Comforting Chicken Pot Pie

Name: Comforting Chicken Pot Pie
Ingredients: 4 chicken breasts (6-8 oz. each); 6 tablespoons unsalted butter; 2 cups small-dice carrots; 1 cup small-dice celery; 1 cup small-dice red onion; 2 cups medium-dice red potatoes; 14 cup all-purpose flour; 1 cup heavy cream; 4 cups chicken stock; salt; white pepper; 1 cup frozen peas; 1 sheet frozen puff pastry, thawed

13 ingredients

12 steps

Ingredients

4 chicken breasts (6-8 oz. each)
6 tablespoons unsalted butter
2 cups small-dice carrots
1 cup small-dice celery
1 cup small-dice red onion
2 cups medium-dice red potatoes
14 cup all-purpose flour
1 cup heavy cream
4 cups chicken stock
salt
white pepper
1 cup frozen peas
1 sheet frozen puff pastry, thawed

Directions

1

Preheat oven to 350; bring a large pot of water to a boil; boil the chicken for 10 minutes until cooked through; be careful not to overcook the chicken as it will be cooked more later.
2

While the chicken is cooking, melt 2 tablespoons of butter in a saucepan over medium heat; saute carrots, celery, onion, and potatoes for 5 minutes; again, be careful to avoid overcooking.
3

Remove vegetables from pan and set them aside in a large bowl.
4

When the chicken has cooked, remove from the water and drain; slice chicken into bite-size pieces.
5

In a saucepan over medium heat, melt the remaining 1/4 cup butter; sprinkle the flour over the butter.
6

Stir gently and frequently for 2-3 minutes, until the flour is absorbed and the bubbling mixture is lightly golden.
7

Add in heavy cream and chicken stock; mix thoroughly; simmer 10 minutes, then add the chicken and sauteed vegetables.
8

Season with salt and pepper; simmer for 20 minutes more.
9

Pour the mixture into a 9-inch pie pan and add the frozen peas.
10

Roll out the puff pastry so it is 2 inches larger than the pie pan; place it over the pan and tuck down the edges into the pan.
11

Cut a few slits on top of the pastry to allow steam to escape.
12

Bake for about 40 minutes, until the crust is golden brown.