Spring Vegetable Chicken Pot Pie Recipe
With its flaky top and succulent filling, a chicken potpie is potpie is guaranteed to nourish, satisfy and comfort. This updated version has a puff-pastry top and all-breast-meat filling packed with leeks, carrots, peas and fresh tarragon. In a pinch, speed up prep time with a rotisserie chicken.
Ingredients
| 4 bone-in chicken breast halves (about 3 pounds) | ||
| Sodium chicken broth | 8 Cup (16 tbs) | |
| Olive oil | 3 Tablespoon | |
| 4 leeks (white and light green parts), halved lengthwise and | ||
| Sliced into half-moons | ||
| 4 medium carrots, cut into ½-inch pieces | ||
| Kosher salt | 1 Teaspoon | |
| ¼ cup all-purpose flour, spooned and leveled | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Frozen peas | 1 1/2 Cup (16 tbs) | |
| Flat-leaf parsley | 1 Cup (16 tbs), chopped | |
| Tarragon | 1 Tablespoon, chopped | |
| Ground black pepper | 1/4 Teaspoon | |
| 1 sheet frozen puff pastry (from a 17.25-ounce package), thawed | ||
Directions
Place the chicken and enough chicken broth to cover (adding water, if necessary) in a large pot and bring to a boil. Decrease the heat and gently simmer until the chicken is cooked through, 20 to 25 minutes. Transfer the chicken to a bowl and, when cool enough to handle, shred into pieces. Reserve 2½ cups of the broth, and refrigerate or freeze the rest of the broth for another use.
Meanwhile, heat the oven to 375°F. Heat the oil in a large pot over medium-high heat.
Add the leeks, carrots, and ½ teaspoon of the salt and cook, stirring often, until beginning to soften, 8 to 10 minutes (decrease the heat, as necessary, to prevent
scorching). Stir in the flour and cook for 1 minute. Gradually stir in the wine and 2½ cups of the reserved chicken broth and bring to a boil. Add the peas, parsley, tarragon, pepper, chicken, and the remaining ½ teaspoon salt.
Transfer to an 8-inch square (1½-quart) baking dish or 9-inch pie plate. Place the puff pastry over the top of the chicken and vegetables, letting it hang over the sides of the dish, and cut vents in the top. Place the dish on a rimmed baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes.
Tip: You can make the filling up to a day in advance, transfer it to the baking dish, and refrigerate. When ready to bake, top with the puff pastry, and then bake according to recipe instructions, adding 5 to 10 minutes to the cooking time.
This recipe has been excerpted from The Good Neighbor Cookbook. To purchase the book visit TheGoodNeighborCookbook.Com or Amazon.Com!
Meanwhile, heat the oven to 375°F. Heat the oil in a large pot over medium-high heat.
Add the leeks, carrots, and ½ teaspoon of the salt and cook, stirring often, until beginning to soften, 8 to 10 minutes (decrease the heat, as necessary, to prevent
scorching). Stir in the flour and cook for 1 minute. Gradually stir in the wine and 2½ cups of the reserved chicken broth and bring to a boil. Add the peas, parsley, tarragon, pepper, chicken, and the remaining ½ teaspoon salt.
Transfer to an 8-inch square (1½-quart) baking dish or 9-inch pie plate. Place the puff pastry over the top of the chicken and vegetables, letting it hang over the sides of the dish, and cut vents in the top. Place the dish on a rimmed baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes.
Tip: You can make the filling up to a day in advance, transfer it to the baking dish, and refrigerate. When ready to bake, top with the puff pastry, and then bake according to recipe instructions, adding 5 to 10 minutes to the cooking time.
This recipe has been excerpted from The Good Neighbor Cookbook. To purchase the book visit TheGoodNeighborCookbook.Com or Amazon.Com!
Chef
