Chicken Pot Pie-- One Dish Recipe

Name: Chicken Pot Pie-- One Dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 2 tablespoons (1/4 stick) unsalted butter; 1 yellow onion, finely chopped; 1 celery rib, thinly sliced; 2 carrots, sliced into 1/4-inch-thick rounds; 2 parsnips (about the same size as the carrots), peeled and sliced into 1/4-inch-thick rounds; 1 turnip (about 8 ounces), peeled and cut into 1/2-inch pieces; 2 garlic cloves, finely chopped; 3 tablespoons all-purpose flour; 13/4 cups reduced-sodium chicken broth; 3/4 cup plus 1 tablespoon whole milk; 3/4 cup heavy cream; 3 bushy sprigs of fresh thyme; 1 pound roasted chicken meat (about 31/2 cups), torn into large bite-size pieces; Kosher salt and freshly ground black pepper; 1 large egg; 1/2 14- to 16-ounce package frozen all-butter puff pastry (1 sheet), thawed but well chilled

Servings: persons

Ingredients
2 tablespoons (1/4 stick) unsalted butter
1 yellow onion, finely chopped
1 celery rib, thinly sliced
2 carrots, sliced into 1/4-inch-thick rounds
2 parsnips (about the same size as the carrots), peeled and sliced into 1/4-inch-thick rounds
1 turnip (about 8 ounces), peeled and cut into 1/2-inch pieces
2 garlic cloves, finely chopped
3 tablespoons all-purpose flour
13/4 cups reduced-sodium chicken broth
3/4 cup plus 1 tablespoon whole milk
3/4 cup heavy cream
3 bushy sprigs of fresh thyme
1 pound roasted chicken meat (about 31/2 cups), torn into large bite-size pieces
Kosher salt and freshly ground black pepper
1 large egg
1/2 14- to 16-ounce package frozen all-butter puff pastry (1 sheet), thawed but well chilled

1
Preheat the oven to 400 F.
2
Melt the butter in a 12-inch heavy large cast-iron frying pan or other ovenproof pan over medium heat. Add the onion, celery, carrots, parsnips, turnip, and garlic and cook, stirring occasionally, for 10 minutes, or until the root vegetables are almost tender. Sprinkle in the flour and stir well for 1 minute to cook the flour without browning. Raise the heat to medium-high and stir in the broth, followed by 3/4 cup of the milk, the cream, and the thyme. Bring to a simmer. Reduce the heat to medium-low and simmer gently, stirring occasionally, for about 5 minutes, or until the vegetables are tender. Remove from the heat and stir in the chicken and season with salt and pepper. Cool slightly. Remove the thyme stems.
3
In a small bowl, mix the egg and remaining 1 tablespoon of milk with a fork to combine. Roll out the pastry on a lightly floured work surface into a 13-inch square. Brush the egg mixture around the edge of the pan. Lay the pastry over the pan and gently press the hanging edges of pastry to adhere to the sides of the pan. Brush some of the egg mixture over the pastry. Transfer to the oven and bake for about 30 minutes, or until the topping is deep golden brown. Cool slightly and serve.

1092

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Ingredients, 2 tablespoons (1/4 stick) unsalted butter, 1 yellow onion, finely chopped, 1 celery rib, thinly sliced, and more.

Yes, Chicken Pot Pie-- One Dish falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pie-- One Dish

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