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Recipes // Main Dish Chicken and Turkey // Ed's Chicken pot pie

Ed's Chicken pot pie

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By Ed Brown

Ingredients:

  • 1 ea. Fresh Chicken cut in 1/8's
  • 1 qt. Rich chicken broth
  • ½ Cup dry white wine
  • 3 ea. Fresh thyme sprigs
  • 2 ea. Bay leaf
  • 2 ea. Farm Carrots, scrubbed
  • 1 ea. Small yellow or white onion, peeled, cut in half
  • 2 ea. Rib celery, peeled, washed cut in half
  • 1 ½ cup Small button mushrooms, washed
  • 6 ea. Garlic cloves, peeled cut in 1/2
  • ½ Cup heavy Cream + 2Tbls.
  • 1 ea. Egg yolk
  • ½ Cup pre-cooked peas
  • ¼ bu. Flat parsley, washed, roughly chopped
  • 1 Tbls. Fresh tarragon, washed, roughly chopped

For the crust top

  • 1 lbs. puff pastry sheets or fresh biscuit dough, rolled flat, cut into the size of your individual serving dishes
  • 1 ea. Whole egg, beaten
  • 6 ea. sprigs thyme, broken
  • 1 Tbls. Coarse sea salt

Directions:

  1. Pre-heat oven to 375 degrees F.
  2. On a non stick baking sheet, layout tops, brush with egg wash lightly
  3. Distribute thyme and salt equally. Place in oven and bake until golden and cooked approx. 15-18 minutes, remove and reserve in a warm place
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