This Chicken Pot Pie can be made ahead of time and baked just before dinner. I use a single crust puff pastry to save time and extra calories. You can prepare this recipe in 2 pie plates or a large french white casserole dish (mine is 2.8 litres and it works well). For company I have prepared the pie in individual bowls that are oven safe. If you purchase a large roasted chicken you can use one for 2 recipes.
- 1 roasted chicken cooledmeat taken off and diced
- 6tablespoons butter
- 1medium onion chopped
- 2 celery stalks chopped
- 3 carrots chopped
- 1/2package mushroomssliced and diced
- 1/2cup flour
- 21/2 cups low sodium chicken stock
- 1/4teaspoon pepper
- 1 potatowashed peeled and diced (yukon gold preferred)
- 1cup frozen vegetables(we like peas and corn)
- 1cup milk(1 or 2%)
- 1/4cup chopped parsley
- 1 egglightly beaten
- 1sheet puff pastry
- In a medium sized pot boil potato starting in cold water (multiple recipes can be cooked together in a larger pot and divided) for approximately 15 minutes or less until al dente. Drain, rinse with cold water to stop cooking and reserve.
- In a large dutch oven heat over medium high heat, add butter and melt, add onion, celery, carrots and mushrooms and cook until soft.
- Sprinkle in flour a tablespoon at a time and stir constantly with a wooden spoon making a smooth roux. If the mixture gets too thick add some chicken broth a little at a time and continue to stir ensuring that there are no clumps of flour. Continue adding 2 1/2 cups of broth and heat over medium heat until smooth and thick. Add pepper.
- Into the dutch oven add chopped chicken, reserved potatoes and frozen vegetables, heat through. Stir in milk and parsley, and taste. Add additional seasoning if necessary - depending on the type of broth you may need salt. Transfer mixture to casserole dish.
- Gently roll out dough using a sprinkle of flour to ensure your pastry sheet will fit your pie dish. The surface should be slightly larger than your baking dish.
- Brush egg wash along the edge of your baking dish. Using the parchment paper lay your dough onto the baking dish. Trim any extra dough so that it folds 2 cm around the edge - press gently into place. Brush all dough lightly with egg wash.
- Prepared pot pie can be refrigerated until ready to bake and serve. If you cover with plastic wrap the egg wash might come off so you could apply instead before baking. Bake 40 minutes to 50 minutes at 350 degrees until hot in the centre and crust is browned. (Small ramekins will take less time). If your crust is browning before your pie is hot in the centre then cover it with foil for the last few minutes.