My way of making chicken pot pie using store bought pastry!
Preheat the oven to 400 degrees
Enough store bought pastry to cover the individual vessels
1 large onion cubed
1 cup button mushrooms diced
1 cup shitaki mushrooms diced
1 1/2 cups carrots diced
1/2 cup celery diced
1 orange bell pepper diced
1 cup green beans
1 tsp tarragon
1 egg
2 tbsp white flour
21/2 cups of chicken diced and marinated with ginger, garlic, salt and pepper
4 potatoes peeled and quartered
4 cups chicken broth
1/2 cup whipping cream
salt to taste
pepper to taste
3 tbsp olive oil
In a sauce pan add the olive oil and stir fry it until it is no pink inside, take the chicken out and put it aside, in the same pot add 1 tbsp olive oil and add all the vegetables, stir fry for a minute and go ahead and add the potatoes, season the vegetables with salt to taste, pepper to taste and the teragon. Leave the frozen peas out don’t put it in at this point because it will cook faster then the other veggies. Continue to cook the vegetables until it is 50 percent cooked, next add the white flour and cook this for a couple minutes so it does not have a raw flavor of the flour. Add the chicken stock and bring it back to temperature, the peas can be added at this point because the frozen ones cook faster, lastly add the heavy cream, stir it really well. After about 15 minutes you should have a thick sauce. If you feel that you want to thicken up the sauce more add some potato flakes to thicken up the sauce. Lastly add the chicken in the vegetable and sauce mixture. Make sure and do a taste test to make sure that the taste is just perfect for you. Fill small ramekins with the mixture, this will help cool the sauce mixture faster. Make sure that the vessel you are using is oven proof. Once the mixture has cooled down cover the rim with egg white and place the pastry on the ramekins and make a design by covering the sauce mixture. You can either do this method or just bake the pastry and top it off after they are baked. Make sure and put a couple slits on the pastry to let the steam escape. Use your imagination and do whatever design you choose. Brush the tops with egg wash and stick it in the oven until they are nice and golden brown.

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