Let's Dish Recipes - CBS4 - WHBF Quad Cities, IL-IA News Weather Sports

Chicken Pot Pie

Recipe for Chicken Pot Pie:

Difficulty: Moderate
Prep Time: 20 minutes
Cooking time: 65 minutes
Serves: 6

Ingredients:

4 Tablespoons unsalted butter
3 Tablespoons finely diced onion
1/3 cup flour
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cups low sodium chicken broth
½ cup whole milk
2 Tablespoons pale dry sherry
12 oz frozen mixed vegetables
12 oz fresh broccoli cut in very small florets
3 russet potatoes, diced and boiled in water until al dente
4 cup cooked chicken, diced
½ cup chopped parsley
1 t kosher salt
½ teaspoon ground black pepper
1 large egg beaten with 1 Tablespoon cold water (egg wash)
2 sheets Pepperidge Farm puff pastry, thawed, but still cold
Flour to roll out the dough

Instructions:

1. Preheat oven to 375°F.

2. In a medium saucepot, melt the butter over medium high heat.  Once the butter has melted add onions and cook until they are tender (about 4-5 minutes). 

3. Whisk in the flour, 1 teaspoon salt and ½ teaspoon black pepper.  Cook for 2 minutes stirring constantly to cook off the raw flour taste.

4. Add the chicken broth and milk.  Whisking constantly so that you don't develop lumps in the sauce, bring the sauce to a boil.  Lower the heat and simmer the sauce for 5 minutes, stirring occasionally.  Remove from heat and add in sherry.

5. Meanwhile, in the microwave defrost the mixed vegetables and heat until barely warm.

6. In a large bowl, combine the mixed vegetables, broccoli, par-cooked potatoes, diced chicken, parsley, salt, and black pepper.  Pour the warm sauce over the top and stir to combine.

7. Spoon this mixture into 6, 16 oz. ceramic, oven-proof dishes.  Place this dish on a rimmed cookie sheet to catch any drips during baking.

7. Roll out the puff pastry sheets to 10 X 10" square using flour on the board to keep the pastry from sticking.  Cut out circles 2 inches larger than the diameter of the top of each bowl. 

9. Brush the inside and top rim of each ceramic bowl with egg wash.  Place a puff pastry circle on the top of each bowl, firmly pressing it to the sides brushed with egg wash. Brush egg wash on the top of each piece of puff pastry.  Cut several slits into the top of the pastry to create vents for the stream to escape.

10. Bake for 50 minutes or until golden brown and the internal temperature is 165°F.

Click here for more recipes from Let's Dish, only on The Live Well Network, WHBF 4.2