CLARKSVILLE, Tenn. (CLARKSVILLENOW) – Sarah shows you how to make a delicious homemade pot pie to share with the whole family.
With flaky crust and hearty ingredients, this dish is the perfect comfort food for rainy days.
You can see more Cooking with Sarah videos on our YouTube playlist.
Ingredients:
- 1-2 sheets frozen puff pastry, thawed according to package instructions (number of sheets will depend on the size of your oven safe bowl or dish)
- 4 cups low-sodium chicken broth
- 1 teaspoon whole black peppercorns
- 3 sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
- 2 bay leaves
- 1 large onion, quartered
- 4 boneless, skinless chicken breasts
- 3 tablespoons unsalted butter
- 1/2 cup fresh pearl onions, peeled (Blanch for a minute in boiling water to aid in peeling)
- 2 medium carrots, peeled and diced
- 1 cup fresh or thawed frozen peas
- 5 tablespoons all-purpose flour, more for rolling out the puff pastry
- 1 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
Directions:
Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer the pastry to lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.
Combine the broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, reduce the heat to a simmer and simmer for 30 minutes. Add the chicken. Raise the heat and return to a boil. Reduce the heat and simmer until the chicken is just cooked through, about 10 to 15 minutes.
Transfer the chicken to a plate to cool. Strain the chicken stock. Set aside 2 1/2 cups. After the chicken has cooled cut into bite size pieces
Preheat the oven to 375 degrees F.
Melt butter in a large skillet over medium heat. Add pearl onions and carrots and cook, stirring occasionally, for about 5 minutes. Add peas, cook another 5 minutes. Stir in the 5 tablespoons flour and cook for 1 minute. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Stir in the chicken, chopped thyme, salt and pepper and then remove from heat
Remove the pastry from the refrigerator and cut into 4 circles using one of your ovenproof bowls or dish as a guide.
Spoon the filling into your ovenproof bowls, then place 1 round of pastry on each pot pie, pressing around the edges to seal the pastry to the bowl. Cut a vent in the center of each. Beat the egg and using a pastry brush, brush the tops of each pie with egg wash. Bake until the pastry is puffed and dark golden brown, about 35 minutes. The recipe will make 4 portions, that are 2 cups each. Enjoy!