Nothing says comfort like a warm chicken pot pie.
Lately, I’ve been taking the easy way out with chicken and buying a pre-cooked rotisserie chicken from our local grocery store. I think they are delicious, and I am not having to get my hands or dishes dirty in the process (yippee!). Not only does the chicken make one good meal, but usually several more. We eat some of the chicken. Then I shred up all that’s left and freeze it in about 2c. increments. It’s that simple!
Heat 6 T. butter in heavy bottomed pot over medium- high
Add onions and carrots until softer.
Then add garlic, tarragon…flour, chicken stock, sherry, cream, salt and pepper.
Meanwhile defrost frozen puff pastry.
Stir in frozen peas and shredded chicken.
Pour into pie pan and cut out large circle from dough. Fasten on top and brush with egg wash. Bake, and enjoy this delicious dinner!
Note: I used 2 large pie pans, but 6 (2 cup) ramekins or bowls would also work.
- 3 c. cooked, shredded chicken
- kosher salt and ground pepper
- 6 T unsalted butter
- 4 c. chopped leeks or 1½ c. yellow onion
- 2 c. carrots, dices (5 carrots)
- 4 t. minced garlic (4 cloves)
- ½ t. dried tarragon leaves
- ⅓ c. flour
- 2½ c. chicken stock
- 6 T. cream sherry
- ½ c. heavy cream
- 1 (10 oz.) package frozen peas
- 2 sheets of frozen puff pastry ( 1 box), defrosted
- 1 egg beaten with 1 T. water for egg wash
- Heat the butter in a medium heavy bottomed pot or Dutch oven. Add the leeks and carrots and saute over medium-high heat for 8 to 10 minutes, until soft.
- Add the garlic and tarragon and cook for 5 minutes.
- Sprinkle on the flour and cook for 30 sec. stirring constantly.
- Add the chicken stock and sherry, bring to a boil, then lower the heat and simmer for 2 minutes, until the mixture is slightly thickened. Add the cream, 1 t. salt, and ½ t. pepper and simmer for 5 minutes.
- Stir in the frozen peas and chicken.
- Pour the mixture into two pie pans.
- Raise the oven to 400 degrees.
- On a lightly floured board, roll out each pastry.
- Cut one large circle for each pan about ½ inch larger than the rim.
- Brush the outer edges of the bowls with egg wash.
- Brush the pastry with egg wash and sprinkle salt and pepper.
- Make three 1-inch slits in each pastry for steam to escape.
- Refrigerate the pot pies for at least 30 minutes.
- Place on a sheet pan lined with parchment paper.
- Bake for 30 to 40 minutes, until the crust is golden brown and the filling is bubbly. Serve hot.