Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings butternut squash; 6 servings chicken broth; 6 servings Egg; 6 servings flour; 6 servings wild mushrooms; 6 servings olive oil; 6 servings puff pastry; 6 servings sage; 6 servings salt; 6 servings shallot; 6 servings unsalted butter

Chicken Pot Pie is a vegetarian main course. This recipe serves 6. One serving contains 320 calories, 12g of protein, and 27g of fat. A mixture of butter, shallot, sage, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Preheat the oven to 400 F.

Equipment you will use

Oven

Toss the squash with the olive oil and 2 tablespoons of the butter, season with salt and pepper and spread evenly on a rimmed baking sheet.

Ingredients you will need

Salt And Pepper

Olive Oil

Butter

Spread

Squash

Equipment you will use

Baking Sheet

Place in the oven to bake until tender and golden brown, about 30 minutes.

Equipment you will use

Oven

While the squash is cooking, melt the remaining butter in a large skillet over medium heat and cook the mushrooms and shallot, stirring frequently, about 3 minutes until lightly brown.

Ingredients you will need

Mushrooms

Shallot

Butter

Squash

Equipment you will use

Frying Pan

Add the flour, and cook, stirring constantly, until lightly brown, about 2 minutes longer. Slowly whisk in broth and bring to a low boil, stirring constantly.

Ingredients you will need

Broth

All Purpose Flour

Equipment you will use

Whisk

Add the chicken, sage and cooked squash; season with salt and pepper and stir to mix. Reduce the heat and simmer about 5 minutes or until thick and creamy.

Ingredients you will need

Salt And Pepper

Whole Chicken

Squash

Sage

Remove from the heat and allow to cool.

Meanwhile, flatten the puff pastry on a lightly floured surface, cut into a shape to fit the top of the container you are using (to slightly overlap). Fill the containers with the chicken filling and place the pastry over the dishes, allowing excess to drape about 1/2- inch over the sides. Repeat with the remaining cups.

Ingredients you will need

Puff Pastry Sheets

Whole Chicken

Brush the pastry with egg wash and place in the refrigerator to chill at least 1 hour.

Ingredients you will need

Egg

When ready to cook, preheat the oven to 350F.

Equipment you will use

Oven

Place bowls on baking sheets and cut several slits into the tops of the pastry.

Equipment you will use

Baking Sheet

Bowl

Place in the oven to bake 20 to 25 minutes until the pastry has puffed and is golden brown and the filling is warm through. Allow to cool about 5 minutes before serving, serve warm.

Equipment you will use

Oven

var article

Type_27_data = {};

article

Type_27_data.init_step_by_step_images = 0;