After talking to friends about chicken pot pie, the majority of them have had not-so-good experiences with the dish. We heard responses that wished it didn’t get so mushy, had a different crust, more flavor, less peas, and more. Taking on the challenge, we have developed a recipe inspired by others such as Paula Deen and Ina Garten that will change your mind if you’re skeptical on pot pies, and confirm your love if you’re already a believer.
Chicken Pot Pie
Prep Time: 30 min. Cook Time: 30 min.
1 1/2 lbs. boneless skinless chicken breasts
4 tablespoons extra virgin olive oil
2 cups carrot, chopped
2 cups celery, chopped
1 cup peas, (always optional in Whitney’s book)
1 large yellow onion, chopped
2.5 cups chicken stock
1 chicken flavored bullion cubes
2 teaspoons crushed red pepper flakes
2 tablespoons herbs de provence (or basil, thyme, fennel, and savory)
5 tablespoons butter
3 tablespoons flour
Kosher salt and black pepper to taste
1 cup heavy cream
1/4 cup flour (optional)
5 garlic cloves, minced
2 sheets Puff Pastry
Make a roux heating together 3 tablespoons of flour and 3 tablespoons of butter in a small pan over medium high, whisking constantly until it becomes light brown.
Preheat oven to 350°. Drizzle 2 tablespoons olive oil on a baking sheet and place chicken on the pan. Gently salt the tops of the chicken breast and flip, which should coat the chicken in oil. Salt the reverse side, and flip right side up again.
Bake for 30 minutes. Keep oven on. Once cooked through, remove from oven and let rest until cool enough to touch. On a cutting board, shred the chicken by holding one side of the breast with a knife, and scraping the rest of the chicken with a fork.
Take puff pastry sheets out of the box and set aside to thaw (do not unroll yet).
Coat bottom of a dutch oven with a thin layer of olive oil and turn to medium heat. Once hot, add onion, garlic, carrot, and celery to the oil, and cook until onions are translucent.
While cooking vegetables, bring stock to a boil add the bullion cube and reduce to a simmer.
Once onions are cooked down, add the stock to the dutch oven. Add herbs and red pepper flake, and season to taste with salt and pepper. Add 2 tablespoons butter and cream and roux, and stir until combined. Cook over medium heat for 5 minutes to thicken. Add additional white flour if needed to thicken. Finally, add the cooked chicken, coating the chicken with the vegetables and sauce. Turn the heat to very low and stir occasionally while baking the lattice crust.
Dough should be thawed but still cold. Unfold the puff pastry dough one sheet at a time, and cut it evenly along the trifold. Cut each trifold again so that you have 12 1″ wide strips. Roll out each of the strips with a rolling pin so they become more thin. On a baking sheet lined with a silicone pan, weave 6 strips vertically and 6 strips horizontally to create a lattice.
Whisk 1 egg in a small bowl to create an egg wash. Gently brush the lattice with the egg wash. This will create a golden brown finish once baked.
Place in the 350° oven for 25-30 minutes until dough has risen and top is golden brown.
Remove lattice from oven. Using two spatulas, place lattice atop the filling in the dutch oven. Place the entire dish in the oven until all parts are warm.