Chicken Pot Pie
Prep Time Minutes 20
Cook Time 1 Hour
|Prep Time Minutes 20||Cook Time 1 Hour||Passive Time||Servings People|
I grew up eating those frozen individual portion chicken pot pies – they were a special treat and I loved them! The crispy dough top crust and the creamy chicken and veggies inside were a great combination. When I make chicken pot pie for my family, I usually make one big pot pie in a 9 by 13 dish, but if you are really motivated, you can make individual pot pies in ramekins. Either way, they will love them!
- 3 Chicken breasts bone-in, skin-on (or 1 cooked rotiserie chicken)
- 3 TBS Olive oil
- salt and pepper to taste
- 5 Cups Chicken stock
- ¼ Cup Extra virgin olive oil
- 2 Onions diced
- 1.2 Cup Flour
- 2 Cups Carrots medium-diced, blanched for 2 minutes
- 10 ounces Frozen peas
- 1 Cup Frozen small pearl onions
- 1/2 Cups Fresh Parsley minced
- 2 Sheets Puff pastry thawed, but still refrigerated
- 1 Egg beaten
- Preheat the oven to 375 degrees F.
- (If using cooked rotisserie chicken, skip this step.) If using raw chicken breasts, place the raw chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a large pot or Dutch oven, heat ¼ cup olive oil over medium high heat and sautee the onions over medium-low heat for 10 to 15 minutes, until translucent.
- Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock to the sauce slowly while you are whisking. Simmer over low heat for 1 more minute, stirring, until thickened.
- Add salt and pepper to taste. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- Grease the bottom of a 9 by 13 baking dish. Place one sheet of the puff pastry on the bottom of the dish. It should be large enough to cover the bottom and begin to come up the sides. If it is not this large, roll it out with a rolling pin to size.
- Pour the filling on top of the puff pastry in the dish. Take the second sheet of puff pastry and flatten it out with a rolling pin until it is large enough to cover the filling and be placed on top of the dish.
- Once on top of the filled dish, brush with an egg wash (1 beaten egg) and sprinkle with sea salt and cracked pepper.
- Place on a baking sheet and bake uncovered for 1 hour, or until the top is golden brown and the filling is bubbling hot.
- Let sit for 20 minutes before serving. To serve, cut squares and serve in bowls– the filling will be gooey! Make sure each person gets a good ration or dough and filling!