Sandy Pollack and Crystal Cook's World's Greatest Chicken Pot Pie

By amaliana

Bobby Flay Throwdown Recipe Book

Ingredients

• 2 cups plus 1 tablespoon whole milk
• 1 cup heavy cream
• 1 sheet frozen puff pastry, thawed according to package instructions
• 2 tablespoons unsalted butter
• 1/4 cup diced red bell pepper
• 2 medium shallots, thinly sliced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon crushed dried tarragon
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup dry white wine
• 3 cups shredded roasted chicken (from one 3-pound chicken)
• 1 (10-ounce) package frozen baby peas, thawed
• 1 1/2 cups diced carrots, blanched and drained
• 1 1/2 cups diced russet or other baking potato, blanched and drained
• 1 large egg

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 400F.
2. Combine the 2 cups milk and the cream in a bowl.
3. Roll the puff pastry slightly, if necessary, so that it measures 9 x 13 inches.
4. Melt the butter in a large skillet over medium heat. Add the bell pepper and shallots, and cook, stirring frequently, until the pepper is tender, about 5 minutes. Add the flour, tarragon, salt, and black pepper, and stir to coat the vegetables with the flour. Add the wine and let it bubble for a minute. Raise the heat to medium-high, and stir in the milk mixture.Cook, stirring, until thickened and bubbly, about 5 minutes. Stir in the chicken, peas, carrots, and potatoes and simmer, stirring, until heated through, about 2 minutes.
5. Transfer the mixture to a 9 x 13-inch baking dish. Place the puff pastry over the hot chicken mixture. Beat the egg with the remaining 1 tablespoon milk, and brush the puff pastry with the egg wash. Then cut slits in the pastry to allow steam to escape. Place the baking dish on a baking sheet, and bake until the filling is bubbling and the crust is golden brown, 20 to 25 minutes. Let cool for 10 minutes before serving.