, onions and carrots, stirring occasionally, and cook until the vegetables just begin to caramelize.  Season with salt and pepper.  Add potatoes and cook unit they begin to brown around the edges.

2 |  Add the chicken and cook until no longer pink in the center, about 10 minutes.  Whisk in flour and cook for 1 minute.  Gradually add chicken stock and bring to a boil, whisking constantly until smooth; simmer 1 minute.  Add marinara sauce and 4 tbsp. Parmesan cheese.  Stir in the peas and cook to heat through.  Remove from heat and stir in parsley and oregano.  Season with salt and pepper to taste.

3 |  On a lightly floured surface, roll the pastry dough to a 1/3 in. thickness.  Using a 4" round cookie cutter [or a sharp knife or pizza cutter], stamp out 6 rounds.  Ladle the hot filling into 6 small bowls or ramekins.  Top each bowl with a round of dough.

4 |  In a small bowl, whisk together the egg and 2 tbsp. water.  Brush top of dough with egg wash.  Place the bowls on a foil-lined baking sheet and bake unit the pastry is golden brown and the filling is bubbly, 10 to 15 minutes.  Remove pot pies from oven.  Sprinkle with remaining 2 tbsp. Parmesan and a drizzle of olive oil.  Let stand for 5 minutes before serving.