Chicken Pot pie
….Recently, my daughter ANNE invited the whole family to have dinner together at her house. She served chicken pot pie as a main dish that day. It looked light, but it was more than enough for a dinner meal. This is one of everyone’s most popular and top-rated meals of all time. Chicken pot pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables my family loves. This homemade chicken pot pie is super easy to prepare. Also using store-brought puff pastry instead of homemade pie crust for a chicken pot pie might seen like cheating, but rest assured it’s for the best. This is the first time I tried to make chicken pot pie. It was not as easy as I thought to finish it with a puff pastry. The pastry was taken out early and the dough was too soft and crumbly. I worked hard to finish it, put it in the oven and waited with great anticipation. Because of my clumsy skill, the chicken pot pie was lumpy. The appearance was not satisfactory, but the taste was delicious. I always look forward to new challenges, but the results humble me. It’s the first chicken pot pie I made, so I want to leave it here even if it’s ugly……This recipe is from NYTimes cooking.
Time: 1 hour and 30 minutes
- 1 and 1/2 pounds skin-on chicken thighs or chicken breasts
- sea salt to taste
- black pepper to taste
- 2 Ts avocado oil
- 3 small red carrots(or orange), thinly sliced
- 3 celery stalks, peeled and thinly sliced
- 2 garlic cloves, finely chopped
- 15–20 pearl onions
- 1 Ts thyme leaves, coarsely chopped
- 1/3 cup all-purpose flour
- 3 cup chicken broth
- 1 cup frozen peas, thawed
- 1/4 cup finely chopped parsley
- 1 egg, beaten
- 2 sheet frozen puff pastry
- Put the chicken thighs(or chicken breasts)onto a tray and pat dry and season some sea salt and black pepper onto the chicken thighs. Set aside for 10 minutes.
2. After 10 minutes, heat a pan with medium heat and add the avocado oil into the pan.
3. Sear the chicken onto the pan(skin-side down) until deeply golden brown for 5–8 minutes. Rotate chicken and continue to cook on all sides until evenly browned and cooked through for 8–10 minutes.
4. Place the cooked chicken onto a tray and let cool slightly. Keep all the drippings in the pan.
5. Heat the same pan with medium heat and add the celery, red carrots, onion, garlic, and thyme into the pan to stir them until vegetables are tender for 5 minutes. Season with sea salt and black pepper.
6. Add the flour into the pan and stir to coat all the vegetables. Keep stirring constantly until the flour has started to turn a light golden brown with no white for 3 minutes.
7. Add the chicken broth into the pan slowly. Blend and scrape up any browned bits on the bottom of the pan with a wooden spatula. Once all the broth is added and simmer for 3 minutes. Turn off the heat.
8. Shred the cooked chicken meat(discard any skin and fat) into bite-size pieces(if you discover at this stage any pieces of chicken that are not completely cooked through, don’t worry they will finish cooking in the oven).
9. Add the chicken meat, peas, and parsley into the pan to mix well. Add some sea salt if it is too bland.
10. Unfold the puff pastry carefully and working quickly. Place one puff pastry onto an oven pan(spread some avocado oil onto the pan). Preheat the oven to 425 F.
11. Put the cooked chicken filling onto the puff pastry carefully(you can make it on individual bowl).
12. Place one more puff pastry on top of the oven pan and fold the edges.
13. Cut some slits about 1 inch apart. Whisk the egg with 1 teaspoon of water and brush onto the top of the puff pastry.
14. Cook in a preheated oven about 20–25 minutes.
15. Reduce oven temperature to 375 F and continue to cook until puff pastry is baked through all the way and filling has thickened considerably for 15 minutes.
16. Turn off the heat and take out the chicken pot pie onto a counter and let cool slightly before eating.
17. Serve it.
You can also view this recipe on instagram.