Chicken Pot Pie
ID: 7ec5d9d2...
A comforting and classic chicken pot pie featuring succulent roasted chicken and tender vegetables enveloped in a rich, creamy sauce, all topped with a flaky, golden pastry crust.
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🍳 Cooking Flow
Saute onions in butter, stir in flour to make a roux, then whisk in chicken stock and bouillon cubes to thicken. → Season the sauce with salt, pepper, heavy cream, and mix in the vegetables (carrots, peas, pearl onions, parsley) and cubed roasted chicken. → Divide the filling into 4 ovenproof bowls, brush the rims with egg wash, and top with rolled-out pastry dough circles. → Crimping the dough to the sides of the bowls, brush the tops with egg wash, cut steam slits, and season with sea salt and cracked pepper. → Place bowls on a baking sheet and bake at 375°F for 1 hour until golden brown and bubbly.
Cooking Steps
Brief Cooking Order
Saute onions in butter, stir in flour to make a roux, then whisk in chicken stock and bouillon cubes to thicken. → Season the sauce with salt, pepper, heavy cream, and mix in the vegetables (carrots, peas, pearl onions, parsley) and cubed roasted chicken. → Divide the filling into 4 ovenproof bowls, brush the rims with egg wash, and top with rolled-out pastry dough circles. → Crimping the dough to the sides of the bowls, brush the tops with egg wash, cut steam slits, and season with sea salt and cracked pepper. → Place bowls on a baking sheet and bake at 375°F for 1 hour until golden brown and bubbly.
Introduction
A comforting and classic chicken pot pie featuring succulent roasted chicken and tender vegetables enveloped in a rich, creamy sauce, all topped with a flaky, golden pastry crust.
Step 1
Melt 1 1/2 sticks of unsalted butter in a large pot and saute the chopped yellow onions over medium-low heat for about 10 to 15 minutes until they are translucent.
Step 2
Add 3/4 cup of all-purpose flour to the onions and butter, stirring constantly over low heat for about 2 minutes to cook out the raw flour taste.
Step 3
Dissolve 2 chicken bouillon cubes in 5 cups of warm chicken stock, then slowly pour the stock into the flour and onion mixture while stirring to form a thick sauce.
Step 4
Season the thickened sauce with 2 teaspoons of kosher salt and 1 teaspoon of ground black pepper.
Step 5
Pour in 1/4 cup of heavy cream to add richness to the sauce and stir to combine.
Ingredients List
Important Notes
Roast chicken breasts with the skin and bone on beforehand to keep the meat juicy and flavorful before cubing.
Dissolving chicken bouillon cubes in the chicken stock adds an extra layer of savory depth to the entire filling.
Keep the pastry dough cold by defrosting it in the refrigerator; warm dough will lose its flakiness when baked.
Egg wash on the bowl rims acts as a culinary glue to secure the pastry and seal the steam inside for proper puffing.
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