Name: Classic Chicken Pot Pie
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 1 cup diced onion; 1 cup diced celery; 1 cup diced carrot; 1/2 stick butter; 1 clove garlic, crushed; 1/2 cup all-purpose flour; 1 cup chicken broth; 1 1/2 cups half-and-half; 1/2 teaspoon sea salt; 1/3 teaspoon sage; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground allspice; 1/8 teaspoon ground nutmeg; Pinch dry mustard; Pinch cayenne pepper; 1 pound cooked chicken breast, cubed; 1/4 cup sweet peas; Store-bought puff pastry sheets, for topping

Directions

Preheat the oven to 425 degrees F.
In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Clarkston Union in Clarkston, Michigan

Classic Chicken Pot Pie

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