This is one of my favorite recipes and using puff pastry makes
an easy recipe even better. Chicken pot pie is great comfort
food. This recipe is written for a 10" cast iron skillet.
| 1 |
puff pastry sheet (we use Pepperidge Farm because it is available locally) |
| 4 tbl
|
butter |
| 2
stalks |
celery, diced |
| 1 |
medium onion, diced |
| 4 |
carrots, cut into ¼" thick coins or diced |
| ¼ tsp
|
salt
|
| ¼ tsp | freshly ground black pepper |
| ¼ tsp | dried thyme |
| 4 tbl
|
AP
flour |
| 2
cups |
chicken broth |
| 1½
lbs |
chicken, cooked & shredded |
| ½ cup
|
frozen peas |
| ¼ cup
|
heavy
cream |
| 3 tbl
|
fresh
parsley, minced |
| 1 tbl
|
sherry, dry or cream, it doesn't matter |
| 1 |
egg |
| 1 tbl |
water |
Turn the heat
to medium under a 10” cast iron skillet and let it heat up for 3
minutes. Add the butter and let it melt. It will brown quickly.
Add the celery, onion, carrots, salt, and pepper and cook for 5
minutes, stirring occasionally.
Add the thyme
and stir to combine. Add the flour and stir well to combine.
Cook for 2 more minutes. Add the chicken broth slowly. Stir well
to keep everything from forming a big glop. While stirring,
scrape anything that has stuck to the bottom of the pan off and
let it incorporate into the filling. Cover, lower the heat to a
gentle simmer, and cook for 15 minutes. Now, add the shredded
chicken, peas, cream, parsley, and the sherry to the filling.
Stir well.
While the
pot pie bakes, make and egg wash by beating the egg with the
tablespoon of water.
Turn the heat
off, take the cover off, and cover the pot pie mixture with the
puff pastry sheet. It will not cover the entire skillet but that
lets the steam out when you bake it. Brush the egg wash over the
top of the puff pastry. Bake the pot pie for approximately 20
minutes in your preheated oven. All you are doing now is cooking
the puff pastry, so start checking the pot pie at 15 minutes and
take it out when the pastry reaches the level of brown you
desire.
The top of the pastry will be golden brown and the bottom will
be gooey. It tops the pot pie perfectly.
Put the pot
pie on a hot plate and let it cool for at least 15 minutes. Top
with leftover parsley if you'd like.
Serve.