Zach loves chicken pot pie, so I figured since yesterday was my food shopping day, I would get the ingredients to make the latest and greatest pot pie recipe I have seen. That would be Kate Lee's recipe I discovered in the Food Network magazine a couple months ago. I was a little nervous at first to undertake this recipe for dinner last night - as it was only yesterday afternoon I decided to make it. It turned out to not be too difficult and nothing super fancy involved ingredient or direction wise. The recipe notes it takes 2 hours and 10 minutes...took me more like 2 hours and 40 minutes, but I was Insta snapping all along the way, which added some time. After all, I am not an expert, but with following directions I completed this recipe and both Zach and I loved it. Two thumbs up! xo RCN
Ingredients: Recipe yields 4
5 tablespoons all-purpose flour, plus more for dusting
1 sheet puff pastry (I used Pillsbury), thawed as the label directs
4 cups low-sodium chicken broth
1 teaspoon whole black peppercorns
3 sprigs thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 large onion, quartered
4 skinless, boneless chicken breasts
3 tablespoons unsalted butter
1/2 cup frozen pearl onions, thawed (I used frozen thawed chopped onion)
2 medium carrots, peeled and diced
1 cup sliced white mushrooms
1 cup frozen peas, thawed
1 cup milk
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
FOR CRUST & CHICKEN: Sprinkle a little flour on parchment paper on a baking sheet. Roll out crust on parchment paper to about 12 inches square. Cover with plastic wrap and refrigerate until ready to prep for baking.
Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, then reduce the heat and simmer 30 minutes. Then add the chicken breasts to the pot.
Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, about 15 minutes. Transfer the chicken to a plate to cool. Strain the stock through a fine-mesh sieve. You'll need 2 1/2 cups for the filling; reserve the rest for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
FILLING: Preheat the oven to 375 degrees F. Melt butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes then add peas and mushrooms, cook for another five minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute. Remove the skillet from the heat and add the chicken and chopped thyme; season with salt and pepper.
FORM PIES: Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls.
Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal. Brush the dough with the beaten egg. Cut a slit or X across the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.