Ingredients

 
  • 14 ounces good-quality puff pastry (such as Dufour)
  • 4 cups chicken stock
  • 1 large yellow onion, cut in quarters
  • 2 dried bay leaves
  • 1 teaspoon whole black peppercorns
  • 3 sprigs fresh thyme, plus 1 tablespoon chopped
  • 4 chicken breasts
  • 3 tablespoons unsalted butter
  • 1/2 cup fresh pearl onions, peeled
  • 2 medium carrots, peeled and diced
  • 1 cup white mushrooms, sliced
  • 1 cup peas
  • 5 tablespoons all-purpose flour 1 cup milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 egg, lightly beaten
  • 14 ounces good-quality puff pastry (such as Dufour)
  • 4 cups chicken stock
  • 1 large yellow onion, cut in quarters
  • 2 dried bay leaves
  • 1 teaspoon whole black peppercorns
  • 3 sprigs fresh thyme, plus 1 tablespoon chopped
  • 4 chicken breasts
  • 3 tablespoons unsalted butter
  • 1/2 cup fresh pearl onions, peeled
  • 2 medium carrots, peeled and diced
  • 1 cup white mushrooms, sliced
  • 1 cup peas
  • 5 tablespoons all-purpose flour 1 cup milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 egg, lightly beaten
 

Time:

 

Serves:

You can find more in the book.

Chicken Pot Pie

I used to always make my chicken pot pies with a traditional pastry crust or with biscuits, but I decided to try using puff pastry kick when I was on my flat pie (see page XX).  One bite of that flakey buttery crust with the creamy filling and my mind was made up–-I would be using puff pastry on my chicken pot pies for good.  I love making individual pot pies in ovenproof bowls so that each person can have their own.  They are perfect for a winter dinner party.

Preheat oven to 375 degrees F.

On a lightly floured surface, roll out pastry dough with a floured rolling pin. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate while preparing pie filling.

Combine the stock, onion, bay leaves, peppercorns, and thyme sprigs in a large pot over high heat. Bring the broth to a boil, reduce heat, and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return the mixture to a boil. Reduce heat and simmer until the chicken is just cooked through, about 10 to 15 minutes.

Transfer chicken to a plate and set aside. Strain the stock and set aside 2 1/2 cups.  Reserve the remaining stock for another use. When the chicken is cool to the touch cut it into bite-size chunks and set aside.

Melt the butter in a large sauté pan over medium heat.  Add the pearl onions and carrots.  Cook, stirring occasionally, for about 5 minutes.  Add the mushrooms and peas and cook another 5 minutes.  Stir in flour and cook another minute.  Add reserved stock and milk, stirring constantly.  Cook until the sauce begins to thicken, about 5 minutes.  Remove from heat and add chicken, the remaining 1 tablespoon chopped thyme, salt, and ground pepper. Spoon chicken mixture into four 2-cup individual oven-proof bowls.  Set aside.

Remove pastry from refrigerator and cut into four circles, using the empty bowls as a guide.  Place one circle on each bowl and press around the edges to seal the pastry around the bowl.  Cut a vent in the center.  Using a pastry brush, brush each pie with the egg wash.

Bake until the pastry is puffed and dark golden brown, about 35 minutes.