Chicken Pot Pie

By Tallon

Ingredients

• Bake:
• 4 puff pastry shells
• Sweat in 4 Tbsp unsalted butter:
• 1 cup onion, diced
• 3/4 cup celery, diced
• 3/4 cup carrot, sliced
• 1 1/2 cups red potatoes, diced
• Whisk in:
• 1/4 cup all purpose flour
• Stir in:
• 4 cups low sodium chicken broth
• 2 Tbsp dry sherry
• 1 1/2 tsp poultry seasoning
• 1 tsp white pepper
• 3/4 tsp kosher salt
• 1/8 tsp ground nutmeg
• Add:
• 2 cups cooked chicken
• 1/2 cup frozen corn
• 1/2 cup frozen green peas
• Finish with"
• 2 Tbsp chopped fresh parsley
• 1/4 cup heavy cream

Preparation

Step 1

Bake pastry shells according to package directions; set aside.

Sweat vegetables with butter in soup pot over medium heat until softened; about 5 minutes.

Whisk in flour. Cook 2-3 minutes.

Stir in broth, sherry, and seasonings. Increase heat to med-high and simmer until thickened, 10-15 minutes.

Add cooked chicken, corn and peas. Remove from heat.

Finish with parsley and cream. Server with puff pastry shells.