Chicken Pot Pie
This comforting chicken pot pie features a rich and savory filling of tender chicken, hearty vegetables, and a creamy sauce all encased in a flaky pastry crust. The warm aroma of thyme and bay leaf will beckon you to savor a cozy and satisfying meal perfect for a chilly evening.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) unsalted butter, cut into ½-inch cubes
- ½ cup all-purpose flour
- 4 cups chicken stock
- ½ tsp. chopped fresh thyme
- 1 bay leaf
- ½ cup chopped yellow onions
- ½ cup chopped celery
- ½ cup peeled and chopped carrots
- ½ cup chopped white button mushrooms
- ½ cup chopped red-skinned potatoes
- 1 cup chopped cooked chicken
- ½ cup cooked fresh or frozen peas
- Salt and freshly ground pepper, to taste
- Four 6-inch squares frozen puff pastry
- 1 egg, beaten with 1 tsp. water
Instructions
- Make the Pastry: In a large bowl, whisk together the flour, salt, and baking powder. Add the butter and shortening and cut into the dry ingredients until the mixture is no larger than the size of peas. Sprinkle the ice water over the mixture and, using a rubber spatula, fold and mix until the dough comes together into a rough ball. Turn the dough out onto a lightly floured surface and knead lightly into a cohesive ball. Wrap in plastic wrap and refrigerate for at least 30 minutes while the filling is prepared.
- Preheat oven to 375 degrees F.
- Make the Filling: Place the chicken stock in a small saucepan and warm over low heat.
- In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onion and carrot and saute until the onion is translucent, 10 to 15 minutes. Add the flour and cook for 2 minutes, stirring constantly. Slowly add the hot chicken stock, stirring constantly, and simmer over low heat until thickened, about 1 minute. Stir in the heavy cream, salt, and pepper. Remove from heat and stir in the chicken, potato, peas, and parsley. Transfer the filling to a 9x13-inch casserole dish.
- Assemble the Pot Pie: Remove the pastry from the refrigerator and place on a lightly floured surface. Roll into a 12x16-inch rectangle. Brush the outside of the casserole dish with egg wash, then transfer the pastry to cover the filling. Crimp as desired and press the dough onto the outside of the casserole dish.
- In a small bowl, whisk together the egg and water for the egg wash. Brush the entire surface of the dough with the egg wash, then cut five slits into the surface of the dough. Sprinkle with flaked sea salt and cracked black pepper.
- Bake until the filling is bubbling and the pastry is golden brown, about 1 hour. Allow the pot pie to sit for at least 20 minutes before serving.
Cook Time
45M
Prep Time
PT15M
Yield
4 servings
Nutrition
- Calories: 644 kcal
- Carbohydrate Content: 60 g
- Protein Content: 11 g
- Fat Content: 40 g
- Saturated Fat Content: 19 g
- Cholesterol Content: 73 mg
- Sodium Content: 1189 mg
- Fiber Content: 5 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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