Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: Refrigerated pie crust pastry dough; 4 whole boneless skinless chicken breasts (2 pounds); 1 cup heavy or whipping cream; 4 carrots, peeled and cut into 1/2 -inch pieces; 2 zucchini unpeeled, cut into 1/2 -inch pieces; 1 cup frozen peas; 5 tablespoons unsalted butter; 2 small yellow onions (8 ounces), coarsely chopped; 3 or 4 medium mushrooms sliced; 5 tablespoons unbleached all-purpose flour; 1 cup canned chicken broth; 1/4 cup Cognac or dry white wine; 2 tablespoons fresh or 1 tablespoon dried tarragon; 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 egg; 1 tablespoon water

17 ingredients

13 steps

Ingredients

Refrigerated pie crust pastry dough
4 whole boneless skinless chicken breasts (2 pounds)
1 cup heavy or whipping cream
4 carrots, peeled and cut into 1/2 -inch pieces
2 zucchini unpeeled, cut into 1/2 -inch pieces
1 cup frozen peas
5 tablespoons unsalted butter
2 small yellow onions (8 ounces), coarsely chopped
3 or 4 medium mushrooms sliced
5 tablespoons unbleached all-purpose flour
1 cup canned chicken broth
1/4 cup Cognac or dry white wine
2 tablespoons fresh or 1 tablespoon dried tarragon
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 egg
1 tablespoon water

Directions

1

1. Make the pate brisee and refrigerate while preparing the filling.
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2. Preheat oven to 350 ° F.
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3. Place the chicken breasts in a single layer in a baking pan. Pour the cream over and bake 20 to 25 minutes. Remove the chicken from the cream; reserve the cream and cooking juices. Let the chicken cool and cut into 3/4-inch pieces. .
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4. Blanch the carrots in boiling salted water for 3 minutes. Add the zucchini and the peas and cook 1 minute more. Drain and cool under cold running water. Drain thoroughly.
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5. Melt the butter in a large saucepan over medium
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heat. Add the onions and saute until translucent, about 5 minutes. Add the mushrooms and saute another 3 minutes. Add the flour and cook, stirring' constantly, for 5 minutes. Do not let the flour brown.
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6. Add the broth and cook, stirring constantly, until
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thickened. Stir in the reserved cream and cooking juices and the Cognac. Cook over low heat until thick, about 5 minutes.
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7. Stir in the tarragon, salt, and pepper and simmer 1 minute. Add the chicken and vegetables and mix gently into the cream sauce. Remove from the heat.
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8. Preheat oven to 425° F.
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9. Mix the egg and water in a small bowl. Pour the
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chicken filling into a deep 2-quart casserole or souffle dish. Roll out the pastry and place on the dish. Trim the pastry, leaving a 1-inch border. Brush the edge of the dish with egg wash and press the overhanging dough onto the dish. Crimp the pastry decoratively and brush the top with egg wash. Cut a steam vent in the center.
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10. Place the dish on a baking sheet and bake on the middle rack until the crust is golden, 20 to 25 minutes. Serve Immediately.