Chicken Pot Pie
A delicious hearty chicken stew topped with golden puff pastry. Can be made with leftover roast turkey or even wild poultry like pheasant.
Ingredients
- 1 Onion medium sized
- 2 stalks Celery
- 3 Carrots
- 6 Mushrooms
- 1 Tbsp Extra Virgin Olive Oil
- 3 Tbsp Butter
- 3 Tbsp All Purpose Flour for gluten free use 1 ½ Tbsp cornstarch
- ¼ tsp Cracked Black Pepper
- ½ tsp Salt adjust salt to taste and according to sodium level in broth
- 1 cup Milk
- ½ cup Cream no more than 18% mf cream
- 1 ½ cup Chicken Broth
- 2 cups Chopped Cooked Chicken or turkey, or more if desired
- ½ tsp Dried Thyme Leaves
- 2 tsp Fresh Thyme Leaves
- ¼ cup Fresh Chopped Parsley
- 1 cup Frozen Peas
- 1 Rolled Puff Pastry Sheet or Block rolled to correct size
- 1 Egg, beaten
Instructions
- Finely dice celery and onion. Peel and cut carrots into small pieces. Wipe mushrooms with damp towel, cut dry ends from stems and chop.
- Slowly cook celery, onion, carrots and mushrooms in a large skillet over low heat in olive oil until soft and fragrant.
- Add butter, sprinkle flour over vegetables and stir over medium heat until flour is combined and no longer dry.
- Add milk, cream and chicken broth and bring to simmer, stirring until thickened. Taste and season with salt and pepper and dried thyme.
- Reduce heat and simmer on low for about 15 minutes until reduced and thick.
- Chop chicken into bite sized pieces and add to skillet while mixture is simmering.
- When stew mixture is thickened add frozen peas and fresh chopped parsley and thyme. Taste one last time for seasoning and pour into a baking dish large enough to hold stew allowing for at least one inch space on top. Choose baking dish that isn't longer than pastry, about 12 inches.
- Preheat oven to 400 degrees.
- Roll pastry sheet into required shape if necessary. Carefully place on top of baking dish, trimming edges and rolling or pinching as necessary to keep pastry from overhanging. With a very sharp knife, score lines across pastry without cutting through, in a criss cross direction.
- Beat egg and brush top of pastry. You will not need all the egg.
- Bake on middle rack for 35-40 minutes until filling is bubbling around edges and pastry is golden brown and puffed.
Notes
Calorie and fat content is based on 1% milk and 10% cream. Using a combination of 2% milk and 5% cream will be very similar.
Nutrition
Calories: 438kcalCarbohydrates: 28gProtein: 32.1gFat: 21.5gSaturated Fat: 9.3gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 4.1gTrans Fat: 0.1gCholesterol: 101.3mgSodium: 678mgPotassium: 546.4mgFiber: 4gSugar: 8.7g
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