Chicken pot pie is the ultimate American comfort food. This Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a nourishing mixture of chicken and vegetables that the whole family will enjoy.
This recipe is ideal for a cold autumn evening. Using your fall cookie cutters to shape your puff pastry to blanket your chicken is a unique way to serve this recipe that will provide you extra warmth during the holiday season.
Makes 5-6 servings
Ingredients:
2 tbsp vegetable oil
2 large shallots, cut into wedges
2 cups quartered button mushrooms
1 cup thinly sliced carrots
1.5 to 2 lbs skinless, boneless chicken thighs, cut into 1 inch pieces
1/2 tsp salt
1/2 tsp black pepper
1/4 cup white wine
1/4 cup heavy cream
2 tsp chopped fresh thyme
3 tbsp all-purpose flour
3 tbsp unsalted butter, softened
1/2 of a 17 3-oz package frozen puff pastry sheets, thawed
Let's cook some pot pie!
Preheat oven to 400F. In a 3-4 qt pot, heat 1 tbsp of the oil. Add shallots, mushroom, and carrots. Cook and stir until tender and fragrant, 5 minutes. Remove from pot.
Add remaining 1 tbsp of oil to pot. Add chicken, season with salt and pepper. Cook and stir until browned, 5 minutes.
Stir in wine, scraping up browned bits from the bottom of the pot. Bring to a boil, reduce heat. Let it simmer uncovered for 5 minutes.
Stir in shallot mixture, cream and thyme. Bring to simmering.
In a small bowl, stir together flour and butter to make a smooth paste. Stir flour mixture into chicken mixture. Cook and stir until thickened and bubbly.
Pour chicken mixture into a 9-inch deep dish pie plate.
Unroll pastry unto your work surface. Cut sheet into irregular shards or use a cookie cutter of your preferred shape (I used fall cookie cutters). Arrange pieces over chicken mixture. Brush with additional cream.!
Bake for 20-25 minutes or until puff pastry is golden brown.
Let stand for 20 minutes. Sprinkle with additional thyme (optional). Enjoy!
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