Chicken Potted Pie

Ingredients

1 package Pepperidge Farm® Puff Pastry Sheet
4 cups chicken, cooked and shredded
4 tablespoons Kerrygold® Unsalted Butter
1 cup yellow onion, chopped
1 cup celery, diced
1 cup carrots, diced
1 cup cremini mushrooms, diced
1 cup frozen peas
1 cup yellow potato, diced small cubes
1 tablespoon garlic, minced
1/3 cup King Arthur® All-Purpose Flour, plus more for rolling the pastry
2 cups chicken stock
3 tablespoons dry sherry
1/2 cup heavy cream
1 tablespoon bouquet garni seasoning
1 teaspoon RealSalt® Seasoning Salt
1 egg, for egg wash
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste

Directions

Set an oven rack to the center position and preheat the oven to 425°F.

Line a baking sheet with aluminum foil for easy clean-up.

prepare pastry top
Dust a clean, dry work surface with flour and place the puff pastry over top. Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. Using a sharp knife, cut out 4 circles about 2 inches larger than the diameter of your soup bowls. Place the dough rounds on the foil-lined baking sheet and refrigerate until ready to use.

make the filling
In a large sauté pan over medium heat, melt the butter. Add the yellow onion, garlic, celery, carrots and mushroom. Sauté, stirring occasionally, until the carrots are just cooked, ~10 minutes. Add the flour and cook, stirring constantly, for about 2 minutes. In a steady stream while whisking, add the stock and brandy. Bring to a light boil, stirring with a spoon and scraping the bottom and corners of the pan to incorporate the flour. Turn the heat down and simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, thyme, chicken, and peas. Taste and adjust seasoning, if necessary.

Ladle the filling into 4 oven-safe soup bowls. The filling should come up no more than three-quarters of the way to the top of the bowls. Do not overfill.

Beat the egg with 1 tablespoon of water.

add pastry top
Remove the pastry rounds from the refrigerator. Brush the outside edges of each bowl with the egg wash.
Place the cold dough rounds over the bowls, pressing firmly around the edges so that the dough adheres. Using a sharp knife, make a 1/2-inch slit in the top of each pie. Brush the dough with the egg wash.

cook the potted pies
Place the bowls on the foil-lined baking sheet and bake for 20 to 25 minutes, or until the pastry is a rich golden brown.

When finished cooking, let the potted pies cool for about 10 minutes.

Notes

• We have substituted chicken with leftover smoked turkey.. delicious!
• For making ahead, prepare the filling and refrigerate up to a few days in advance. When ready, prepare the pastry topping as the recipe describes and cook accordingly.
• White wine or white vermouth can be substituted for the dry sherry, or can be left out completely.
• Can also use a pie crust in a substitution of the puffed pastry.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.onceuponachef.com/recipes/chicken-pot-pie.html