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onion garlic carrots , washed celery olive oil butter flour chicken I Usually Use chicken bouillon chicken milk pastry egg
Viewed: 33 - Published at: 3 years agoIngredients
- 1 whole Medium Onion, Diced
- 3 cloves Garlic, Minced
- 2 cups Carrots, Chopped
- 1 whole Raw Potato, Washed, Peeled And Diced
- 1 cup Celery, Chopped
- 3 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 5 cups Chicken Stock (preferably Homemade)
- 2 Tablespoons Spices (I Usually Use Italian Seasonings, But You Can Use Whatever You Have On Hand)
- 2 cubes Chicken Bouillon, Or As Needed
- 3 cups Cooked Chicken, Chopped
- 1 cup Milk (or Half-and-Half)
- 1 cup Peas
- 2 whole Sheets Of Puff Pastry, Thawed
- 1 whole Egg, Beaten With One Tablespoon Water For Egg Wash
Method
- Saute the onion, garlic, carrots, potatoes and celery in the olive oil until tender.
- Add butter, whisk in flour and make a roux.
- Add chicken stock, herbs, cooked chicken, milk and peas.
- Once heated through, check seasonings and adjust accordingly (add bouillon, salt, pepper and herbs as necessary).
- Continue to simmer, until the filling is about the same consistency as gravy.
- Preheat the oven to 350 degrees.
- Roll out puff pastry and cut to desired size (sometimes I use individual dishes, but this time I just used one 8x8 baking dish, one puff pastry sheet and froze the remaining filling and a pastry sheet for future use).
- Spoon filling into the dishes, brush edges with egg wash, place puff pastry on top and pinch edges to seal.
- Brush the top of pastry with egg wash (if desired, sprinkle sea salt and cracked pepper on top), cut three slits in the pastry and place on a baking sheet to catch drips.
- Bake for 30 minutes to one hour (depending on size of pot pie) or until the top is golden brown and the filling is bubbly.
- Enjoy!
