Chicken Pot Pie With Puff Pastry

Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    quarts chicken stock

  • 3

    sprigs thyme

  • 2

    medium yellow onions, chopped

  • 2

    ribs celery, chopped

  • 1

    medium carrot, chopped

  • 1

    (3 to 4-lb.) whole chicken

  • 1

    bay leaf

  • 8

    tbsp. unsalted butter

  • 1/2

    cup flour

  • 1

    cup crème fraîche

  • 1/4

    cup finely chopped black truffles, plus 18 thin slices

  • 2

    tbsp. black truffle oil

  • 2

    tbsp. fresh lemon juice

  • Kosher salt and freshly ground white pepper, to taste

  • 2

    cups cooked pearl onions

  • 2

    cups cooked baby carrots, cut into 1/2"pieces

  • 2

    cups frozen, thawed peas

  • 2

    sheets puff pastry

  • 2

    eggs, beaten, for egg wash

Directions

1. Bring stock, thyme, yellow onions, celery, carrot, chicken, and bay leaf to a boil in an 8-qt. saucepan. Reduce heat to medium-low; cook for 2 hours. Remove chicken; cool. Discard skin and bones; finely chop meat and place in a bowl. Pour cooking liquid through a fine strainer into a bowl; reserve 4 cups. Reserve remaining stock for another use; set chicken aside. 2. Heat butter in a 4-qt. saucepan over medium-high heat. Add flour; cook until smooth, about 2 minutes. Add 4 cups reserved stock; boil. Reduce heat to medium-low; cook until thickened, about 5 minutes. Add crème fraîche, chopped truffles and oil, juice, and salt and pepper; pour over chicken. Add pearl onions, carrots, and peas; toss to combine. 3. Heat oven to 350°. Divide chicken mixture among six 6"-wide x 1 ½"-tall, 14-oz. ramekins or soup vessels; place 3 slices truffle over filling in each ramekin. Using a rolling pin, roll puff pastry until ⅛" thick; cut into six 8" squares or circles. Using a pastry brush, brush rim of each ramekin with egg wash; cover with a pastry square or circle and press lightly to adhere. Brush pastry with egg wash; place on a baking sheet. Bake, brushing pastry with more egg wash halfway through cooking, until golden brown and filling is warmed through, about 35 minutes. Let cool 10 minutes before serving.

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