Chicken Pot Pie with Puff Pastry
Chicken Pot Pie! This Chicken Pot Pie with Puff Pastry has a golden flaky top & a creamy chicken filling. It is the perfect cold weather comfort food.
FILLING
4 slices bacon, diced
4 Tbs unsalted butter
1 ½ cup sliced carrots
1 ½ cup sliced celery
1 large yellow onion, diced
1 shallot, diced finely
8-10 cloves garlic, minced finely
1 tsp salt
½ teaspoon pepper
1 Tablespoon of EACH fresh chopped thyme, rosemary, & sage
½ cup dry white wine
½ scant cup all purpose flour
2 ¼ cups chicken stock or broth
1 cup milk
1 ½ cups frozen peas
3 ½ cups of shredded chicken
PUFF PASTRY TOPPING
1 package frozen puff pastry (14 ounces), thawed & cut into 2.5-3 inch squares
1 large egg
1 Tablespoon water
INSTRUCTIONS:
Preheat the oven 200°C. In a 3.5 quart shallow dutch oven or large skillet, sauté the bacon over medium low heat, until most of the fat has rendered and the bacon has browned.
Add the butter and stir until melted.
Add the carrots and celery. Increase to medium heat and sauté for 2-3 minutes.
Add the onion. Sauté for 15 minutes, or until translucent.
Add the shallot and garlic. Sauté for 2-3 minutes or until fragrant.
Add the salt, pepper, thyme, rosemary, and sage. Sauté for 2 minutes.
Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan. Reduce until almost all of the wine has evaporated.
Add the flour and cook for 2-3 minutes. It should turn into a paste. Reduce the heat to low.
While stirring continuously, pour in the chicken broth slowly until completely combined.
While stirring continuously, pour in the milk slowly until completely combined.
Stir in the frozen peas. Turn the heat off.
Fold in the shredded chicken.
Smooth the mixture into an even layer. If the pan is not oven safe, transfer to a 3.5 quart baking dish. Place on a baking sheet if the dish is very full.
Arrange the puff pastry squares so that they are overlapping and cover all of the filling.
Whisk together the egg and water. Brush each square so that they are all coated.
Bake for 20-25 minutes, or until the pastry has puffed up and browned. Enjoy!
