Chicken Pot Pie requires around 1 hour and 35 minutes from start to finish. This recipe serves 4. This main course has 1452 calories, 50g of protein, and 97g of fat per serving. If you have pearl onions, peas, leaves from 4 parsley sprigs, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert.
Instructions
1
Watch how to make this recipe.
2
Put the chicken in a large stockpot and cover with 1 gallon of cool water.
Ingredients you will need
Whole Chicken
Water
Equipment you will use
Pot
3
Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie.
Ingredients you will need
Vegetable
Whole Chicken
Herbs
Base
Cooking Oil
Equipment you will use
Pot
4
Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
Ingredients you will need
Chicken Broth
Meat
Equipment you will use
Colander
Pot
5
Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps.
Ingredients you will need
Chicken Broth
Butter
All Purpose Flour
Equipment you will use
Whisk
Pot
Stove
6
Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.
Ingredients you will need
Cream Of Chicken Soup
Shredded Chicken
Salt And Pepper
Pearl Onion
Carrot
Parsley
Broth
All Purpose Flour
Peas
Equipment you will use
Whisk
7
Preheat the oven to 350 degrees F.
Equipment you will use
Oven
8
Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry.
Ingredients you will need
Puff Pastry Sheets
Vegetable
Whole Chicken
Broth
Dough
Water
Egg
Equipment you will use
Bowl
Knife
9
Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven.