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Chicken Pot Pie
with Puff Pastry Topping
Makes 6 Servings
*1 tbls. olive oil
*1 tbls. margarine
*1 medium onion, diced
*2 stalks celery, chopped , including some celery leaves
*2 carrots, chopped
*1 large potato, peeled and diced
*2 leeks, white and pale green parts only, cleaned and chopped
*1 clove garlic, minced
*Salt and pepper
*2 cups chicken stock
*1 cup water + 4 tbls. water
*1/2 cup white wine
*2 bay leaves
*1/2 tsp. Italian seasoning
*2 cups cooked chicken, cubed
*10-oz. package frozen peas
*2 tbls. flour
*1 sheet puff pastry, thawed
*2 tbls. butter, melted
1Heat olive oil and margarine in a stock pot. Add onion, celery, carrots, potatoes, leeks and garlic. Season with salt and pepper. Saute until vegetables begin to soften and onion becomes translucent, about 8 minutes.
2Add chicken stock, 1 cup water, wine, bay leaves, Italian seasoning and cooked chicken. Reduce heat, cover and simmer 40 minutes until vegetables are tender and mixture begins to thicken. Add peas and cook 5 more minutes. Remove bay leaves. Reseason if necessary.
3Make a paste with flour and remaining 4 tablespoons water. Stir into stock pot to thicken gravy, about 5 minutes.
4Preheat oven to 400F degrees. Unfold one pastry sheet on a lightly floured surface. Brush each side with melted butter. Cut into 6 rectangle pieces or use cookie cutter to produce circles. Place on a baking sheet and bake 12-15 minutes until pastry is puffed up and browned.
5To serve, ladle chicken stew in shallow wide-mouth bowls. Top each with one piece of puff pastry. Serve immediately.
  • If you do not have leftover chicken, purchase a rotisserie chicken from your local supermarket as an easy ingredient. You can also substitute turkey for the chicken in this recipe.