Beth’s Chicken Pot Pie Recipe

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BETH’S CHICKEN POT PIES
Serves 4

INGREDIENTS
2 large chicken breasts, bone in, skin on.
2 tbsp (30 g) butter
1 small white onion, diced
2 carrots, quartered
2 leeks, white parts only, sliced into quarters
½ cup (120 ml) dry white wine
4 cups (960 ml) of chicken broth
2 tbsp (15 g) cornstarch or flour thinned with 2 tbsp (15 g) water
16 white button mushrooms, trimmed and quartered
1 bay leaf
1 tbsp (8 g) lemon zest
¾ cup (110 g) of frozen peas
1 tbsp (15 ml) heavy cream
1 tsp (5 ml) salt
¼ tsp (1.25 ml) freshly cracked pepper
¼ cup (40 g) fresh flat leaf parsley chopped
4 squares of puffed pastry (to fit over your bowls. Allow a generous border to seal over sides)
1 egg + 1 tsp (5 ml) water.

METHOD:
Preheat oven to 400 F/ 200C. Roast chicken for 25-30 mins until cooked through. Set aside to cool slightly.

In a large Dutch oven or soup pot melt butter, add onion, carrots and leeks and cook until soft. Add white wine and cook for 1 min. Add chicken broth, and cornstarch mixture, bring to a boil an d cook 1 min.

Add mushrooms and bay leaf and allow to simmer.

Meanwhile prep chicken. Remove the skin, and shred the chicken off bone with two forks, into bite-sized pieces. Add to the soup mixture, along with the lemon zest, peas, heavy cream, salt, pepper, and parsley.

MAKE AHEAD NOTE: At this point you could transfer mixture to a container, and pop in the fridge until ready to serve.

Prepare egg wash. 1 egg whisked together with 1 tsp of water.

Ladle mixture into heat safe bowls and top with puff pastry, securing sides to the bowl to adhere. Brush with the egg wash with a pastry brush.

Bake according to directions on your package of puffed pastry until pastry is golden brown and puffed up. (15-20 mins)

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