Chicken Pot Pie - ala Paula Deen/Anne Burrell

By á-46

Ingredients

• 2 sheets frozen puff pastry
• 1 egg, beaten
• 4 chicken breast halves, or 2 cups leftover cooked chicken
• Seasoned salt and pepper
• Olive oil
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 large onion, cut into 1/2-inch dice
• 2 ribs celery, cut into 1/2-inch dice
• Kosher salt
• 2 cloves garlic, smashed and finely chopped
• 4 cups rich chicken stock, (preferably homemade)
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 egg beaten with 2 tablespoons of water, for egg wash
• 1 cup frozen green peas.
• 1 cup chopped carrots

Details

Servings 2

Preparation

Step 1

Crust:
Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:
Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste. Saute the vegetables for 7 to 8 minutes. Add the garlic and sweat for another 2 to 3 minutes. Season with salt, then add the chicken and the chicken stock.

If the stock doesn’t cover the chicken, add water until it does. Bring the stock to a boil, over high heat, then reduce the heat and simmer for 30 minutes.


Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from the chicken and stir into the vegetables. Stir to combine and season with salt, if needed. Stir in the peas.


Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes. Gradually whisk in the reserved chicken stock. Taste and adjust seasoning, if needed.


When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water.


Preheat the oven to 375 degrees F.


Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks. Ladle the “gravy” over the chicken mixture until the dish(s) are ¾ filled then top each with a pre-cooked lattice square.


Brush the top of the dough with egg wash.

Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes. Remove from the oven and serve hot.