My Chicken Pot Pie Recipe
I love homemade chicken pot pies. The frozen, store bought type, not so much. I Knew a person who brought those things to work everyday. I mean he brought them every day. They smelled good when he nuked them, but I know from experience, they just aren’t that great. I have a lot of problems with the frozen variety. For one, they are way too starchy. Do you really need potatoes with all that crust? The bottom crust is always soggy and tasteless. I guess they put vegetables in them, but some of the ingredients are unidentifiable. My chicken pot pie recipe has some frozen vegetables, but it has some fresh as well. You won’t find a bottom crust or potatoes, but you will find a nice golden brown top crust to fill your carb cravings.
Chicken Pot Pie Design
At some point you have to decide how much time and effort to put into this. I believe you can design an excellent pot pie, using a rotisserie chicken and a puff pastry crust. This is easier, and less time consuming, without sacrificing flavor or quality. The crust will brown faster, and the chicken allows you add both dark and white meat. Now, you don’t have to use chicken. But, if you use anything other than turkey, you will have to adjust your stock. By all means, use homemade Chicken Stock. As to a vessel for you pies, I like ramekins (12 oz.). They have a classic look, and produce a dramatic effect. It also allows each person to have their own serving, and the pie won’t fall apart. My secret ingredient: Parmesan Cheese! Try it. I know you are going to like it.
Maximum Comfort Food
If there was ever a comfort food, this is it. But this isn’t your store bought, freezer pie. The Parmesan will elevate this into something you will want to serve time and again. This is basically a one pot meal, so the only side I would suggest is a nice green salad. Use a light dressing, though. If you try this chicken pot pie recipe, you will never go back to store bought. It may take a little time to make, but we have cut that down considerably. You will surely put those mushy, bland, starch filled pies to shame.
Chicken Pot Pie Recipe
- 2 Sheets Puff Pastry (14 Ounce Package)
- 1/4 Cup Unsalted Butter
- 3 Carrots, Chopped into 1/4 inch disks
- 1 Medium Onion, Chopped
- 2 Cloves Garlic, Finely Chopped
- 1/4 Cup Flour
- 2 Cups Chicken Stock
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Cup Frozen Peas
- 1/2 Cup Frozen Corn
- 3 Cups Cooked Chicken (Rotisserie)
- 1 Teaspoon Fresh Thyme, Finely Chopped
- 1 Tablespoon Parsley, Finely Chopped
- 1/2 Cup Heavy Cream
- 3 Tablespoons Parmesan Cheese, Finely Grated
- 1 Egg Yolk, Diluted with 1 Tablespoon Water
- Line a baking sheet with parchment paper.
- Preheat oven to 400°.
- Sprinkle a little flour on a clean work surface, and place the puff pastry on the counter. Dust the pastry lightly with flour. Roll the pastry out to about 1/8 inch thickness with a rolling pin. Using a sharp knife, cut out four six inch circles, if using 12 ounce ramekins. These may need to be larger or smaller, depending on the size of the baking dish. Place the rounds on a parchment lined sheet, and refrigerate until ready for use.
- In a large skillet, melt the butter over medium high heat. Add the onion, carrot and garlic. Saute, stirring frequently until the carrots are tender, about eight minutes.
- Add the flour, and cook, stirring constantly about two minutes. Next, add the stock, salt and pepper and bring to a boil. Reduce the heat, and simmer, stirring frequently until the mixture has thickened.
- Remove from the heat, and add the chicken, thyme, cream, Parmesan, parsley, and frozen vegetables (corn and peas). Taste, and adjust the seasoning.
- Ladle the filling into the ramekins, leaving enough space at the top for the filling to expand, about a half an inch. Beat the egg yolk with the water. Remove the pastry rounds from the refrigerator and brush the edges with egg yolk. Place the rounds over the ramekins, and press the excess dough firmly to the sides of the ramekins. Brush the dough with the egg wash. Using a sharp knife, cut a 1/2 inch slit into the top of each pie.
- Transfer to your lined baking sheet, and bake in the oven 15 to 20 minutes, or until the top is evenly browned.
- Carefully remove the ramekins from the baking sheet, and allow to cool for ten minutes. The longer the pies cool, the thicker the filling will be. Garnish with fresh thyme or parsley and serve.