Chef's Famous Chicken Pot Pie
Recipe Date:
February 22, 2024
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Chef Yutaro's Chicken Pot Pie recipe is always sure to please and has warmed guests bellies from near and far! A perfect dish to whip up when the weather gets cold.
Ingredients
- 1 lb chicken, cooked and diced
- 1 cup Carrots diced (blanched tender)
- 1 cup Peas, frozen
- ½ cup Celery, sliced ¼ inch thick (blanched tender)
- 3.5 tbsp butter
- 1 cup Onions, medium diced
- 3.5 tbsp AP flour
- 2 tsp Salt
- 2.5g Ground pepper
- 1 1/3 cups Chicken stock
- 2 ½ cups milk
- 1 1/3 cups cream
- ½ tsp ground Nutmeg
- 1 sheet of frozen puff pastry
- 1 Egg, for egg wash
Directions
- Remove your puff pastry from the freezer to thaw.
- Mix together the cooked chicken, carrot, celery and peas in a bowl and keep on the side.
- Sauté the butter and onions until tender.
- Add the flour, salt, and pepper and stir to prevent burning.
- Drizzle in the chicken stock and milk. Mix until fully incorporated.
- Once the flour is fully cooked, remove your pan from the heat and add the cream.
- Add your chicken, carrot, celery, and peas into the creamy stock. Bring to a simmer until thickened, about 10 minutes.
- In a 9in pie dish, pour your pot pie filling.
- Take your thawed puff pastry and cover your pie dish, trimming the edges as needed.
- Brush the egg wash over the entire top of the puff pastry in a thin layer.
- Before baking poke a hole in the middle to create a vent.
- Bake at 375F for 15 minutes or until puff pastry is golden brown.
