Chicken Pot Pie

By jkenb

Ingredients

• 3 tablespoons butter, divided
• 3 carrots, washed & chopped into 1/4″ pieces
• 2 stalks celery, washed & chopped into 1/4″ pieces
• 1 leek, trimmed, washed and chopped
• 1 tablespoon fresh thyme
• 1/2 teaspoon salt
• Freshly ground black pepper
• 2 1/2 cups cooked turkey or chicken meat
• 3.5 oz mushrooms, washed and chopped (I like using chanterelles)
• 1/2 cup white wine (you can substitute broth)
• 2 1/2 cups milk, divided
• 1/4 cup flour
• Zest of 1/2 a lemon
• 2 sheets (or approximately 16 ounces) frozen puff pastry, thawed
• 1 egg, lightly beaten

Preparation

Step 1

1. Preheat oven to 400 degrees. In a large skillet set over medium heat, melt 2 tablespoons butter. Add carrots, celery, leek, thyme, salt and pepper; sauté until vegetables are just tender, about 8 minutes. Add turkey or chicken, mushrooms and white wine or broth (homemade turkey or chicken stock if you have it—if you poached chicken to make this, the cooking liquid will do—otherwise low sodium chicken broth). Continue cooking until the liquid cooks off. Transfer meat and veggies to a plate.
2. Return pan to medium heat and melt remaining tablespoon of butter. Add 1 cup of milk and, with a whisk ready in hand, sprinkle the flour over the milk. Whisk until no lumps remain, then add remaining milk. Cook for one minute to bring the sauce together, then remove from heat. Pour sauce over meat and veggies, add lemon zest and stir to combine well. Season with more salt and pepper to taste. Pour mixture into a 2 quart casserole dish and top with puff pastry.
3. Using a sharp paring knife, cut a few slits into the puff pastry. Brush the top with egg. Bake, uncovered, for 25-30 minutes, until dough puffs up and turns golden brown.