Chicken Pot Pie

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Imagine that it’s 72 degrees outside with mild humidity. The sun has just set and your getting ready to fix dinner. When its warm outside there are lots of possibilities running through your mind of what to make for dinner and something piping hot is probably not one of them. However, If your craving good comfort food then that’s another story. Now I know its January and comfort food is at its peak currently unless your living in south FL where it’s still 78 degrees during the day and a chilly 68 at night.

All I could think about for dinner last night was chicken pot pie. I was in desperate need of comfort food like its 20 degrees outside and chicken pot pie is exactly what I had in mind. This is an excellent recipe to warm up to on a freezing winters night!

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Active Time: 30 Minutes

Total Time: 1 Hour

Mise en Place:

-5 Stalks of Celery, Small dice

-2 Carrots, Peeled, small dice

-5 Garlic Cloves, minced

-1 Sheet Puff Pastry

-4 Cups Chicken Stock

-1 3/4 Sticks Butter

-1 1/2 Cups Flour

-1 Pint Whole Milk

-1 Egg

-3 Bone in Chicken Thighs

-Salt & Black Pepper, TT

Additional Tools:

-Pastry Brush

-Baking dish

-Sheet tray

-Stock pot

-Sauce pot

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Method of Prep:

-Place chicken thighs and chicken stock in a small sauce pot. Bring stock to a simmer and cook until chicken cooked through about 15-20 minutes.

-In a large stock pot, caramelize your carrots in a little oil on medium high. Add in celery, garlic and onion. Stir.

-Remove chicken from liquid, dice up and add to the stock pot of vegetables. Set stock aside.

-Add butter and stir until melted. Add flour to the stock pot (making a roux). Cook for 5 minutes on medium low heat to cook off raw flour flavor (watch the heat level because the roux tends to burn easily. Be sure to constantly scrape the bottom of the pot to keep roux from burning).

-Slowly add stock and stir until combined. Simmer for 10 minutes.

-Add milk and stir until mixed. You should have perfect consistency by this point (looks almost like a chowder).

-Season with Salt and Pepper to taste.

-Pour in a baking dish. Lay puff pastry on top and pinch edges together against sides of pan to seal. DSC_0098

-Brush top of pastry with egg wash. (Mix egg with 1 tablespoon of water)

-Place pan on a sheet try and bake in the oven at 375 degrees  for 8 minutes on the top rack of your oven. Reduce heat to 275 on the broiler setting and move pan to the bottom rack and continue cooking for another 8 minutes until puff pastry is golden brown (and delicious)!

Enjoy! Caution!!! Contents inside are extremely hot! Don’t burn your mouth like I did 🙂

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Published by

Driven2Eat

Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 photo journalist and writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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