It’s now early autumn and raining constantly. I wanted to make something comforting and effortless. So I figured a chicken pot pie would do the trick. Finding a decent recipe was pretty simple, since the last time I had homemade chicken pot pie it was terrible. Sorry dad, but it was dry and salty. Spotting Ina Garten’s Chicken Pot Pie episode it seemed pretty easy to make. With a few adjustments to suit my needs and such. I will also be showing you how to freeze this delicious chicken pot pies. Found the idea from The Kitchen. The containers that I will used are the Hefty 3ct EZ Foil Mini Loaf Pans.
Here are the ingredients needed for this recipe:
- 3-4 chicken breasts, skinless and boneless
- 3 Tbsp. olive oil
- freshly ground black pepper
- 5 cups chicken stock/broth
- 2 chicken bouillon cubes (I used the powder version, 2 tsp.)
- 8 Tbsp. unsalted butter, 1 stick (I added 1/2 stick as well)
- 2 cups yellow onions, chopped
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups carrots, diced, blanched for 5 minutes
- 2-3 russet potatoes, diced, blanched for 10 minutes (I used red, but found it staying to firm when done baking)
- 2 stalks of celery, diced, blanched for 5 minutes
- 2 cups frozen peas, rinsed
- 1 bay leaf
- 1 tsp. rosemary, minced
- 1/4 cup freshly minced parsley
- 1 package frozen puff pastry, thawed
- 1 egg, beaten
Step 1: Preheat the over to 350°F.
Step 2: Place the chicken breast on a baking sheet and rub the olive oil over them.
Step 3: Sprinkle generously with the salt and ground pepper.
Step 4: Roast for 20-30 minutes, or until cooked through.
Step 5: Set aside until cool enough to handle.
Step 6: Cut the chicken breasts into large dices, about 4-6 cups.
Step 7: In a small saucepan, heat the chicken stock.
Step 8: Dissolve the bouillon cubes in the stock and simmer over low heat.
Step 9: In a large pot, melt the butter.
Step 10: Saute the onions over medium-low heat for 6-8 minutes, until onions are translucent.
Step 11: Add the flour and cook over low heat, stirring constantly for 2 minutes.
Step 12: Add in the hot chicken stock to the sauce.
Step 13: Simmer over low heat for 1 minute until it thickens.
Step 14: Add in 2 tsp. salt, 1/2 tsp. ground pepper, heavy cream, carrots, celery, potatoes, herbs, and cooked chicken. Mix well and remove from heat.
Step 15: Preheat the over to 375°F.
Step 16: Roll out puff pastry on a floured surface until 1/4 inch thick.
Step 17: Using foil containers to gauge size, cut pastry into rectangles, leaving enough space to fold over edges of containers, about 1/2-inch.
Step 18: Fill foil containers with chicken and vegetable mixture, all the way to the top. (Remove the bay leaf)
Step 19: Brush sides and edges of foil containers with egg-wash.
Step 20: Place pastry over foil containers and press edges so the egg mixture holds them against the sides. (If freezing, stop here, cover pies with foil and place in freezer. Start at step 21 when you take them out of the freezer.)
Step 21: Brush tops of pot pies with egg and cut several slits to allow steam to escape.
Step 22: Sprinkle tops with sea salt. (Optional)
Step 23: Place pies on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. (I recommend the full hour because of the potatoes)