We've been craving comfort food because its been rainy these past few days in London. This is my version of a chicken pot pie, adapted from my gals, with some English influence, but still true to its flavors! Its so delicious, especially straight out of the oven!
Serving size: 6 servings
Ingredients
1/2 kg boneless chicken breast, cut into 1/2-inch bite size cubes
3 garlic cloves, peeled and minced
7 mushrooms, sliced
1/2 cup onion, finely chopped
1 cup carrots, finely chopped
2/3 cup celery, finely chopped
1/4 cup butter
2 1/2 tbsp fresh thyme, finely chopped (or 1 1/4 tsp dried thyme)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
3 tbsp parsley
1 3/4 cup chicken broth
2/3 cup milk
2 tbsp corn starch, mixed in a small amount of cold water
1 cup thawed peas
2 store-bought puff pastry sheets
Directions
Preheat oven to 425F/220C.
In a large pan over medium heat, cook chicken, garlic, mushrooms, onions, carrots, and celery in butter for 6-8 minutes. Add salt, pepper, thyme, garlic powder and parsley and combine well.
Add chicken broth and milk and heat until the mixture reaches a simmer. Add the corn starch and simmer, stirring every once in a while so the bottom doesn't burn, simmer for 15-20 minutes or until the mixture thickens. Once the filling is ready, set aside and add thawed peas.
In a 9-inch greased pie dish, roll out the first puff pastry sheet and place into the pie dish forming the bottom crust. Poke the bottom crust with a fork to allow the dough to cook evenly. Fill the bottom pastry with the chicken mixture and cover with the top puff pastry sheet, tucking the crust into the sides of the dish to seal the edges. Make several small slits in the top to allow steam to escape from the pie.
Bake the pie in the preheated oven for 30-35 minutes (I cooked it for 33 minutes!) or until the pastry is golden and the filling is bubbling. Allow it to cool for 10 minutes before serving.
Adapted from: Genevieve Melkonian & Leila Kutana - & https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/
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