For the ultimate comfort food that your family will love, my chicken pot pie is a winner! It is loaded with juicy chicken & veggies in a savory cream sauce. Top it with a puff pastry crust that turns golden brown and flaky in the oven. Smart Recipes, American Recipes, Chicken Recipes, Recipes Chicken American Puff Pastry Chicken Pot Pie Puff Pastry Chicken Pot Pie Recipe | PT1H Serves 4 Ingredients: 4 Tablespoons Unsalted Butter 2 Medium Carrots 0.67 Medium Yellow Onion 0.67 Small Red Pepper 0.67 Cup White Button Mushrooms 0.67 Teaspoon Salt 0.33 Teaspoon Freshly Ground Black Pepper 1.33 Cloves Garlic 1.33 Teaspoon Fresh Thyme 0.67 Cup Frozen Peas 2.67 Cups Cooked Chicken 0.17 Cup All-Purpose Flour 0.17 Cup Dry White Wine 0.67 Cup Heavy Cream 1.33 Cups Chicken Stock 1.33 Tablespoons Fresh Flat-Leaf Parsley 1.33 Sheets Puff Pastry 0.67 Large Egg Preheat oven to 400 degrees. In a large cast-iron skillet over medium-high heat, melt 2 tablespoons of butter. Add carrots, onions and red pepper. Cook for 5 minutes, stirring occasionally. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 minutes, stir in the garlic and thyme and cook for another 2 minutes. Remove from the heat and stir in the peas. In a large saucepan over medium-low heat, melt the remaining 4 tablespoons of butter. Stir in flour and whisk constantly for 1 minute. Pour in white wine and continue to cook for 1 -2 minutes until almost evaporated. Slowly add the cream and the stock. Bring to a boil, and reduce to a simmer for 5 minutes. Stir in the chicken mixture and season with remaining salt & pepper and parsley. Remove from heat. Transfer chicken mixture into a baking dish. Dust puff pastry sheet with flour and roll out to 1/4 inch thickness. Cover baking dish with the puff pastry pressing a little at the edges, cut 3 small slits in the middle of the puff pastry with a sharp knife to let steam escape, then brush the tops with the egg wash. Bake at 400 degrees for 30 minutes, until bubbly and golden brown.

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