Chicken Pot Pie
ID: acda635f...
A comforting American classic made easy and delicious. This recipe features tender chicken thighs simmered with carrots, celery, pearl onions, and peas in a rich cream sauce, all baked under a flaky layer of golden puff pastry.
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🍳 Cooking Flow
Sear chicken thighs, then cook Celery, carrots, and onions until soft. → Add butter and flour to create a roux directly in the pot, then slowly stir in the chicken stock and simmer for 15 minutes. → Stir in heavy cream, peas, pearl onions, and fresh herbs, then simmer for another 10 minutes. → Portion filling into oiled ramekins, cover with cold puff pastry circles, and brush with egg wash. → Cut steam vents in the pastry and bake at 400°F (200°C) for 20-25 minutes until golden brown.
Cooking Steps
Brief Cooking Order
Sear chicken thighs, then cook Celery, carrots, and onions until soft. → Add butter and flour to create a roux directly in the pot, then slowly stir in the chicken stock and simmer for 15 minutes. → Stir in heavy cream, peas, pearl onions, and fresh herbs, then simmer for another 10 minutes. → Portion filling into oiled ramekins, cover with cold puff pastry circles, and brush with egg wash. → Cut steam vents in the pastry and bake at 400°F (200°C) for 20-25 minutes until golden brown.
Introduction
A comforting American classic made easy and delicious. This recipe features tender chicken thighs simmered with carrots, celery, pearl onions, and peas in a rich cream sauce, all baked under a flaky layer of golden puff pastry.
Step 1
Heat olive oil in a large soup pot over medium-high heat. Add the chopped chicken thighs, season with salt and pepper, and cook for about 5 minutes until browned.
Step 2
Add the chopped celery, onions, and carrots to the pot. Season with a little more salt and pepper to help release moisture. Cook for 7 to 8 minutes until the vegetables soften slightly.
Step 3
Add the butter to the pot and stir until melted. Once melted, sprinkle in the flour. Stir constantly and cook for about 1 minute to cook off the raw flour taste.
Step 4
Slowly pour in the chicken stock while stirring to prevent lumps from forming. Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes to thicken.
Step 5
Pour in the heavy cream for richness, then add the frozen pearl onions and frozen peas. Stir well and let it simmer for another 10 minutes.
Ingredients List
Important Notes
Using chicken thighs instead of chicken breast keeps the meat incredibly tender and moist even after simmering and baking.
Make sure to keep the puff pastry as cold as possible prior to rolling and baking; the butter layers will melt if warmed, losing its puffiness.
Always use equal parts butter and flour to ensure the roux thickens the pot pie filling correctly.
Do not skip cutting a steam vent in the center of the puff pastry, otherwise steam will build up and make the pastry soggy.
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