Photo by Dave Salahub

Patient guide Dave Salahub

Photo by Dave Salahub

Chicken Pot Pie is a favorite in the fall and winter months, perfect after a chilly day hiking in the mountains!

This new, easy version has the chicken, veg and gravy premixed in one pot then ladled between simple slices of puff pastry. So quick and beautiful, it’s the coziest meal at the end of a cooler fall day!

If you wanted to get fancy you could prebake individual vol au vent frozen puff pastries and then ladle the mixture over to serve.

Chicken Pot Pie

 

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Author: Barbara Barry

Ingredients

• 2 sheets puff pastry
• 2 tbsp butter
• 1/2 white onion, diced
• 2 celery stalks, diced
• 4 oz mushrooms
• 1 1/2 tbsp italian seasoning
• 3 cups mixed frozen vegetables (carrots, beans, corn, peas)
• 3 tbsp all purpose flour
• 1 cup white wine
• 1 cup chicken broth
• salt and pepper
• 3 cups chicken, already cooked and diced (I used a precooked chicken from the deli)
• 1 cup cream
• 1 egg + 1 tbsp water

Instructions

1. Preheat the oven to 400F.
2. Roll out one square of puff pastry on a flour dusted countertop to fit the bottom of a 9"x9" baking pan. Lay it in the baking pan then poke all over the bottom with a fork.
3. Bake this puff pastry layer for about 20 minutes or until golden brown. Remove from the oven, set aside and prepare the filling.
4. Chop and dice your vegetables and chicken in advance of cooking.
5. Then, in a large dutch oven, melt the butter over medium heat then add the onion. Stir until the onion softens and slightly browns. Add the celery then the mushrooms, stirring constantly, softening and lightly browning the vegetables.
6. Add the italian seasoning blend and continue to brown the vegetable mix for another few minutes then add the three cups of frozen mixed vegetables. Stir and cook until the frozen vegetables thaw and soften as well.
7. Stir in the all purpose flour until all of the vegetable mixture is thoroughly coated.
8. Gradually pour in the white wine followed by the chicken broth, stirring constantly. Continue to heat until the sauce begins to thicken and lightly simmer/boil.
9. Once the mixture has a gravy-like consistency stir in the cooked chicken. The mixture should be thick and not runny.
10. Stir in the cream, heat through do not boil, then remove from the stove.
11. Season with salt and pepper to taste.
12. Spoon the mixture over the pre baked puff pastry.
13. Roll out the second square of puff pastry on a flour dusted counter top until it is the size of the 9"x9" pan. Score the top or use a small cookie cutter to cut out a piece of the top pastry sheet and lay this sheet over the chicken filling mixture.
14. Whisk together one egg with one tablespoon of water and brush over the top layer of puff pastry. This makes the top turn golden brown.
15. Place your pan on a cookie sheet, slide it into the oven and cook for approximately 30 -35 minutes or until the top pastry is browned and the filling is bubbling.
16. Set aside and cool slightly so that the mixture stays together when serving.

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