Ingredients with Measurements:
- 2 cups cooked and shredded chicken
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 2 sheets of frozen 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 400°F (200°C).
2. In a large saucepan, melt the butter over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
3. Add the flour and stir until well combined. Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens.
4. Add the shredded chicken, peas, carrots, salt, black pepper, and thyme. Stir until well combined.
5. Pour the chicken mixture into the pie dish.
6. On a lightly floured surface, roll out the puff pastry sheets to fit the top of the pie dish. Place the pastry over the chicken mixture and press the edges to seal.
7. Brush the beaten egg over the pastry.
8. Bake for 25-30 minutes or until the pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
400°F (200°C)
Serving size:
6 servings
Nutritional information:
Calories: 456
Fat: 28g
Carbohydrates: 32g
Protein: 19g
Sodium: 627mg
Sugar: 4g
Substitutions for ingredients:
- You can use fresh vegetables instead of frozen.
- You can use cooked turkey instead of chicken.
- You can use vegetable broth instead of chicken broth.
Variations:
- Add diced potatoes to the filling.
- Use a different type of pastry, such as pie crust or phyllo dough.
- Add herbs such as rosemary or sage to the filling.
Tips and tricks:
- Make sure the filling is completely cooled before adding the pastry on top.
- Use a sharp knife to cut the pastry into shapes or designs before placing it on top of the filling.
- Brushing the pastry with egg wash will give it a shiny and golden finish.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the pot pie in the pie dish for a rustic look.
- Garnish with chopped parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Green beans
- Roasted sweet potatoes
- Mashed potatoes
Troubleshooting advice:
- If the filling is too thick, add more chicken broth or milk.
- If the pastry is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) before adding it to the filling.
Food history:
- Chicken pot pie is a traditional American dish that dates back to the early 19th century.
Flavor profiles:
- Savory, creamy, and comforting.
Serving suggestions:
- Serve hot with a side dish and garnish.
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Taste: Savory, Creamy, Herby, Comforting, Hearty