Chicken Pot Pie With Puff Pastry Crust

Last week the weather was cool and I was looking for something comforting to make for dinner, enter this pot pie. I have mentioned my love for Katie Lee Joel's Cookbook "The Comfort Table" many times. It really is an excellent cookbook, I have used mine so often the pages are falling out! Who knew Billy Joel's ex was such an amazing cook?



I found this Chicken Pot Pie Recipe in there and was sold. It really was easy to make and even reheated well the next night. I love the twist of using Puff Pastry instead of regular crust.

**A few notes- I just roasted 3 chicken breasts in the oven and shredded them vs her method of boiling them in the broth. I also just made one big pot pie instead of 4 mini ones. For one large pot pie you just need one sheet of puff pastry rolled out. I actually used a rectangle baking dish so I didn't need to cut the puff pastry at all. Make sure you don't skip brushing the puff pastry with the egg this helps it brown nicely.**

Chicken Pot Pie

One 14 to 17 ounce good quality puff pastry (such as Dufour), thawed according to package instructions
1 quart low-sodium chicken broth
1 large yellow onion, quartered
2 bay leaves
1 teaspoon whole black peppercorns
3 sprigs fresh thyme, plus 1 tablespoon chopped
4 boneless, skinless chicken breast halves
3 tablespoons unsalted butter
1/2 cup peeled fresh pearl onions
2 medium diced carrots
1 cup sliced white mushrooms
1 cup fresh or thawed frozen peas
5 tablespoon all-purpose flour
1 cup milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten

Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the baking sheet, cover with plastic wrap and refrigerate while preparing pie filling.

Combine the broth, quartered onion, bay leaves, peppercorns, and thyme sprigs in a large pot over high heat. Bring to boil, reduce the heat, and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return to a boil. Reduce heat and simmer until the chicken is just cooked through, about 10 to 15 minutes.

Transfer chicken to a plate and set aside. Strain the stock and set aside 2 1/2 cups. Reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.

Preheat the oven to 375 F.

Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots. Cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in the flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, the chopped thyme, salt, and pepper. Set aside.

Remove the pastry from the refrigerator and set out four 2-cup individual oven proof bowls. Using one of the empty bowls as a guide, cut the pastry into four circles. Spoon the filling into each bowl and place one circle on each pot pie, pressing around the edges to seal the pastry to the bowl. Cut a vent in the center. Using a pastry brush, brush the entire surface of each pie with egg.

Bake until the pastry is puffed and dark golden brown, about 35 minutes. 4 Servings, 1 hour prep time, 35 minutes cook time.

Recipe and Photo from the Comfort Table by Katie Lee Joel, Simon Spotlight Entertainment,2008