Puff pastry tops this classic American meal — the Chicken Pot Pie. Made starting with a whole chicken. Makes two puff pastry chicken pot pies so freeze one for when you don't feel like cooking.
Optional herbs: ¼ teaspoon of each sage, thyme, garlic
½cupflour
½cupmilk
4cupschicken stock (from cooking the chicken)
chicken bullionto taste
Filling
1tablespoonbutter
1cuppeas and carrots or use mixed vegetables
Crust
2pie crusts
2sheetspuff pastry doughdefrosted
Instructions
Chicken
Place carrots, celery, onion and whole chicken in a crockpot or large pot on the stove. Rub chicken with salt.Pour in water. Cook for 4 hours on low or 2 hours on high or until chicken is cooked through and reaches an internal temperature of 165˚.
When chicken is cooked through, remove, let cool, then separate meat from the bones. Shred the meat. Save 4 cups of chicken broth for later.
Press each pie crust into the bottom or two pie pans. Layer chicken into each.
Sauce
In a large pot or dutch oven, melt butter. Once melted, add optional herbs to the butter then whisk in flour. Cook for 2-3 minutes, allow butter and flour to bubble, stirring frequently. (this cooks the flour and eliminates a floury taste from the sauce). Next, whisk in milk until sauce thickens then immediately add cups of chicken broth. Bring to a boil, whisk until smooth then remove from heat.Add chicken bullion as needed to taste.
Filling
In a small pot, cook mixed vegetables in 1 tablespoon of butter over medium heat for about 5 minutes or until veggies soften. Layer veggies on top of chicken in pie pans.
Pour the cream sauce over top of the veggies and chicken.Layer defrosted puff pastry sheet onto each pie. Cut away excess dough. Cut slits to vent.Brush each puff pasty top with beaten egg.
Bake at 400˚ for 25-30 minutes or until puff pastry is golden brown and puffy. (This may take longer if your puff pastry is not full defrosted)
Video
Notes
Chicken can be brined (rubbed with salt) the night before cooking to allow the salt to soak into the chicken if desired.Use a cooking brush or a folded piece of paper towel to brush egg wash onto puff pastry before baking for a glossy, golden brown finish.Cook time may vary depending on size, material and shape of your baking pan. Pie is done when inside is bubbling and crust is a golden brown.Cover top with foil as needed to prevent over-browning the crust.