Chicken pot pie is one of those meals that just screams comfort food. It's warm, creamy, and packed full of flavor. Plus, it's pretty darn easy to make. This is my go-to recipe when I'm in the mood for some serious comfort food.
1 ½lbs.boneless and skinless Chicken Breast cut into bite size
6ouncesMushrooms sliced
1tablespoonsFresh Sage chopped, ½ if dried
1tablespoonsFresh Thyme chopped, ½ if dried
½teaspoonCayenne
1cupPeas defrosted
1 ½cupCarrot Pieces parboiled 90%
2tablespoonsGarlic chopped
¼teaspoonGround Nutmeg
2tablespoonsParsley chopped
For the Sauce:
6ouncesSweet Butter
3/4cupAll Purpose Flour
1large Onion cut into small dice
6cupsChicken Stock, add more of needed
1cupHeavy Whipping Cream
Prepare the Dish:
1sheet Puff Pastry Dough
2Egg Yolks, mixed with 1 tablespoon of Milk
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Recipe Instructions
Preheat Oven to 400ºF / 205ºC
Make the Pie:
In a deep fry pan (the Chef used a non-stick wok), add the bacon and sauté until it renders it fat. Add the chicken and sauté until light golden brown and season with salt and pepper. Add the mushrooms and cook until they have release their water. Add the remaining ingredients and cook for 5 to 7 more minutes.
Make the Sauce:
In a sauce pan add the butter and when melted add the onion and cook them until translucent. Add the flour, mix well, the add the stock slowly with a Wisk. Add the cream and cook the sauce AT A VERY LOW HEAT for at least 10/15 minutes
Prepare the Dish for the Oven:
Add the chicken and mushrooms in the sauce and mix well. Pour in your baking dish and wait at least 15/20 minutes to let the stream out before you put the dough on top. Place the dough like the Chef did in the video! Brush the top with egg washBake until the dough is golden brown (about 30 minutes)
Notes
For the Woll Non-Stick Wok: click hereFor the Reduction / Saucier Pan: click hereFor the Silicone Brush: click hereFor the Laser Thermometer: click hereFor a Signed Copy of Chef Jean-Pierre's Cookbook: click here