Katie Lee's Chicken Pot Pie

Total Time:
2 hr 25 min
Prep:
30 min
Inactive:
10 min
Cook:
1 hr 45 min

Yield:
4 pies
Level:
Intermediate

Ingredients
  • 5 tablespoons all-purpose flour, plus more for rolling out the puff pastry
  • 1 sheet puff pastry, such as Dufour, thawed according to package instructions if frozen
  • 4 cups low-sodium chicken broth
  • 1 teaspoon whole black peppercorns
  • 3 sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
  • 2 bay leaves
  • 1 large yellow onion, quartered
  • 4 boneless, skinless chicken breasts
  • 3 tablespoons unsalted butter
  • 1/2 cup fresh pearl onions, peeled
  • 2 medium carrots, peeled and diced
  • 1 cup sliced white mushrooms
  • 1 cup fresh or thawed frozen peas
  • 1 cup milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg
Directions
  • Special equipment: four 2-cup ovenproof bowls

  • Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.

  • Combine the broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, reduce the heat to a simmer and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return to a boil. Reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes.

  • Transfer the chicken to a plate to cool. Strain the stock and set aside 2 1/2 cups; reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.

  • Preheat the oven to 375 degrees F.

  • Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in the 5 tablespoons flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, chopped thyme, salt and pepper.

  • Remove the pastry from the refrigerator and cut into 4 circles using one of the 2-cup ovenproof bowls as a guide.

  • Spoon the filling into four 2-cup ovenproof bowls, then place 1 dough circle on each pot pie, pressing around the edges to seal the pastry to the bowl. Cut a vent in the center of each. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake until the pastry is puffed and dark golden brown, about 35 minutes.


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    This recipe is featured in:

    The Kitchen