Chicken Pot Pie Recipe

Sep 17, 2012 @ 3:30 PM
Posted by Denise Woodward and Laudalino Ferreira, Special Contributor

Denise Woodward and Laudalino Ferreira's picture

Nutrition

Cal/Serving: 853
Daily Value: 43%
Servings: 4

High-Fiber

Fat	53g	82%
Saturated	15g	75%
Trans	0g	0%
Carbs	81g	27%
Fiber	7g	26%
Sugars	6g	0%
Protein	16g	31%
Cholesterol	65mg	22%
Sodium	953mg	40%
Calcium	100mg	10%
Magnesium	86mg	21%
Potassium	1018mg	29%
Iron	5mg	28%
Zinc	1mg	9%
Vitamin A	3468IU	69%
Vitamin C	28mg	47%
Thiamin (B1)	1mg	48%
Riboflavin (B2)	1mg	32%
Niacin (B3)	8mg	41%
Vitamin B6	1mg	27%
Folic Acid (B9)	149µg	37%
Vitamin B12	0µg	2%
Vitamin D	0µg	0%
Vitamin E	2mg	11%
Vitamin K	35µg	43%
Fatty acids, total monounsaturated	29g	0%
Fatty acids, total polyunsaturated	6g	0%

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More Recipes By Denise Woodward and Laudalino Ferreira

Denise Woodward and Laudalino Ferreira

I decided to forgo the traditional chicken pot pie — you know the one full of chicken, peas, carrots, and celery. I wanted this one to be a little French.

The saucy sauce that brought the dish together was made with a little olive oil, butter, flour, chicken stock, and an abundance of fresh tarragon — the French part of the dish. Don’t all French recipes seem to use so much tarragon? The tarragon seemed to make what can otherwise be a heavy meal light. The pot pie was fresh-tasting, and the vegetables were still slightly crisp, not overcooked.

See all pie recipes.

Click here to see 1 Chicken Recipe, 5 Meals.

INGREDIENTS

2 tablespoons unsalted butter, plus more for the ramekins
2 tablespoons olive oil
1 small shallot, diced very finely
1 carrot, diced finely
1 stalk celery, diced finely
1/4 pound green beans, chopped finely
1 small yellow squash, chopped finely
1 russet potato, diced finely
1 clove garlic, minced
3 tablespoons tarragon, torn into pieces
3 tablespoons all-purpose flour
2 cups chicken broth
Salt and pepper, to taste
1 large cooked chicken breast, chopped finely
One 14-ounce package frozen puff pastry, such as Dufour, thawed
1 egg
1 tablespoon water

DIRECTIONS

Preheat the oven to 400 degrees.

Butter 2 large ramekins or 4 smaller ones. Heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat. Add the shallot, stir, and cook until softened, about 3 minutes. Add the carrot and celery, stir, and cook for 5 more minutes.

Add the green beans, yellow squash, and russet potato. Stir and cook for 5 minutes. Add the garlic and tarragon, stir, and cook for 1 minute. Remove from the heat and set aside.

In a small saucepan, heat the butter and remaining olive oil over medium heat until the butter is melted. Whisk in the flour, and continue cooking until slightly bubbly, about 1 minute. Add the chicken broth, whisk until smooth, and cook over low heat until thickened, about 3-5 minutes. Season with salt and pepper, to taste.

Pour the sauce over the vegetable mixture, and gently stir in the chicken. Pour the mixture into the ramekins. Cut the puff pastry into pieces slightly larger than the tops of the ramekins. Cover the tops of the ramekins with the puff pastry. Lightly crimp the sides of the puff pastry over the sides.

In a bowl, beat the egg with the water, and gently brush the tops of the puff pastry with the egg wash. Put the ramekins onto a baking sheet and slide into the oven. Bake until the tops are golden and the insides are bubbly (the filling will begin to come out the sides), about 25-35 minutes.