This dish is an absolute hit no matter where I bring it. Every time someone has tried these pot pies they have asked for the recipe. The puff pastry is a delicious alternative to pie crust and adds a very tasty flakey dimension to the dish.
Once the chicken is poached, I prefer dicing to shredding, though either will work. Utilizing the leftover poaching liquid as the base of the pot pie gives the filling an even richer flavor. I like using Better Than Bouillon Chicken Base over regular chicken bullion, if you do not have either on hand though, add a teaspoon of salt instead. The fresh rosemary gives these pot pies a flavor profile that is different than your tradition pies and is a must try!
Makes 4 servings
Preparation Time: 40 minutes + 30 minutes to chill
Cook Time: 40 minutes
Ingredients:
*1 pound chicken
*1 cup chicken broth
*1 3/4 cups whole milk
*2 teaspoons chicken bullion, I like using Better Than Bouillon Chicken Base
*1 tablespoon fresh rosemary
*3 tablespoons salted butter
*2 garlic cloves, minced
*1 onion, diced
*3 carrots, sliced into small pieces
*3 celery stalks, sliced
*1 teaspoon dried thyme
*2 tablespoon lemon juice + 1/4 cup water together in a measuring cup
*1/4 cup flour, heaping
*1/2 cup grated parmesan
*1 cup frozen peas
*1/2 teaspoon pepper
*1 sheet puff pastry
*1 egg + 1 teaspoon water
Preparation of Chicken:
*Combine broth, milk, and chicken bullion in a large pan. Turn to medium-low heat and bring to a gentle simmer. Add chicken and rosemary.
*Place lid on pan, simmer on medium-low, ensuring it does not boil.
*After 15 minutes remove the chicken and dice. Place lid back on pan and set aside the poaching liquid.
Preparation of Pie Filling:
*Melt butter in a large pot over medium-high heat. Add in garlic cloves and onion, cook for 3 minutes. Add carrot, celery, and thyme, cook for 5 minutes or until carrot is soft.
*Pour in lemon juice and water mixture. Stir continuously until liquid is mostly evaporated.
*Add flour and stir for a minute.
*Combine about half the reserved poaching liquid, stirring it in until all the flour is combined. Making a thick sludge.
*Stir in remaining poaching liquid, parmesan, and pepper.
*Add in diced chicken and peas, stirring til well combined.
*Once mixture is steaming, stir constantly and cook for 3 minutes to thicken the sauce.
*Move off of burner and spoon into baking dishes.
*Cool in fridge for at least 30 minutes.
Preparation of Pot Pie:
*Once mixture is in fridge, remove puff pastry from freezer and let thaw for 20 minutes. Then cut into squares large enough to cover the edge of your baking dishes.
*Preheat oven to 350F.
*Prepare egg wash by mixing egg with 1 teaspoon of water.
*Brush the edge of the baking dishes with egg wash.
*Top dishes with puff pastry, folding down over the sides.
*Brush pastry top with egg wash. Cut a small slice in the middle of the puff pastry with a knife to allow steam to escape while baking.
*Bake 40 minutes or until the puff pastry is a deep golden color.
*Enjoy!
Recipe Creator - Alina Gersib