Chicken Pot Pie

September 24, 2008  //  32 Comments »
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The extent of my experience with chicken pot pie had only been a recipe that my grandmother shared with me a few years ago. It was really good. Really, really good. It also included about half a box of Bisquick. I kid you not. Now that fall has arrived, I began craving your typical comfort foods, including chicken pot pie. Not really wanting to use so much Bisquick, I went out in search of a more authentic version of this classic recipe. I seemed to hit the jackpot with this version from Williams Sonoma and although an authentic recipe would include a traditional pie crust, puff pastry is seriously one of the best things ever.

This chicken pot pie was very easy and straight-forward to put together, and made the house smell absolutely fantastic. Any candle developers reading?? You should develop a chicken pot pie candle. I’d totally buy it. Mmmm. As you can see, I didn’t make individual pies, but rather made a full serving in a 2 quart casserole dish and used 1 full sheet of puff pastry.

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Chicken Pot Pie

Yield: 4 servings

Prep:15 minutes

Cook:45 minutes

Total:1 hour

Ingredients:

8 Tbs. (1 stick) unsalted butter, cut into ½-inch cubes

½ cup all-purpose flour

4 cups chicken stock

½ tsp. chopped fresh thyme

1 bay leaf

½ cup chopped yellow onions

½ cup chopped celery

½ cup peeled and chopped carrots

½ cup chopped white button mushrooms

½ cup chopped red-skinned potatoes

1 cup chopped cooked chicken

½ cup cooked fresh or frozen peas

Salt and freshly ground pepper, to taste

Four 6-inch squares frozen puff pastry

1 egg, beaten with 1 tsp. water

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Directions:

1. Preheat an oven to 400ºF.


2. In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes. Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender, about 5 minutes. Remove from the heat and let cool for 5 minutes. Remove the bay leaf and discard.


3. Divide the filling among 4 ovenproof bowls and place on a baking sheet. Brush the puff pastry squares with the egg mixture. Brush the rims of the bowls with water. Place 1 pastry square on top of each bowl, pressing lightly on the edges. Bake until the pastry is puffed and golden brown, about 20 minutes. Let rest for 5 minutes before serving.


Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Source: Williams Sonoma)


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