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“This recipe is lengthy but easy. It is my favorite comfort food and makes a great gift. I made these in individual sized (7 ounce) ramekins and gave to all of my close friends for Christmas gifts last year.”
2hrs 30mins

Ingredients Nutrition


  1. To make chicken & chicken Stock:
  2. Combine first 9 ingredients in a very large stockpot. Bring to a boil. Reduce heat to a simmer and cook uncovered for about 45-60 minutes. Be careful not to over boil. You want a nice clear chicken stock. Remove chicken and continue to cook stock for 15-20 minutes to intensify the flavor. Remove from heat and allow to cool. Discard solids.
  3. When chicken is cool enough to work with, shred meat and discard skin and bones.
  4. Melt butter in a clean stockpot. Add flour. Cook and whisk constantly until a brown paste forms. Be careful not to burn this roux.
  5. Gradually add 8 cups of the chicken stock, whisking as you add a cup or two at a time. This will ensure no lumps exist. Bring to a boil and reduce heat to simmer for about 15 minutes. Cook until the mixture looks like cream chicken soup. Season with salt & pepper.
  6. Fold in peas, onions, corn, carrots and chicken. Cook for about 15 minutes. Add fresh parsley. Remove from heat.
  7. Meanwhile, cut puff pastry into circles in the shape of your individual sized ramekins. You can also make a large family style pie, depends on your preference.
  8. Fill casserole dishes with stew mixture. Place pastry on top and seal around edges. Cut a few small holes to vent. Sprinkle top with fresh grated parmiggiano-reggiano cheese.
  9. Bake at 350 degrees for 20 - 25 minutes, until top is golden brown.

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