Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Chicken pot pie is always a crowd-pleaser. This one gets a boost of fresh flavor from parsley, rosemary, thyme, and sage. Full of plenty of fresh seasonal vegetables and topped with a buttery puff pastry crust, this recipe can be made in a casserole dish and served in steaming, heaping spoonfuls at the table or turned into mini, individual pot pies.
Ingredients
- 1 sheet frozen puff pastry, room temperature
- ¼ cup Italian parsley, chopped
- 2 cups chicken stock
- 1 package poultry blend herbs, chopped (includes 3 tablespoons rosemary, 2 tablespoons sage and 1 tablespoon thyme)
- ½ pound carrots, sliced
- 1 cup cooked pearl onions
- 1 cup cooked peas
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cups cooked chicken, shredded
Instructions
- Preheat oven to 450° F.
- Place puff pastry sheet on smooth surface and sprinkle fresh Italian parsley overall.
- Roll pastry out to incorporate herb into the dough. Set aside.
- Divide fresh Poultry Blend by chopping thyme and setting aside.
- Place whole sprigs of fresh rosemary and fresh sage in a small saucepan with the chicken stock and carrots.
- Bring to a boil, reduce heat and simmer for 5 minutes.
- Add pearl onions and peas and simmer for 3 minutes.
- Drain the vegetables and herbs and reserve the stock.
- Butter a deep 8-inch casserole and add the chicken and vegetables.
- Melt butter in small saucepan over medium heat.
- Stir in flour until thick.
- Whisk in stock until smooth.
- Add chopped fresh thyme and pour over chicken and vegetables.
- Drape puff pastry over casserole dish and fit to suit.
- Crimp edges and brush entire pastry with egg white and water wash.
- Bake 20 minutes, check and if pastry is browning too much, add foil and bake additional 5-10 minutes.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 45 minutes
Servings: 8
One Comment
To make this a little heartier, I added 2 cups of diced potatoes and increased the chicken broth to 2.5 cups. It was very good. The infusion of rosemary and sage added wonderful flavor to the vegetables.