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Chicken pot pie

Chicken pot pie

5 tablespoons unsalted butter

1 sheet puff pastry (half of 17.3-ounce package), thawed

1 medium onion, coarsely chopped 3 ribs celery, diced

2 cloves garlic, crushed

3 carrots, coarsely chopped

4 tablespoons flour

1 cup dry white wine

2 cups chicken broth

Kosher salt and freshly ground pepper

4 sprigs fresh thyme

1 cup frozen green peas, thawed

1 cup frozen pearl onions, thawed

2 1/2 cups cremini mushrooms, trimmed and cut into quarters

3/4 cup heavy cream plus 1 tablespoon

1 roasted chicken, skinned, boned and meat shredded

Makes 8 servings.

Heat oven to 400 degrees. Grease an 11-by-7-inch baking dish with 1 tablespoon butter. Roll pastry sheet on a lightly floured surface until about 13-by-9 inches. Transfer to a baking sheet; refrigerate at least 30 minutes (and up to 3 hours).

Melt remaining butter in a large saucepan over medium heat. Add onion, celery, garlic and carrots; cook, stirring occasionally, until softened, about 5 minutes. Add flour; cook, stirring, 2 minutes. Add wine, broth and season generously with salt and pepper. Stir briskly to prevent any lumps forming.

Bring to a boil. Add thyme, peas, pearl onions and mushrooms; reduce heat. Simmer, stirring occasionally, 5 to 8 minutes. Stir in 3/4 cup cream and chicken; remove from heat. Pour mixture into baking dish. Remove pastry from the refrigerator and working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with remaining cream and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes. Serve hot.

Nutritional information per serving: 464 calories (58 percent from fat), 30.3 g fat (13.8 g saturated, 11.7 g monounsaturated), 84.7 mg cholesterol, 17.3 g protein, 26.7 g carbohydrates, 3 g fiber, 408 mg sodium.

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