This is a print preview of "Chicken Pot Pie" recipe.

Chicken Pot Pie Recipe
by Mack Scarborough

Chicken Pot Pie

White wine creamed chicken and puff pastry.

I prefer a lower level of sodium than most so you may need to add salt & pepper to your own taste.

Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 4 servings

Goes Well With: salad, crisp white wine

Ingredients

  • 1 package Pepperidge Farm puff pastry
  • 4 tbs butter
  • 3 boneless chicken breasts
  • 1 white onion
  • 1 c chopped celery plus 2 ribs
  • 1 c frozen peas
  • 1 cup chopped carrot
  • 5 c chicken broth
  • 1 c white wine (I use a chardonnay)
  • 2 1/2 c heavy cream
  • 1/3 c flour
  • dried tarragon
  • Cavender's Greek Seasoning

Directions

  1. Preheat oven to 425 degrees
  2. Set out 1 package Pepperidge Farm Puff Pastry and 4 T butter to soften
  3. Poach 3 chicken breasts in 5 cups chicken broth with 1 cup white wine, 1 half onion in pieces, 2 ribs celery in pieces, 2 pinches tarragon, and sprinkled with 1/2 tspCavender’s greek seasoning.
  4. Remove breasts and hold covered til needed.
  5. Reduce broth to approx 2 cups and strain off solids.
  6. Saute’ 1 cup chopped onion, 1 cup chopped celery in olive oil, While steaming 1 cup sliced carrot til soft,
  7. When onion blend is soft add 1 cup frozen peas and steamed carrots.
  8. Add broth and 2 ½ cups heavy cream.
  9. Blend 1/3 cup flour into softened butter and add to mixture bringing to boil to thicken.
  10. Cube the poached chicken and add to cream base
  11. Crust -
  12. Puff pastry comes in two tri-fold sheets, cut each folded sheet in half and place on a baking sheet and bake until puffed and browned.
  13. To serve - separate each baked puff pastry into two layers on individual serving dish. Pour creamed chicken onto bottom section and replace top section.