Classic Chicken Pot Pie PRINT/DOWNLOAD VERSION Basically you’re going to lightly cook (don’t overcook – they’ll spend a ½ hour in the oven!) & season the vegetables and toss them with the cooked chicken, prep the sauce & mix it in, then assemble the pies. Serves 4. Ingredients
½ of a rotisserie chicken or equivalent 1 small russet potato peeled & chopped into ½” cubes ½ cup coarsely chopped carrots or baby carrots ¼ cup peas and/or corn kernels (frozen or canned) 2 celery ribs cut in ½” pieces 4-6 cremini mushrooms sliced ½ cup coarsely chopped onion (white or yellow) or pearl onions 3 tablespoons butter 3 tablespoons flour 1 ½ cups chicken stock (14 oz can is fine) ½ cup white wine or reserved liquid from vegetables Salt & pepper, freshly ground to taste Mustard or Worcestershire sauce to taste (optional) Purchased prepared pastry crust or puff pastry sheets Directions Prep: Chop all the vegetables & cut or shred the meat into bite-sized pieces. Boil a pot of water with a teaspoon of salt; cook each of the veg as directed and remove to large mixing bowl: • potatoes = 5 minutes • carrots, onions & celery = 3 minutes Heat a touch of butter or olive oil & sauté the mushrooms until just brown & starting to get soft – add to bowl with chicken & peas/corn, salt & pepper lightly and toss everything together – set aside. Sauce: Make a roux by melting the butter in a skillet then blending in the flour until smooth and thick – just a minute. Add chicken stock and blend in. Add white wine or reserved liquid and bring to a boil – simmer for about 5 minutes. If you have any aspic from the chicken, melt it in for additional flavor. Remove from heat and season to taste with salt & pepper (add a touch of Worcestershire or prepared mustard if you like). Assembly: Pour sauce over chicken & veg & toss to combine. Divide mixture into 4 individual ramekins (10 oz capacity). Roll out pastry or puff pastry sheet & cut into 4 pieces that will fit over each ramekin – cover and loosely push all the way around edge. If using regular pastry, cut cross into top center of each pie to release steam; if using puff pastry, brush tops with beaten egg or milk. Bake in a pre-heated 425̊ oven for 25 minutes until crust is golden brown. Remove from oven & let rest for 5 minutes before serving.
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