Chicken Pot Pie

Submitted by Chef Fibi

"This delicious recipe for chicken potpie comes from Chef John Delucie. is really delicious and easy to make and you can do it ahead of time if you wish please try it you will love it."

 

• Ready In: 55mins
• Ingredients: 20
• Yields: 4 pies
• Serves: 1

ingredients

• 4 boneless skinless chicken breast halves
• 4 boneless skinless chicken thighs
• 1 medium onion, coarsely chopped
• 2 celery ribs, cut crosswise into 1-inch pieces
• 3 carrots, coarsely chopped
• coarse salt & freshly ground black pepper
• 4 sprigs fresh thyme
• 2 garlic cloves, crushed
• 1 cup baby carrots
• 1 cup frozen green pea
• 1 cup frozen pearl onions
• 4 tablespoons unsalted butter
• 1 teaspoon unsalted butter
• 2 1⁄2 cups cremini mushrooms, trimmed and cut into quarters
• 4 tablespoons all-purpose flour
• 1 1⁄2 cups heavy cream
• 1 teaspoon hot sauce, such as Tabasco
• 1 1⁄2 teaspoons Worcestershire sauce
• 2 sheets frozen puff pastry
• 1 large egg, beaten

directions

1. Preheat oven to 425 degrees.
2. Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.
3. Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.
4. Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.
5. Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.
6. In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.
7. Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.
8. Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.