Delicious recipe of a Chicken Pot Pie with Puff Pastry by A Cooks Canvas. Perfect for the winter!
- 1 pkg of store bought puff pastry (I like Wewalka, see next paragraph)
- 1 egg, whisked, for egg wash
- 1 whole roasted chicken
- 4 large carrots, diced
- 4 large stalks celery, diced
- 2 medium red onions, coarsely chopped
- 500g baby bella mushrooms, trimmed and quartered
- 5 medium golden potatoes, diced
- 1 pouch of frozen peas, defrost prior to adding to the soup
- 1 handful of fresh parsley and thyme, leaves stripped from stems
- 4 cups chicken stock
- 1/2 cup all purpose flour
- 1/2 cup water
- 2 tablespoons butter
- Salt and pepper to taste
- To prepare the puff pastry, preheat oven to 425’F or follow the directions on the package
- Remove the pastry from the refrigerator and allow it to warm up a bit while you make the stew so that when its time to bake it will be soft and pliable. Once the stew is simmering, unroll the dough leaving the parchment paper in place and cut into 9 equal portions. Bake three at a time on a 9×13 sheet pan, allowing plenty of room for even browning and crispy corners. After 15 minutes, remove from oven and brush with egg wash, add a few twists of black pepper and a sprinkle of sea salt, then bake for another 15 minutes until they are a dark golden color. By the time the pastries are done, the stew will be ready.
- Chop all vegetables and set aside. Heat a large dutch oven over medium heat and add half of the butter. Sauté onions until translucent, add celery, carrots, and potatoes and cook for another 15 minutes stirring frequently. Break down rotisserie chicken, removing the skin and stripping all of the meat. Once vegetables are cooked, add the chicken and chicken stock, then bring to a simmer for 30 minutes.
- In a separate small saucepan make your roux (a roux is a sauce mae to thicken sauces with fat and flour). To do the roux, melt the remaining butter over medium-low heat until it begins to sizzle. Then, sprinkle in flour a little at a time until it forms a thick paste. Continue cooking slowly, stirring constantly until it begins to brown slightly then add the 1/2 cup water a bit at a time, whisking to incorporate. Add the finished roux to the stew one tablespoon at a time, stirring constantly to prevent lumps from forming.
- To finish, add peas, fresh parsley, and thyme, and simmer for an additional 5 minutes to thicken before serving. Your chicken pot pie is ready ! Serve hot.