Tuesday, January 31, 2017

Chicken Pot Pie with Leeks, Carrots, Celery & Peas





A delicious way to use up leftover roast chicken is to make a warm and comforting Chicken Pot Pie. Taking advantage of store bought puff pastry makes the process even easier. The filling can be prepared in advance with any vegetables you have on hand, but I like to use carrots, celery and a handful of green peas and sliced leeks sautéed in butter until tender. A rich thick creamy sauce brings the whole dish together, so it's important to taste for seasoning as you go along, adjusting the flavour to suit your palate. The final flourish is laying a rolled out sheet of puff pastry on top of the serving dish and brushing it with an egg wash, using any extra pastry to decorate the top. Baked for 30-40 minutes at 400°F and voilà - a bubbling homemade chicken pot pie capped with a handsome crown of golden puff pastry.



Roast chicken with carrots, leeks, celery and peas in a thick sauce made of 
chicken stock and a roux

The mixture is poured into an ovenproof decorative dish 

One sheet of thawed puff pastry is rolled out and laid on top of the dish, crimping the edges, decorating the top and brushing the surface with an egg and cream wash

Baked at 400°F for 30-40 minutes until t's bubbling and the surface is golden brown


Chicken Pot Pie
Serves 8

2 lb cooked chicken

1 tsp salt
2 cups finely sliced carrots
1 1/2 cups finely sliced celery
1 1/2 cups frozen peas
1 leek, washed and finely sliced, white part only
4 tbsp butter, divided
1/2 cup all-purpose flour
4 cups chicken stock
1/4 tsp white or black pepper and kosher salt
1 pkg frozen puff pastry, thawed
1 large egg
2 tbsp whole milk


Remove the skin from the chicken and separate the meat from the bones and tear into bite-size pieces then place in a large bowl along with the frozen peas and finely chopped celery. Place the carrots in a small pot of boiling water and cook over medium-high heat, covered for 3 minutes. Drain the carrots and add to the chicken. Place half the butter in a sauté pan over medium heat and cook the leeks until soft, about 5-6 minutes, than add to the chicken mixture.


In a saucepan, melt the remaining butter over medium heat, and cook the flour and pepper, stirring, for one minute. Gradually whisk in the chicken stock, bring to a boil and cook stirring often, until smooth and thickened, about 5 minutes. Pour over the chicken mixture, season with salt and pepper, then allow to cool for 30 minutes. 


On a lightly floured surface, roll out each half of puff pastry about 2 inches larger than the top of the dish. Place over the dish and trim to leave 1/2-inch overhang, reserving the excess pastry. Press the overhang onto and over the edge of the dish. With a fork, whisk the egg with the milk, then brush over the pastry. Use the excess pastry to cut out shapes and place on top if desired, and brush the egg mixture over the pastry details, and cut 4 to 6 steam vents. Bake at 400°F until the filling is bubbly and the pastry is golden, about 30-40 minutes.