Few things hit the spot more than a hearty chicken pot pie on a cold day. Before you run to the pantry to grab your cream of chicken soup, you should probably know.. This a recipe that is made from scratch. Well, sort of.
This recipe utilizes puff pastry. For those of you unfamiliar with the product, it does pretty much exactly what it sounds like. You bake it in the oven, and the layers (which have butter in between them) puff up into a light, crispy layered crust. Butter, itself, contains water. When the water in the butter evaporates, that makes steam. The steam makes the previously mentioned light, fluffy layers.
This recipe calls for frozen puff pastry, and you're probably wondering why? It's so much easier than making your own and won't leave you with forearms like Popeye. The difference between home made and store bought is negligible when you think about the time you'll be saving. This short cut (unlike so many others) is worth it.
Additionally, this recipe is technically two recipes. You'll find included a recipe to make chicken stock. It has only been slightly modified to cook the chicken. Normally you'd use either bones, or the not tasty parts of chicken.
If you're feeling not quite that ambitious, you can bake off a whole chicken in the oven, and use store bought chicken stock.
Now on to the recipe. You'll need:
1 whole chicken (2 - 3 pounds)
2 stalks celery cut into 2-3 inch pieces
2 carrots, cut into 2-3 inch pieces
1 cup white wine (something you'd drink)
1 large onion, cut into quarters
6 cloves garlic, smashed
1 tbsp sage, chopped roughly
1 tsp thyme, chopped roughly
1 tsp rosemary, chopped roughly
Chicken Pot Pie:
1/2 cup cream
1/4 cup flour
2 sheets puff pastry (thawed)
2 carrots, diced
2 shallots, minced
1 stalk celery, diced
1 cup peas, (fresh or frozen will do nicely. must be thawed if frozen)
1 egg and 2 tbsp of water, whisked together for an egg wash
salt and pepper to taste
- Place all ingredients for stock into a large stock pan. Add water until it covers the chicken. Boil for 45 minutes.
- Skim the grease from the top of the surface every so often. It's no bueno.
- Remove chicken, set aside to cool.
- Boil the stock for about 15 more minutes to reduce. This concentrates the flavor.
- While the stock boils away, remove the chicken from the bone. It should come away easily and be cooked through.
- Shred into bite size pieces.
- Set aside.
- Once stock has completed the 15 additional minutes boiling, strain stock into a reserve bowl or pan.
- In original stock pan, add butter and flour. Whisk over medium heat until combined.
- Add cream, and 2/3 of chicken stock. Stir over medium heat until the mixture thickens.
- Add carrots, shallots, celery, and peas. Stir to combine. Simmer for about 10 - 15 minutes over low heat.
- Taste, and add appropriate salt and pepper.
- Preheat oven to 425 degrees.
- Add shredded chicken. Stir to combine. Adjust seasoning again.
- Take your individual soup crock or souffle dish and flip over on the unrolled puff pastry. Cut a circle about 1/2 inch larger than the crock. Set aside.
- Fill the crock with chicken and vegetable mixture. You should able to fill at least 4 here.
- Place puff pastry on top of crock, sealing the pastry around the edges of a dish for a tight seal.
- Brush lovingly with egg wash for a golden crust.
- Place in oven on a baking sheet for 20 -25 minutes so the crust is golden brown and puffy.