Easy Chicken Pot Pie

By zeenieme

Ingredients

• 1 sheet frozen puff pastry (half of 17.3 ounce package) thawed
• Traditional bouquet garni (y parsley springs; 6 thyme springs, 1/3 cup celery leaves; 2 bay leaves)
• 1 tablespoon butter
• 1 cup diced celery
• 1/3 cup finely chopped shallots
• 3 cups low-salt chicken broth
• 1 1/2 pounds skinless boneless chicken breast halves
• 1 cup whipping cream
• 1 - 10 ounce russet potato, peeled, cut into 1/2 inch cubes
• 1 cup frozen peas

Details

Servings 4

Preparation

Step 1

Preheat over to 375 degrees. Butter 11x7 inch glass baking dish. Roll out pastry on lightly floured surface to 13x9 rectangle. Transfer to baking sheet and chill.

Place parsley, thyme, celery leaves, and bay leaves on large square of 2 layers of moistened cheesecloth. Gather cheese cloth and tie securely,

Melt butter in large saucepan over medium-high heat. Add diced celery and shallots; saute 5 minutes. Add broth and bouquet garni; bring to boil. Add chicken. Reduce heat to medium-low and simmer until chicken is just cooked through, about 12 minutes. Remove chicken. Increase heat to medium; boil mixture until reduced to 1 1/2 cups, about 15 minutes. Add cream and return to boil. Add potato cubes; cover and cook until tender, about 10 minutes. Remove pan from heat. Using tongs, remove bouquet garni, squeezing juices back into pan. Cut chicken into bite-size chunks and add to pan. Mix in peas. Season with salt and pepper.

Pour mixture into baking dish. Top with pastry; press overhand to sides of dish. Bake until golden, about 35 minutes.