Chicken Pot Pie with Puff Pastry

source:  MaryOwen Heslop

Note:  It is important that you read all four steps before starting to get an overview of what is needed.  The ingredients are listed under each step.

Step 1:  Preparing the puffed pastry:

Preheat oven to 440 degrees.

1 (17.3 oz) pkg. Pepperidge farms Puff Pastry Sheets (In the frozen food department)

1 egg

½ egg shell of cold water

Take the pastry sheets out of the package, separate the sheets (do not ry to unfold at this time), lay on the counter and allow them to thaw for 30 to 40 minutes.

While the sheets are thawing prepare two cookie sheets by lining with parchment paper (preferred) or non-stick aluminum foil.  If using parchment paper, dot each of the ends and middle with a slight dab of shortening or butter to secure the paper to the baking sheets to prevent it from sliding, or the unused portion from flying up and sticking to the food while baking in a convection oven.  Set aside.

On a floured work surface, unfold one of the pastry sheets.  Roll out the pastry according to the instructions on the box.  The pastry sheet will be the right size for a 9 x 13-inch pan.  Put the rolled out pastry on one of the prepared cookie sheets.  Set aside.  If making tow pies, repeat with second pastry sheet.  Lay the baking pan that you are going to bake the pie in upside down on the rolled out pastry, and cut to size.

Make an egg wash by putting the cold water and the egg in a small bowl and stirring with a fork to combine.  Using a pastry brush coat the prepared pastry sheet(s) with the egg wash, making sure that you cover all of the top surface.  (This is what gives the golden shine to the finished crust.)  Bake for 15 to 20 minutes or until golden brown. 

Remove from the oven, let cool for a minute.  Using the parchment paper, lift the pastry over to the cooling rack and gently let is slide on to the rack.  Cool.

Step 2:  Chicken Preparation (This part may be done ahead of time and kept in the refrigerator or frozen for later use.):

½ cup diced onions

½ cup celery, cut on the diagonal, ¼-inch thick.  (Chop the leaves, and use those also)

½ cup carrots, cut on the diagonal, 1/4 –inch thick

3 tablespoon butter

4 – 6 boneless, skinless chicken breasts halves

½ (10-1/2 oz) can Campbell’s chicken broth, save the rest for the thickening agent

Sauté vegetables in butter just until thender.  Leaving the vegetables in the pan, add the chicken by dipping the bone side into the vegetable mixture, then quickly flip the chicken breast over.  (The purpose is to coat the chicken with buttery juices.)  Add the chicken broth.  (When you pour the broth in the pan try to avoid pouring it over the top of the chicken.)  Cover and cook for approzimately 3 – 5 minutes.  Turn the chicken over and cover.  Cook until chicken is just done, about 3 – 5 minutes depending on the thickness of the chicken breast.  (do not overcook the chicken, it will make the chicken tough and the chicken and vegetables will lose their flavor.  Chicken breast is done when it cuts easily and is cream color throughout.)  Remove the cooked chicken from the pan.  Se aside the vegetable mixture.  Cut the chicken into bite sie pieces.  Add the chicken pieces to the vegetable mixture you cooked in it  Set aside.

Step 3: Preparing the Vegetable Cream Sauce (This part may be done the day before or even frozen for later use.):

1 cup mushrooms, cut into bite size pieces.

4 – 5 Tablespoon butter, divided

salt and pepper to taste

3 cup onions cut into bite size pieces

3 cup celery, cut on the diagonal, into ¼ - inch pieces

2 cup carrots cut, on the diagonal, into ¼ - inch pieces

2 cup chicken broth plus ½ to ¾ c for thickening the sauce

2 cup whipping cream or regular evaporated canned milk

6 tablespoon flour

½ to 1 cup frozen petite peas

In the same pan you are going to cook the cream sauce, sauté the mushrooms in 1 to 2 Tbsp butter for one minute. (Hint:  Bring the butter to a foaming state, add the mushrooms.  Lightly salt and pepper the mushrooms then toss and stir while cooking.)  remove the mushrooms from pan and set aside.  In the same pan, melt the 3 Tbsp of butter.  Add the carrots and cook for 1 minute, then add the onions and celery.  Mix the vegetables together and cook until tender, add the 2 c chicken broth;  cover and cook for 5 minutes, stir occasionally.  Put the remaining broth (1/2 to ¾ c)in a container with a lid, then add the flour.  Put lid on and shake vigorously.  Pour the mixture through a strainer to remove any lumps.  Set aside.  Add the chicken and begetables, mushrooms and cream to the hot chicken broth.  Bring to a boil.  Slowly add thickening agent until you get the desired thickness, stirring constantly to prevent lumps.  Cook and continue stirring for 3 minutes.  Remove from heat.

Step 4:  Putting it all together:

When ready to serve, put the Chicken Pot Pie filling into the baking pan(s); top with the cooked putted pastry.  If it doesn’t set down in the pan, carefully trim the edges of the pastry with a sharp knife to get it to git the pan.  Put the pie in the oven and bake for 15 – 20 minutes or until the chicken mixture is bubbling up around the outer edges of the crust.  Serve and enjoy!