Sandy Pollock and Crystal Cooks Worlds Greatest Chicken Pot Pie Recipe

Name: Sandy Pollock and Crystal Cooks Worlds Greatest Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plus 1 tablespoon whole milk; 1 cup heavy cream; 1 sheet frozen puff pastry, thawed according to package instructions; 2 tablespoons unsalted butter; 1/4 cup diced red bell pepper; 2 medium shallots, thinly sliced; 2 tablespoons all-purpose flour; 1/2 teaspoon crushed dried tarragon; 1 1/2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup dry white wine; 3 cups shredded roasted chicken (from one 3-pound chicken); 1 (10-ounce) package frozen baby peas, thawed; 1 1/2 cups diced carrots, blanched and drained; 1 1/2 cups diced russet or other baking potato, blanched and drained; 1 large egg

Servings: persons

2 cups plus 1 tablespoon whole milk
1 cup heavy cream
1 sheet frozen puff pastry, thawed according to package instructions
2 tablespoons unsalted butter
1/4 cup diced red bell pepper
2 medium shallots, thinly sliced
2 tablespoons all-purpose flour
1/2 teaspoon crushed dried tarragon
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup dry white wine
3 cups shredded roasted chicken (from one 3-pound chicken)
1 (10-ounce) package frozen baby peas, thawed
1 1/2 cups diced carrots, blanched and drained
1 1/2 cups diced russet or other baking potato, blanched and drained
1 large egg

1
Preheat the oven to 400F.
2
Combine the 2 cups milk and the cream in a bowl.
3
Roll the puff pastry slightly, if necessary, so that it measures 9x13 inches.
4
Melt the butter in a large skillet over medium heat.
5
Add the bell pepper and shallots, and cook, stirring frequently, until the pepper is tender, about 5 minutes.
6
Add the flour, tarragon, salt, and black pepper, and stir to coat the vegetables with the flour.
7
Add the wine and let it bubble for a minute.
8
Raise the heat to medium-high, and stir in the milk mixture.
9
Cook, stirring, until thickened and bubbly, about 5 minutes.
10
Stir in the chicken, peas, carrots, and potatoes and simmer, stirring,until heated through, about 2 minutes.
11
Transfer the mixture to a 9x13-inch baking dish.
12
Place the puff pastry over the hot chicken mixture.
13
Beat the egg with the remaining 1 tablespoon milk, and brush the puff pastry with the egg wash. Then cut slits in the pastry to allow steam to escape.
14
Place the baking dish on a baking sheet, and bake until the filling is bubbling and the crust is golden brown, 20 to 25 minutes.
15
Let cool for 10 minutes before serving.

821

kcal

Calories

Fat

Carbs

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 16 ingredients. The key ingredients include: 2 cups plus 1 tablespoon whole milk, 1 cup heavy cream, 1 sheet frozen puff pastry, thawed according to package instructions, 2 tablespoons unsalted butter, and more.

Yes, Sandy Pollock and Crystal Cooks Worlds Greatest Chicken Pot Pie 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.

Sandy Pollock and Crystal Cooks Worlds Greatest Chicken Pot Pie

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