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Chicken Pot Pie

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Chicken Pot Pie
Chicken Pot Pie

Chicken Pot Pie

  By Beth Sogaard  

September 1, 2017

Chicken pot pie is one of the ultimate comfort foods. Shredded chicken, sliced mushrooms in a creamy sauce covered in puff pastry ~ what's not to love?

  • Yields: 6 servings



3 1/2 lbs whole chicken

2 bay leaves

1 medium carrot, chopped

2 stalks celery, chopped

1 medium onion, peeled and chopped

2 stems fresh thyme

cold water to cover

Pot Pie

1 tbsp olive oil

1 cup peeled and diced carrots

1 cup diced celery

1 1/2 cups diced onion

1 cup diced red potatoes

2 tbsp flour

3 tbsp cold water

1 pinch ground nutmeg

3/4 cup frozen petite peas, thawed

2 tbsp minced parsley

1 tbsp cream (optional)

1 sheet puff pastry, thawed

1 large egg, beaten


1Place the chicken in a large (4 quart or bigger) stock pot with the bay leaves, chopped carrot, celery, onion and thyme. Add about 4 tablespoons of kosher salt and then cover with cold water. Make sure the water will cover the bird by a couple inches or more. Bring this to a hard boil and boil for ten minutes. Cover and turn off the heat without moving the pan off the burner. Let sit (without peeking!) for an hour and fifteen minutes. The chicken will be cooked through and very tender.

2Remove the chicken from the poaching liquid and let cool until you can handle the bird. Reserve the poaching liquid for the gravy, measuring out 6 cups. Pull the meat from the bones, and tear or cut into large chunks. You should have about 3 cups of meat. Save the skin and bones for a batch of chicken stock or discard.

3In a large skillet or dutch oven, heat the olive oil over medium heat and then add the diced carrots, celery and onions. Season lightly with some kosher salt and cook, stirring occasionally, until translucent. Stir in the 6 cups of poaching liquid and bring to a simmer. Add the potatoes and simmer until tender, about 15 minutes.

4Whisk the flour into the cold water and then whisk into the simmering stew. Stir until thickened and then season to taste with salt and pepper and the pinch of nutmeg. Stir in the cream, peas and minced parsley.

5Preheat your oven to 375 degrees. Gently fold the cooked chicken into the vegetable and gravy mixture. Place the stew in a deep pie plate or casserole dish. Bake in the oven until hot and bubbly, about 25 minutes.

6Meanwhile, roll the puff pastry out to a size that will easily cover the dish and cut a circle (or suitable shape) out. Pierce all over with a fork and glaze lightly with the beaten egg. Bake at 350 degrees until puffed and golden brown. Serve on top of the chicken stew.


AUTHOR - Beth Sogaard

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