I made chicken pot pie yesterday, trying a variation of two recipes I had found on Food Network. It came out pretty good, except that I punctured my puff pastry without realizing that it would then never rise and get fluffy.
I made the chicken broth myself, boiling legs and thighs (bone in) with onions, carrots, garlic, and a bay leaf. I added some evaporated milk to the broth and cut up the chicken for the pie.
I used frozen vegetables but brought them to life by browning them in the oven. They became crunchy and sweet. Overall, the recipe was a hit, and I have no leftovers. Here’s the recipe:
Alton and Tyler’s Chicken Pot Pie
• Carrots, halved onion, garlic, herbs, and bay leaf for broth
• 4 cups frozen vegetable mix, peas, carrots
• 1 to 2 tablespoons canola oil
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 1/2 cups low sodium chicken broth
• 1/2 cup milk (or ¼ cup evaporated milk and ¼ cup water)
• 3 tablespoons flour
• 1 teaspoon Italian herb seasoning
• Leaves from 4 fresh parsley sprigs
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups cubed cooked chicken
• 1 package puff pastry
• 1 egg with 3 tablespoons water
• ¼ cup shredded Parmesan
To make the broth, put chicken in cool water with carrots, halved onion, garlic, herbs, and bay leaf. Skim while simmering for 45 min. Remove chicken and cook down broth for 15 min. until you have desired amount.
Preheat oven to 400 degrees F. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss in the browned vegetables and the chicken.
Reduce oven heat to 350 degrees F.
Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself.
Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth.
Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal.
Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the parmesan.
Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.