Today, I am sharing with you how I made this fabulous Chicken Pot Pie with Puff Pastry. The flavors are so fresh and rich, and you’ll never want to go back to frozen pies again once you try this. We take a few helpful shortcuts in this recipe, so you can get dinner on the table in under an hour.
The full recipe with all of the measurements & instructions can be found by clicking the link below:
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Blue Ramekins: https://amzn.to/3bX6Jq1
Silicone Pastry Mat: https://amzn.to/31Kq8sd
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Chicken pot pie it’s what’s for dinner Today we are making chicken pot pie when i was a kid i used to love these so when it comes to this recipe we’re going to do a little cheating if it makes your life a little bit easier i respect it we have a rotisserie chicken here i’m going to
Shred this chicken i’m gonna cut up these vegetables we have some celery we have some carrots potatoes here uh an onion some garlic and a leek this is my baby this is my favorite it’s an alum so leeks are part of the onion family and it’s just divine i
Love it i love it in chicken pot pie i love it anyway really so we are going to get started starting with our carrots we’re just cutting off the top splitting them in half and cutting them into this pretty evenly sized so they all cook at
The same rate i’m gonna use a little scraper action here just removing this tough white end our onion cut this baby a little chop small dice is fine if anybody knows a secret to help me not get so emotional cutting onions leave it in the comments
I don’t think there’s any secret i think you just grill up woman up and just get through it and this was the perfect size bowl for all my veggies i’m literally crying right now these onions are killing me oh emotional break time is over now all right so we have our veggies onions
Carrots celery this is a good amount this is going to make i don’t know i’m going to say a pie and a few individual pies so we’re going to use ramekins and a pie plate it’s going to be dope our leek i’m going to split this baby in half
Because leeks are very dirty there’s dirt all up in here we don’t want that we’re going to take it to the sink and just rinse it out thin slices the leek the dark green is too tough to eat this is gonna be overflowing but that’s all right garlic
Sliced thin we don’t have to mince i like slicing garlic thin get a lot of flavor out of it it’s a lot less work three cute little russet potatoes i like to put them in water the reason i like to do all my cutting and prep before cooking is because i
Don’t want it to get chaotic and i learned in school mise en place everything in its place helps you as a cook it makes everything flow so you’re not running around like a chicken with your head cut off i’m just gonna throw them into the water this helps with oxidation so the
Potatoes won’t turn brown as long as you store them in a little bit of water we’re going to take our rotisserie chicken i do not want any of the skin skin is rubbery we don’t need it in our pot pie but i will take all of this meat
Off and use it my favorite part is the dark meat it’s cool to use whatever pieces you like though i think the end yield will get from this is about three cups of shredded chicken i tore this chicken apart all that’s left are the bones and
The skin skin is rubbery i don’t really like it in there so we’ll get rid of that all right so this is everything we’re gonna need we have our veggies that we just chopped up we also have two cups of chicken stock a quarter cup of flour a
Quarter cup of butter which is just half a stick that’s for our roux and we’re about to get started for our crust i know you’ve been wondering i’m gonna tell you just just this whole i have two sheets of puff pastry we’re not making crust for this
We wanted to keep it simple two sheets of puff pastry um we’re gonna roll this out i’m to cover a whole pie dish and a few ramekins and we’re going to see where we go from there we’re going to start off by melting our butter into a dutch oven we want this
Over a medium medium-high heat and we’re going to sweat our veggies in this so it might look like a lot of butter now but trust me we’re going to add flour to this to make the roux so this is the perfect amount we’re throwing in our onions carrots
Celery and our leeks and we’re sweating those down for a few minutes we’re going to season this and that helps the veggies sweat out a little faster i like to cover them just so they can sweat down a little bit quicker then we’re going to add in our garlic i
Make a little hole in the middle just to get that garlic some nice surface contact and mix it up until it’s quite fragrant this only takes about 30 seconds to a minute now i’m gonna add in our potatoes add some salt to those potatoes potatoes absolutely adore salt
Don’t be shy about it and give it a good mix we’re going to cover it again and let those potatoes cook down a little bit it’s been a few minutes i would say about 10 minutes for the potatoes to cook so now we’re going to sprinkle this whole mixture with flour
That’s going to pick up all that butter that we use in the beginning and we’re going to start to make our roux so once the vegetables are coated with the flour we’re going to add in our chicken stock and continuously mix it this way no lumps are formed and we’ll have a smooth
Gravy for our chicken pot pie i’m going to let this simmer for a little while just until the potatoes are quite done we don’t want them to be hard but they’ll cook a little bit more in the oven so keep that in mind now we’re gonna add in our chicken
And a little bit of lemon juice which was not picture here sorry my camera cut off but that is all we’re gonna mix this all together and we’re gonna let it sit to the side and cool for a little while so our puff pastry doesn’t melt once we put
It right on top of the filling we are going to get started on our puff pastry pie filling is here it’s ready to go it’s great make sure you taste it season as you go to get it to where you like it so all i’m doing here is throwing out some flour
Because we don’t want our puff fascia to stick these are just like pie dough you don’t want them to melt before you’re getting it in the oven okay a little bit of flour on top so i’m just rolling it out some i’m kind of going off of my pie plate
I want it to be a little bit bigger than my pie plate so there’s some overhang i’d say about an inch it doesn’t have to be perfect we’re not looking for perfection here this right here should be great i have my bowl here i’m going to put this back in the fridge
For a little bit since i’m not working with it right this second let’s take our filling it’s a great consistency it’s not too loose i don’t like pot pie that’s super loose and i let this filling cool off that way our puff pastry will not melt immediately once it’s topped by the filling
And then i also have these little ramekins that i’m gonna fill as well i’m gonna fill these little babies to make little individual pies and we are going to just cover it with our puff pastry you don’t want to roll it out too thin but you don’t want
It to be too thick either tuck those edges in to make kind of a lip i like to do a little crimping you don’t have to this is not necessary i like to work a little fast because i don’t want this to start melting also preheated our oven
Oh cute okay better than i thought it would come out we’re going to need an egg wash now crack it mix this and we want to brush this egg wash on to our puff face this is going to help with browning it’s going to get beautiful and it won’t dry out
We want to create pockets for venting on the top so i’m just going to cut four little slits that way our puff paste you can have a little bit of steam room i’m just going to roll this one out i’m not even going to separate it let me just want to get four
Square pieces out of this that’s about four good pieces cutting them into four but i kind of want them to overlap a little bit something like this is perfect it’s hanging over the sides it’s cute we like that what you want to do is put a little bit of egg wash around
That lip then attach your piece of puff pastry until it’s a little bit folded over and then egg wash the top making sure all of the puff pastry has a little bit of that egg wash on it so all of it can get evenly brown and beautiful
And then for these we’re just going to do a simple slit down the middle here’s how they look i’m going to throw these right onto the same sheet pan these pies are going into a 400 degree oven for about 25 to 35 minutes we’re gonna check on them after a little bit and
We’ll be right back so these are how our pies look after about 30 minutes in the oven they’re nice crusty they’re brown the puff pastry really puffed up because of that high heat in the beginning and now it’s time to eat just gonna dig right in look at that filling
That is perfect the filling is well seasoned the gravy is not too runny just how i like it and it was super simple thank you guys for watching if you like what you see make sure you subscribe by hitting that button below i’m going to
Have the full recipe and all my links in the description and i hope to see you next time bye you
