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Chicken Pot Pie

Welcome back!
Today, we have a delicious pot pie recipe! This type of dish has a long history all the way back to Romans, who cooked meat in a similar manner: in a pastry shell. It's come a long way since then, and is now known popularly in the US as pot pie! Chicken appears to be the most common meat put in the dish, but you really can put anything you like; same goes with the vegetables, you really can mix and match with whatever you have in your pantry/fridge.

Chicken Pot Pie


Makes 4 pot pies

Ingredients:

  • 1 whole cooked chicken breast, diced (about 2 cups)
  • 3 tablespoons butter
  • 1 small onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 stalk celery, diced
  • 3 tablespoons flour
  • 2 small carrots, diced (about 2/3 cup)
  • 1 medium russet potato, diced (about 2 cups)
  • 1/2 cup corn
  • 1/2 cup frozen peas
  • 1 1/2 cup broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Herbs like fresh thyme (optional)
  • 1 egg for egg wash
  • 1 puff pastry

Directions:

  1. Steam the carrots and potatoes in advance so they're ready for step 5.
  2. In a pot, saute the onion, garlic, and celery with the butter.
  3. Once that is cooked and the flavor has come out, add the flour.
  4. Slowly add in the liquids (the broth and heavy cream) and mix it in.
  5. Add in the steamed carrots and potatoes and mix. Add in the peas and corn and mix.
  6. Add in the seasonings, that is, the salt, pepper, and herbs, if any.
  7. Get out your bowls for serving the pot pie in (we used 14 ounce ramekins but that's not necessary) and split up the mixture into these bowls. The filling should go up about 80% of the way. If it's too full, then it may leak out.

  8. Apply egg wash around the edges of the bowl.
  9. Cut the puff pastry in fourths (4 even squares) and cut little slits in the top to give the filling some air while cooking.
  10. Put the puff pastry on the bowl and apply egg wash to the top.

  11. Bake these in the oven at 400°F for 20 minutes.
  12. Enjoy!
Of course, this is for individual pot pies, but chicken pot pie is commonly served as one big pie. Fortunately, as the filling is all the same, you can adapt this recipe to make such a pie, you'd just have to find the right proportions and cooking time. Perhaps that may be added at a future time?

-Chefpo
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