inthekitchen
Chicken Pot Pie
INGREDIENTS Filling 1 medium sized roasted chicken 1 / 2 cup diced onion 1 / 2 cup diced carrot 1 / 2 cup diced celery 1 / 2 cup cauliflower florets 1 / 2 cup corn niblets 1 / 2 cup green peas 1 / 2 cup cremini mushrooms , sliced 1 / 4 cup olive oil 6 squares puff pastry 1 egg , whisked
Sauce 1 / 4 cup all purpose flour 2 Tbsp butter 8 cups 18 % cream 4 sprigs thyme 2 Tbsp honey salt and pepper to taste
METHOD Filling 1 . Preheat oven to 400 ° F . 2 . Pull the meat off chicken in large chunks . 3 . Toss caulifower in just enough olive oil to coat . 4 . Roast for 8 to 10 minutes until cauliflower begins to brown .
5 . Heat the rest of the oil in a large pot over medium heat and add onions and carrots . Sauté until onions are opaque , then add celery . 6 . Once carrots are firm but not crunchy , add mushrooms , corn and peas . Sauté until mushrooms are soft . 7 . Remove from heat . Pour filling into a dish and set aside .
Sauce 1 . Melt butter over medium heat . 2 . Add flour and stir to combine . 3 . Add cream , thyme , honey and stir as it comes to a simmer . 4 . Once cream is simmering and thickening , add salt and pepper to taste . 5 . Toss chicken and vegetables into your cream . 6 . Spoon hot mixture into 6 – 2 cup ramekins . 7 . Top with puff pastry cut to completely cover the dish and brush with a whisked egg . 8 . Bake at 400 ° F for about 10 minutes , until pastry is golden brown .
Yield 6 servings
ciao ! / feb / mar / two thousand twenty-three 13