It’s that time of year to start turning out those famed Kenny & Ziggy’s chicken pot pies. Golden domed chicken pot pies made from scratch. They've long been one of the most popular dishes at the famed deli. Last spring, the pies disappeared from the menu as the weather warmed, but with autumn’s return, hungry Houstonians once again have their chicken in every pot!
In a large pot, melt butter until just foaming (do not brown) and add the carrots, celery and onions. Cook until the onions are translucent and the carrots begin to soften. Add the diced chicken and cook until firm, about five-seven minutes. Slowly add the flour and mix well. Cook until well incorporated but do not brown.
Slowly whisk in the chicken stock one cup at a time, stirring continually until there are no lumps. Stir in peas. Add the pepper. Add salt to taste. Cover and keep warm.
Cover two large baking sheets with parchment paper and pre-heat the oven according to directions on the puff pastry box (usually 400 degrees). Add the water to the beaten egg and set aside.
On a lightly floured surface (or marble top) roll out pastry until about ¼ inch thick, brushing away any excess flour. Seal cracks using a little water. Using a sharp knife or pizza cutter (preferably chilled) cut out 4-6 circles slightly smaller than the size of your serving dishes. Brush with egg wash and transfer to backing sheets, placing them at least one inch apart. Bake at 400 degrees for 20 minutes, then lower temperature to 350 degrees and bake until the pastry is about two inches high and browned, approximately 10-15 minutes longer. Remove from oven.
To serve, divide the pie mixture between 4-6 plates. Top each with a pastry dome and serve immediately.