Cheddar Crusted Chicken Pot Pie2012-06-20
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
- 4 tablespoons olive oil
- ½ cup onions, diced
- 1 ½ cup carrots, diced
- ½ cup celery, diced
- ¼ cup all purpose flour
- 2 cups homemade chicken stock
- 1 cup milk
- 1 cup peas, frozen
- 5 cups chicken breasts, cooked and cubed
- 1 ½ teaspoon salt, kosher
- 1 teaspoon black pepper, freshly ground
- 1 box puff pastry, thawed
- 1 egg, beaten
- 1 cup cheddar cheese, shredded
Preheat your oven to 400 degrees. Heat oil in a medium pan and then add the onion, carrot and celery and sauté for 10 minutes or until the onions are translucent.
Next add the flour and cook about 3 minutes to remove the raw flour flavor.
Pour in the chicken stock and milk and bring this mixture to a boil. Let boil for 5 minutes to thicken then lower the heat and add the frozen peas, cubed chicken, salt and pepper. Simmer for another couple of minutes until the chicken is warmed through.
Ladle the pot pie filling into oven proof bowls or large ramekins about ¾ of the way to the rim.
Cut large squares of the puff pastry from the roll making sure that the squares are large enough to hang slightly over the lip of the bowls, then press the dough over the bowls and pinch the sides to ensure they stick well. Brush the tops of the puff pastry dough with the beaten egg and top with sprinkled cheddar cheese.
Place the pot pies on a baking sheet and bake in the oven for 15 minutes or until the dough is golden brown and puffed and the cheddar is melted and bubbly.
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