Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Ingredients: 1 sheet frozen puff pastry, thawed for 30 minutes; 1 tablespoon butter; 1 cup diced celery; 13 cup finely chopped shallot; 3 cups low-salt chicken broth; 2 bay leaves; 1 teaspoon dried thyme; 1 12 lbs boneless skinless chicken breast halves; 1 cup whipping cream; 1 russet potato, peeled and cut into 1/2-inch cubes (10 oz. potato); 1 cup frozen peas; salt; pepper

13 ingredients

10 steps

Ingredients

1 sheet frozen puff pastry, thawed for 30 minutes
1 tablespoon butter
1 cup diced celery
13 cup finely chopped shallot
3 cups low-salt chicken broth
2 bay leaves
1 teaspoon dried thyme
1 12 lbs boneless skinless chicken breast halves
1 cup whipping cream
1 russet potato, peeled and cut into 1/2-inch cubes (10 oz. potato)
1 cup frozen peas
salt
pepper

Directions

1

Preheat oven to 375; roll out pastry on a lightly floured surface to a 13 x 9 inch rectangle; transfer to baking sheet and chill.
2

Butter an 11x7 inch baking dish.
3

Melt butter in a large saucepan over medium-high heat; add celery and shallots; saute 5 minutes.
4

Add broth, bay leaves, and thyme; bring to a boil.
5

Add in chicken; decrease heat to med-low and simmer until chicken is just cooked through, about 12 minutes; remove chicken and bay leaves.
6

Increase heat to medium; boil mixture until decreased to 1 1/2 cups, about 15 minutes.
7

Add in cream; return to boil; add potato cubes; cover and cook until fork tender, about 10 minutes.
8

Remove pan from heat; cut chicken into bite-size pieces and add to pan; mix in peas; season with salt and pepper.
9

Pour mixture into buttered baking dish; top with pastry; press overhang to sides of dish.
10

Bake until golden, about 30-35 minutes.