Cook It :: Chicken Pot Pie

I adore Chicken Pot Pie.  When ever I'm in a pinch for it - which does happen - I dash over to Metropolitan Market for theirs.  It's in the cold case and only takes about 10 minutes until you have piping hot and delicious pot pie.

But if you have a few minutes, try this recipe which is just as fabulous and is a great use for leftover roasted chicken (make a roast chicken tonight and have pot pie tomorrow!).   Enjoy

Chicken Pot Pie

Serves 3-4

2 tablespoons butter

1 sweet onion, diced

4 medium carrots, diced (about 1 ½ cups)

2 sprigs fresh thyme

3 tablespoons flour

2 cups cooked shredded chicken

½ cup white wine

4 cups chicken stock

2 cubes chicken bouillon

½ cup heavy cream

2 egg yolks, beaten

1 cup frozen peas

1 package puff pastry, defrosted

Preheat oven to 350 degrees.

In a 7-quart dutch oven melt butter over medium heat.  Add onions and cook until translucent, then add carrots, chicken and thyme.  Cook until the carrots are slightly browned on the edges (3-4 minutes).  Dust the top of the vegetables with flour and stir until flour is cooked into the vegetables.

Deglaze the pan with the wine scraping the bottom of the pan to get up any brown bits that have accumulated. When wine is reduced to half, pour in stock and simmer 30 minutes. 

Turn off heat.  In a small heat proof bowl ladle in a scoop of broth from the dutch oven.  Add bouillon cubes and mash them with a fork until dissolved.  Pour in heavy cream and one egg yolk while whisking constantly.  Return mixture to dutch oven and add peas. 

Unfold puff pastry and roll out lightly on a floured cutting board to iron out the creases.  Cut pastry into four equal squares.  Whisk remaining egg yolk and coat the rim of individual bowls with egg.  Scoop chicken mixture into the bowls and top each with a square of puff pastry pressing down to ensure pastry sticks.  Brush the top of the pastry with remaining egg yolk using a pastry brush. 

Place bowls on a cookie sheet and put it in the oven.  Bake 15-20 minutes until pastry is golden brown.  Serve hot.