Chicken Pot Pie in Puff Pastry
I tried Adam Rapoport's recipe in Bon Appétit for the first time last night. It was a huge success with the Phoenix crew. Time consuming, but I'll definitely be making it again soon. This made enough to satisfy five adults, with enough leftovers for two single servings. This is a complete meal on its own. It paired really well with Roasted Balsamic Brussels Sprouts. My tweaked version is below:
!!! IMPORTANT: Make sure you thaw the pastry completely, preferably overnight. !!!
I strongly recommend prepping the filling the night before.
INGREDIENTS
* A few tbs melted butter or olive oil
* (I added a finely chopped rib of celery because, come on)
* 1/2 medium onion - about 1.5 cups sweet (Vidalia) onions (Rapoport's recipe called for 1.5 cups frozen pearl onions, which might be hard to find)
* ¼ cup (½ stick) unsalted butter
* 1 large shallot, finely chopped
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* 1 Tbs chopped fresh thyme (or 1tsp dried)
* ⅓ cup or all-purpose flour
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* 3 cups low-sodium chicken broth
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* 1 cup whole milk
* Kosher salt to taste (I used about 3/4 tsp)
* freshly ground black pepper to taste (I used about 1/2 tsp)
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* 6 oz. carrots (about 6 small), peeled, chopped (about 24 baby carrots)
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* 4 cups coarsely chopped or shredded chicken meat (from 1 small rotisserie chicken)
* 1½ cups frozen peas, thawed
* ¼ cup chopped fresh flat-leaf parsley (or 4 tsp dried)
* Hot sauce to taste (I used 1 Tbs Frank's Hot Sauce)
* Worcestershire sauce to taste (1 used 1 Tbs)
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* 1.5 sheets frozen puff pastry (3/4 of 17.3-oz. package), (thawed overnight in refrigerator)
* 1 large egg, beaten
PREPARATION
Preheat oven to 400°F if you're going to make the whole thing now.... but I strongly recommend prepping the filling the night before.
Sautée the onions and celery in a few Tbs butter or olive oil about 5 minutes or until translucent / tender.
Melt (½ stick) unsalted butter butter in a large skillet over medium heat.
Add shallot and thyme and cook, stirring often, about 4 minutes until shallot is translucent and golden
Add ⅓ cup flour and cook, whisking constantly, about 5-8 minutes until mixture is pale golden and smells like popcorn.
Whisk in broth ½-cupful at a time, incorporating completely before adding more.
Whisk in milk; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, about 10-15 minutes until mixture is thick enough to coat a spoon.
Add carrots and cook about 5 minutes until just tender.
Mix in chicken, onions, peas, and parsley; season with hot sauce, Worcestershire sauce, salt, and pepper.
Transfer mixture to a 9 x 13" baking dish.
Preheat oven to 400°F if you haven't already.
Top the pan with the pastry and trim to fit.
Brush with egg and make a few slits in the pastry with a sharp knife to vent.
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If the dish doesn't have large edges, place it on a rimmed baking sheet to catch any filling that may drip over.
Cover the dish with a sheet of tin foil with the middle cut out out. You'll want about three inches of coverage for the edges. This protects them from burning and lets the middle cook more thoroughly.
Bake about 20-25 minutes until pastry is golden brown and filling is bubbling through the slits.
Remove the foil and reduce heat to 350°F and bake about 30-35 minutes until pastry is deep golden brown and cooked through.
Let sit 5-0 minutes before serving.
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