Summer has faded, and Fall has arrived in all its splendor. Colors are a little brighter, the air thinner and crisper. Time to make a golden, flaky pastry, juicy chicken, savory vegetable chicken pot pie!
Total Time
1hr 10min
5.0
1 Rating
Author: The Wooden Spoon Effect
Servings:
6
Ingredients
•
1
Tbsp
Butter
•
1
lb
Boneless, Skinless Chicken Thighs
•
1
Large
Leek
, rinsed, chopped
•
2
Carrots
, chopped
•
1
stalk
Celery
, chopped
•
2
cloves
Garlic
, minced
•
1
cup
Frozen Green Peas
•
1
cup
Beer
(optional)
•
1
cup
Low-Sodium Chicken Stock
•
3
Tbsp
All-Purpose Flour
•
2
sprigs
Fresh Rosemary
, chopped
•
1
sheet
Puff Pastry
•
1
Eggland's Best Classic Egg
•
to taste
Shaved
Parmesan Cheese
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
In a large cast-iron pan over medium-high, heat Butter (1 Tbsp) and heat the pan until butter is melted.
2.
Season both sides of the Boneless, Skinless Chicken Thighs (1 lb) with Salt (to taste) and Ground Black Pepper (to taste) and add to the hot pan.
3.
Cook for 8-10 minutes until browned on both sides and fully cooked. Remove from pan and set aside. When cooled, cut into bite-sized pieces.
4.
Preheat oven to 350 degrees F (180 degrees C).
5.
Wipe away all but 1-2 Tbsp of grease from the same pan you used for your chicken. Over medium-high heat add your Garlic (2 cloves) and cook for 1 minute or until aromatic.
6.
Add your Leek (1), Carrots (2), Celery (1 stalk), and Frozen Green Peas (1 cup) and cook until softened, about 5 minutes.
7.
Add your Low-Sodium Chicken Stock (1 cup) and Beer (1 cup). If you are choosing to omit the beer, add an additional cup of chicken stock. Bring your mixture to a boil and then turn down the heat to medium-low. Sprinkle in your All-Purpose Flour (3 Tbsp) and stir until incorporated.
8.
Add your Fresh Rosemary (2 sprigs) and chopped chicken and cook for 5 minutes or until thickened.
9.
Add Parmesan Cheese (to taste) and stir until incorporated. Season with Salt (to taste) and Ground Black Pepper (to taste).
10.
Take out your Puff Pastry (1 sheet) about 10-15 minutes before you need to use it. Set your puff pastry directly over the pan. Depending on the size of your pan, you may need to cut the pastry to fill any cracks. You can choose to cut the puff pastry to the size of your pan or let it hang over the sides.
11.
Beat the Eggland's Best Classic Egg (1) and brush over the top, then bake for 45 minutes or until crust is golden brown and the mixture is bubbling.
Nutrition Per Serving
CALORIES
159
FAT
5.2 g
PROTEIN
16.6 g
CARBS
6.9 g
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