Photo: Casserole Queen Pot Pie Recipe
Ingredients
- 1 sheet frozen puff pastry
- 2 tablespoons butter
- 1 roasted chicken, shredded
- 1/4 cup chopped red sweet pepper
- 2 medium shallots, thinly sliced
- 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon dried tarragon, crushed
- 1/4 teaspoon black pepper
- 2 cups milk
- 1 cup heavy cream
- 1/3 cup dry white wine
- 1 1/2 cups peas, blanched
- 1 1/2 cups carrots, blanched
- 2 potatoes, peeled, diced, and boiled
- 1 egg plus 1 tablespoon milk, for egg wash
Directions
Thaw puff pastry according to package directions.
Preheat oven to 425 degrees F.
Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By jenni_1974
California
on January 17, 2013
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Very tastey recipe. I think poultry & terrigon really compliment eachother. I used turkey (one leg & 1/4 breast. Also, I modified the recipe to be kosher. No milk or butter, just turkey stock and margerine. I was apprehensive- but the dish came out great! No dairy needed :D
After many reviews mentioned a soupy filling; so I mixed a rue and added stock sepertaely from the veggies & meat then mixed together after it thickened.
By sandrajones70_1...
Irvine, CA
on November 16, 2012
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INSANE!
I buy 2 Rotisserie Chickens, shred all meat, I boil the rest of carcass, fat, skin & bones
in large stock pot of H2o, if you have any canned chicken stock or broth left in fridge add that, BUT MOSTLY WATER! add a onion cut into 1/4, celery(if u hv, bay leaf, lil salt, pepper & cpl of carrots, boil for close to 2 hours! THE BEST CHICKEN STOCK YOU'VE EVER HAD... when it cools freeze stock in lg. freezer bags & now you can make some amazing soups!
BTW, I BLANCH CARROTS & POTATOES IN SAME STOCK WATER, THEN ABOUT 1/2 WAY THROUGH, I SIFT OUT potatoes & carrots, cut up and add to the mixture! Way more flavorful!
white wine you would normally drink & a sm. bag of peas
add, 3 tbsp. flour,
1-3 tsp salt(sea salt,
2 C milk
1 1/3 C hvy cream.
A wee bit more tarragon for sweetness.
Taste it to see if it needs more salt b4 you add mixture to baking dish!
Puff pastry is the BEST!
Make sure you use the largest pan you have to cook all ingredients, you'll need it!
By Doc Randy Harmon
Fort Lauderdale...
on November 09, 2012
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I love the concept of this using a puff pastry; however, I have tried this twice and it comes out really milky. I think instead of milk next time I might try half and half or heavy cream.
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