Katie Lee's Chicken Pot Pie
- Level: Intermediate
- Yield: 4 pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 157
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 19
- Cholesterol
- 69
- Sodium
- 196
- Total: 2 hr 25 min
- Active: 45 min
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.