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Chicken Pot Pies Recipe
Homestyle Chicken Pot Pies Recipe
• 4 tablespoons butter
• 1 medium onion, diced
• 1 large carrot, diced
• 1/2 cup all-purpose flour, plus more for work space
• kosher salt
• ground black pepper
• 4 cups chicken broth
• 3 cups cooked chicken breast, cut into 1-inch pieces
• 1 cup frozen peas
• 1 1/2 teaspoons thyme leaves
• 1 sheet frozen puff pastry, thawed
• 1 large egg yolk
In medium saucepan, melt butter over medium heat. Add onion and carrot - cook until onion softens (about 6 minutes). Add flour and 1/2 teaspoon salt. Cook about 5 minutes, stirring frequently, until mixture is pale golden and has a slightly nutty aroma. The texture will look like cooked oat meal.
Whisking constantly, add broth. Bring to boil, stirring frequently, until mixture thickens (about 8 minutes). Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme. Season with salt and pepper.
Divide mixture among four 12-ounce baking dishes. Refrigerate until room temperature, about 20 minutes.
Preheat oven to 375F degrees. On lightly floured work surface, roll pastry to an 1/8-inch thickness. Cut into 4 equal squares, one inch larger than ramekins. With tip of sharp knife, cut vents into pastry. In small bowl, lightly beat egg yolk with 1 teaspoon water. Top potpies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling (about 35 minutes).
• 4 tablespoons butter
• 1 medium onion, diced
• 1 large carrot, diced
• 1/2 cup all-purpose flour, plus more for work space
• kosher salt
• ground black pepper
• 4 cups chicken broth
• 3 cups cooked chicken breast, cut into 1-inch pieces
• 1 cup frozen peas
• 1 1/2 teaspoons thyme leaves
• 1 sheet frozen puff pastry, thawed
• 1 large egg yolk
In medium saucepan, melt butter over medium heat. Add onion and carrot - cook until onion softens (about 6 minutes). Add flour and 1/2 teaspoon salt. Cook about 5 minutes, stirring frequently, until mixture is pale golden and has a slightly nutty aroma. The texture will look like cooked oat meal.
Whisking constantly, add broth. Bring to boil, stirring frequently, until mixture thickens (about 8 minutes). Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme. Season with salt and pepper.
Divide mixture among four 12-ounce baking dishes. Refrigerate until room temperature, about 20 minutes.
Preheat oven to 375F degrees. On lightly floured work surface, roll pastry to an 1/8-inch thickness. Cut into 4 equal squares, one inch larger than ramekins. With tip of sharp knife, cut vents into pastry. In small bowl, lightly beat egg yolk with 1 teaspoon water. Top potpies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling (about 35 minutes).
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