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Chicken Pot Pie


Serves 4-6 people

  • 1.5 lbs Chicken Tenders, Breast or Thigh-Large Dice
  • ½ Large White Onion Med Dice
  • 2 Carrots Med Dice
  • 2 Sticks Celery Med Dice
  • ½ cup Peas
  • 16 oz Chicken Stock
  • 4 oz All Purpose Flour
  • 4 oz Vegetable Oil
  • Puff Pastry Sheets
  • 2 oz Grape Seed Oil
  • 1 Egg

Salt and Pepper TT

Cooking Instructions

For the Roux : Put a small pot on medium  heat with 4 oz oil. When warm whisk in 4 oz AP flour. You may need more depending on consistency. You are looking for it to be a little thicker than pancake batter. Whisk until flour is cooked out approx 3 minutes.

For Pot Pie Filling: Put a Medium size pot on high heat and once warm add Grape Seed Oil. Once oil is hot add Large Dice Chicken and sauté about 3 minutes or ¾ cooked through. Strain the liquid out and add Carrots for approx 3 minutes until tender. Add Celery for an additional minute and then Onion. Saute with onions for 2 minutes and add ½ of Roux and stir until it adheres to the Chicken & Veg stirring consistently. Slowly add Chicken Stock while stirring until you reach a thick batter consistency. Add Peas and let simmer on low heat until Puff Pastry is done. Add Salt and Pepper To Taste.

For Puff Pastry: Roll out Puff Pastry Sheets to half thickness it is originally. Cut out 4 equal squares approx 6”x6”. Take a regular drinking glass and press and twist the middle of 2 squares to cut a whole out. Use egg wash to coat the border of the whole Puff Pastry and lay the cut out one on top and bake on 400 degrees approx 10 min or until golden brown.

Once Puff Pastry is press down on the middle circle area to help create depth in your bowl and scoop the Chicken Pot Pie Filling into each bowl and serve. 

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