Ingredients with Measurements:
- 2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup sliced carrots
- 1 cup frozen peas
- 1 cup diced potatoes
- 1/2 cup diced onion
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper to taste
- 2 sheets of puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and garlic, and cook until the vegetables are softened.
3. Add the chicken to the pot and cook until browned on all sides.
4. Sprinkle the flour over the chicken and vegetables, and stir to coat.
5. Pour in the chicken broth and heavy cream, and stir until the mixture is smooth.
6. Add the carrots, peas, potatoes, thyme, rosemary, salt, and pepper to the pot. Stir to combine.
7. Bring the mixture to a simmer and cook for 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
8. Pour the chicken mixture into a 9-inch pie dish.
9. Roll out the puff pastry sheets on a lightly floured surface until they are large enough to cover the pie dish.
10. Place the puff pastry over the chicken mixture, and trim any excess pastry from the edges of the dish.
11. Brush the beaten egg over the top of the pastry.
12. Bake the pot pie for 30-35 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 550
Fat: 32g
Carbohydrates: 38g
Protein: 28g
Sodium: 650mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or turkey.
- Frozen peas can be substituted with fresh or canned peas.
- Heavy cream can be substituted with half-and-half or milk.
- Puff pastry can be substituted with pie crust or biscuit dough.
Variations:
- Add mushrooms or green beans to the filling for extra flavor and texture.
- Use beef or pork instead of chicken for a different twist on the classic pot pie.
- Make a vegetarian version by using vegetable broth and omitting the meat.
Tips and tricks:
- To save time, use pre-cut vegetables or frozen mixed vegetables.
- Make the filling ahead of time and store it in the fridge until ready to assemble and bake the pot pie.
- If the pastry starts to brown too quickly, cover it with foil for the remainder of the baking time.
Storage instructions:
Leftover pot pie can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the pot pie, preheat the oven to 350°F and bake for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pot pie on a large platter with a side salad or roasted vegetables.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or thyme, over the top of the pot pie before serving.
Pairings:
Pair the pot pie with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the filling is too thin, add more flour to thicken it.
- If the pastry is not browning evenly, rotate the pie dish halfway through the baking time.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding it to the pot pie.
- Store leftover pot pie in the fridge within 2 hours of cooking.
Food history:
Pot pie is a classic American dish that originated in the early 19th century. It was originally made with beef or pork, but chicken became a popular variation in the mid-20th century.
Flavor profiles:
The Drumlin Pot Pie has a savory and creamy filling with tender chicken, vegetables, and herbs. The puff pastry adds a flaky and buttery texture to the dish.
Serving suggestions:
Serve the pot pie hot and fresh out of the oven for a comforting and satisfying meal.
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Taste: Savory, Rich, Comforting, Herby, Buttery