Chicken Pot Pie
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 635
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 31
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 75
- Cholesterol
- 274
- Sodium
- 1719
- Total: 2 hr 10 min
- Active: 40 min
Ingredients
5 tablespoons all-purpose flour, plus more for dusting
1 sheet puff pastry (preferably Dufour), thawed as the label directs
4 cups low-sodium chicken broth
1 teaspoon whole black peppercorns
3 sprigs thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 large onion, quartered
4 skinless, boneless chicken breasts
3 tablespoons unsalted butter
1/2 cup frozen pearl onions, thawed
2 medium carrots, peeled and diced
1 cup sliced white mushrooms
1 cup frozen peas, thawed
1 cup milk
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
NOTE: You¿ll also need 4 ovenproof bowls or ramekins, about 2 cups each.
Directions
- Prepare the crust.
- Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling.
- Cook the chicken.
- Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, then reduce the heat and simmer 30 minutes.
- Add the chicken to the pot. Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Using tongs, transfer the chicken to a plate to cool. Strain the stock through a fine-mesh sieve. You¿ll need 21/2 cups for the filling; reserve the rest for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
- Make the filling.
- 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, until softened, about 5 minutes.
- Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute. Add 2 1/2 cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes. Remove the skillet from the heat. Add the chicken and chopped thyme; season with salt and pepper.
- Form the pot pies.
- Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls.
- Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal. Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.