Chicken Pot Pie
Prep Time
20m
It's a chicken pot pie. Like Stouffer's, but less salt
Active Time
30m
Inactive Time
30m
Total
1h 20m
Ingredients
1/4 cup unsalted butter
1 large shallot, finely chopped
1/3 cup flour
3 cups chicken broth
1 cup milk
2 medium carrots, peeled and chopped
(optional) 2 stalks celery, chopped
4 cups coarsely chopped or shredded chicken (1 rotisserie chicken worth)
1.5 cups frozen pearl onions
1.5 cups frozen peas
1 roll refrigerated puff pastry
(optional) 1 egg for egg wash, beaten
salt, pepper, thyme, oregano, parsley, worcestershire sauce to taste
Directions
Warm chicken broth and onions over low heat. Remove from heat when onions sink.
Melt butter over medium heat in large saucepan.
Add shallots, and saute until translucent, about 4 minutes.
Slowly add flour, stirring until incorporated.
Cook, stirring constantly, until mixture is a pale golden color. 5-8 minutes
Remove pearl onions from the chicken broth, while preserving the broth
Add the broth to the flour/shallot mixture, 1/2 cup at a time, whisking to incorporate before adding more.
Add milk, stir, and bring to boil.
Reduce to simmer and thicken, stirring occasionally. About 10 minutes.
Heat oven to 400 F
Add the carrots and cook until just tender, 5-10 minutes.
While carrots are cooking, add salt, pepper, thyme, parsley, and oregano, to taste.
Add the celery and mix together, and cook 2 more minutes.
Mix in the chicken, peas, onions, and worcestershire sauce.
Pour into 9x13 pan. Unfold the puff pastry, and drape over the dish.
If the pastry is smooth, add 3-4 small cuts to the pastry
If using the egg wash, brush over the pastry
Put dish in oven until pastry is golden brown, about 20 minutes. Check after 15 minutes to be sure crust isn't burning.
Let rest 10 minutes before serving.
Source:
https://www.bonappetit.com/recipe/fast-chicken-pot-pie