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Recipes // Side Dishes // Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

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By Chef John DeLucie

Serves 4

Ingredients For The Chicken Pot Pie:

  • 3 chicken breasts, cut up
  • 6 chicken thighs, cut up
  • 1 medium onion, diced
  • 2 stalk celery, sliced
  • 3 whole carrots, chopped
  • Dash of Salt
  • Dash of Pepper
  • 1 cup baby carrots, chopped, blanched, and shocked in ice water
  • 1 cup frozen green peas, blanched and shocked in ice water
  • 1 cup crimini mushrooms, quartered, sautéed in butter, and cooled
  • 1/2 cup pearl onions (fresh or frozen), peeled, blanched, and shocked in ice water
  • 1 sheet frozen puff pastry
  • 1 egg, beaten

Ingredients For the Chicken Sauce:

  • 3 tablespoon butter
  • 3 tablespoon all-purpose flour
  • 1/4 cup chicken broth (from leftover stock)
  • 1/2 cup heavy cream
  • 1/2 teaspoon Tabasco
  • 1/2 teaspoon Worcestershire sauce
  • Dash of Salt
  • Dash of Pepper

Ingredients:

  • 4 Rabbit Legs
  • 1 tablespoon Unsalted Butter
  • 1 tablespoon Spoleto Olive Oil
  • 1 teaspoon Tomato Paste
  • 1 small Carrot
  • 1 small Onion
  • 1 Celery Stalk chopped
  • 2 Garlic Cloves Crushed
  • 2 Thyme Sprigs
  • 2 Fresh Rosemary Sprigs
  • 1 cup Dry White Wine
  • 250 ml Chicken Stock

Cooking Directions

For the Chicken Stock:

  1. Preheat oven to 425 degrees F. Prepare chicken and stock: Place chicken, onion, celery, carrots, salt, and pepper in large stockpot; cover with water. Simmer in covered pot until chicken is no longer pink, approximately 25 minutes. Strain the broth, and set aside to use in the chicken cream sauce.

For the Chicken:

  1. Remove chicken and cool; cut into bite-size pieces.

For the Chicken Sauce:

  1. Prepare chicken sauce: Melt the butter in a medium saucepan. Once the butter has melted, stir in the flour. Add the reserved chicken stock and heavy cream. Stir constantly until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat, add Tabasco, Worcestershire, salt, and pepper.

Assembly

  1. In a nonreactive bowl combine baby carrots, peas, mushrooms, pearl onions, and chicken. Pour mixture into a 9″ by 13″ casserole dish. Pour the chicken sauce over the mixture.
  2. Cut puff pastry to fit casserole dish, leaving a 2-inch border. Cut a hole in the center of the pastry to allow steam to escape. Brush egg over edge of serving bowl as food glue and around crust. Lay puff pastry over filling crimping edges, trimming edges if necessary.

To Finish

  1. Bake until crust is golden brown, and filling is bubbly, approximately 25 minutes. Let stand 5 minutes before serving.
     
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