Chicken Pot Pie
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https://instructions.wiki/recipes/chicken-pot-pie
Makes 6 · 25 min prep · 55 min cooking
Ingredients
- 6 tablespoons (85 g) unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, diced small
- 2 ribs celery, diced small
- 1/2 cup (65 g) all-purpose flour
- 2 cups chicken stock
- 1 cup whole milk
- 3 cups shredded cooked chicken, about 1 lb (450 g)
- 1 cup frozen peas
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 sheet (8 oz / 225 g) frozen puff pastry, thawed, or 1 round refrigerated pie dough
- 1 large egg, beaten with 1 tablespoon water
Heat the oven to 400F (200C)
Set a rack in the middle. Have a deep 9 inch pie dish or a 9 by 13 inch pan ready. Either puff pastry or pie dough works for the lid. A top crust only is far less fuss than a double crust, and it leaves nothing to go soggy underneath.
Soften the vegetables
Melt the butter in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook 7 to 9 minutes, until the onion is translucent and the carrot has lost its crunch.
Cook the roux 1 minute
Sprinkle the flour over the vegetables and stir constantly for 1 full minute. This cooks off the raw flour taste. The mixture will look like wet sand and smell faintly nutty.
Whisk in the stock and milk
Pour in the stock a little at a time, whisking until smooth, then the milk. Simmer 5 to 7 minutes, stirring often, until the gravy is thick enough to hold a line when you drag a spoon across the pan bottom. It must be this thick going in, because nothing reduces under a crust. A loose filling stays loose and soaks the pastry.
Fold in the chicken and peas
Stir in the chicken, peas, salt, pepper, and thyme. Taste and adjust the salt. Scrape the filling into the dish and level the top.
Lay on the crust and cut vents
Drape the pastry over the dish and trim to a 1/2 inch overhang. Press the edge against the rim. Brush with the egg wash. Cut four vents through the top so steam escapes instead of lifting the crust.
Bake 30 to 35 minutes
Set the dish on a rimmed baking sheet. Bake until the crust is deep golden and the filling bubbles up through the vents. Rest 10 minutes before serving so the gravy sets.
Make the filling ahead. The cooled filling keeps 2 days covered in the refrigerator. Bring it to room temperature before topping, or add 10 minutes to the bake.