Chicken Pot Pie with Puff Pastry
By Quin Liburd
Chicken Pot Pie with Puff Pastry
By Quin Liburd
Yield/Serves:
Makes 6-7 servings
- 1 lb boneless/skinless chicken breasts, cooked and shredded
- ½ cup (1 stick) butter
- 1 cup celery hearts, chopped
- 1 ½ cups carrots, chopped
- 1 cup leeks, sliced thinly
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 ½ cups baby dutch yellow potatoes, chopped into quarters
- 5 garlic cloves, chopped
- 4 sprigs fresh thyme, de-stemmed
- ½ cup all purpose flour
- 2 cups chicken stock, plus more to preference
- 2 cups half and half
- 2 bay leaves
- 1 cup frozen peas
- 1 (17.3 ounce) store bought frozen puff pastry, thawed
- 1 egg + 1 tablespoon water, mixed together for egg wash
Before you begin, take the puff pastry out of the freezer to thaw according to package directions.
Preheat the oven to 400° F and prepare your baking vessel(s) - oven safe mini ramekins, pie plate, baking dish, etcetera and place vessels onto a large baking sheet for good measure.
In a large dutch oven or pot over medium heat, melt the butter. Once the butter is sizzling, add in the celery, carrots, and leeks. Season the vegetables with salt, pepper, garlic powder, and smoked paprika. Stir everything together and allow the vegetables to sauté until lightly they become softened and turn golden brown, about 6-7 minutes.
Add in the potatoes, garlic, and fresh thyme, and continue stirring the mixture together to fully incorporate. Allow the potatoes to cook until they are fork tender, about 7-10 minutes.
Add in the flour and stir to combine with all ingredients. The flour should fully coat all of the vegetables/potato mixture, continue cooking together for another 2 minutes.
Pour in the stock and stir mixture to combine. At this stage, you should see the stock absorb the flour and fully dissolve. Then pour in the half and half along with the bay leaves. Stir the mixture together again and allow everything to come up to a nice simmer, about 4-5 minutes.
Lastly, add in the shredded chicken and frozen peas. Stir everything together to fully combine. Allow everything to cook together for another 2-3 minutes. The overall filling should be somewhat thick. If you prefer your filling to be more loose/runny, add in more stock, 1/2 cup at a time until desired consistency is reached. Then remove the filling from the heat.
Cut the puff pastry according to the size of your vessel of choice. If using mini ramekins, you can turn them upside down on the puff pastry to measure out the size (with extra hang room) and cut using a sharp knife. Use a knife to cut a slit/hole in the center and set the puff pastry aside.
Empty the filling into your desired vessels, leaving about 1/2 inch of room at the top as this will help when the pie filling bubbles and boils up. Wipe/clean the rim, if necessary.
Gently place the thawed puff pastry over the vessel(s). Then use egg wash and gently brush all over the top of the puff pastry. Bake chicken pot pie for 20-25 minutes or until the puff pastry is golden brown in color. Allow pot pie to cool for 10 minutes and then serve warm. Enjoy!
Preheat the oven to 400° F and prepare your baking vessel(s) - oven safe mini ramekins, pie plate, baking dish, etcetera and place vessels onto a large baking sheet for good measure.
In a large dutch oven or pot over medium heat, melt the butter. Once the butter is sizzling, add in the celery, carrots, and leeks. Season the vegetables with salt, pepper, garlic powder, and smoked paprika. Stir everything together and allow the vegetables to sauté until lightly they become softened and turn golden brown, about 6-7 minutes.
Add in the potatoes, garlic, and fresh thyme, and continue stirring the mixture together to fully incorporate. Allow the potatoes to cook until they are fork tender, about 7-10 minutes.
Add in the flour and stir to combine with all ingredients. The flour should fully coat all of the vegetables/potato mixture, continue cooking together for another 2 minutes.
Pour in the stock and stir mixture to combine. At this stage, you should see the stock absorb the flour and fully dissolve. Then pour in the half and half along with the bay leaves. Stir the mixture together again and allow everything to come up to a nice simmer, about 4-5 minutes.
Lastly, add in the shredded chicken and frozen peas. Stir everything together to fully combine. Allow everything to cook together for another 2-3 minutes. The overall filling should be somewhat thick. If you prefer your filling to be more loose/runny, add in more stock, 1/2 cup at a time until desired consistency is reached. Then remove the filling from the heat.
Cut the puff pastry according to the size of your vessel of choice. If using mini ramekins, you can turn them upside down on the puff pastry to measure out the size (with extra hang room) and cut using a sharp knife. Use a knife to cut a slit/hole in the center and set the puff pastry aside.
Empty the filling into your desired vessels, leaving about 1/2 inch of room at the top as this will help when the pie filling bubbles and boils up. Wipe/clean the rim, if necessary.
Gently place the thawed puff pastry over the vessel(s). Then use egg wash and gently brush all over the top of the puff pastry. Bake chicken pot pie for 20-25 minutes or until the puff pastry is golden brown in color. Allow pot pie to cool for 10 minutes and then serve warm. Enjoy!