Chicken Pot Pie
A delicious and easy way to use up leftover roast chicken and feed a crowd? Chicken Pot Pie is a classic comfort food and the perfect meal to come in from the cold to.
- 4 tablespoons (1/2 stick) unsalted butter
- 3 leeks, white parts only, chopped
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup half and half
- 1 medium red potatoes, scrubbed and cubed 1/2 inch
- 1 medium carrot, peeled, cubed 1/2 inch
- 1 medium parsnip, peeled and cubed 1/2 inch
- 3 cups coarsely chopped chicken meat (from leftover roast chicken)
- 1 cup frozen peas
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten, for brushing
- Heat oven to 400 degrees.
- Add butter to a large saucepan over medium high heat. Once melted and foamy, add the leeks and thyme and sauté until leeks are softened, about 4-5 minutes. Season the mixture with salt and pepper and stir in the flour. Cook, while stirring, until golden blonde and pasty, about 3 minutes.
- Whisk in the chicken broth along with half and half. Stir in the potatoes, carrots, and parsnips, bring to a boil, reduce heat, and simmer stirring occasionally, until sauce is thickened and the vegetables are just barely tender, about 10 minutes.
- Once sauce is thick, stir in the chicken and peas. Taste for seasoning and adjust as necessary with salt and pepper. Add the mixture to a deep-dish pie plate.
- Dust your work surface with flour and carefully unfold the puff pastry. Roll out to a 12x12 inch square. Drape the puff pastry over the filling and fold and crimp the pastry around the edges to make a crust. Brush with beaten egg and use a paring knife to make a few vents in the top of the crust. Place on a sheet tray and bake for 45 minutes, until puffed, golden brown and bubbling. Let rest for a few minutes before serving.