The Lady and Sons’ Chicken Potpie
By Deen Brothers
- Servings: 6 to 8
- 2 tablespoons extra virgin olive oil
- 2 1/2 pounds boneless
- Salt and freshly ground black pepper
- 1/3 cup unsalted butter 2/3 stick
- 1/2 small yellow onion
- 2 clove s garlic
- 1/3 cup all-purpose flour
- 4 cups heavy cream
- 2 chicken bouillon cubes
- 2 cups frozen green peas
- 2 cups cooked diced carrots
- Pinch ground nutmeg
- 1/4 cup chopped fresh parsley
- All-purpose flour for dusting
- 1 sheet frozen puff pastry from a 17.5-ounce package
- 1 large egg
Preheat oven to 350°F. In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper. Cook the chicken in the oil for 12 to 15 minutes or until cooked through, reducing the heat if necessary. Transfer the chicken to a paper towel-lined plate to drain. When it is cool enough to handle, chop it into bite-size pieces.
In the same skillet, melt the butter over medium heat. Add the onion; cook and stir for 3 minutes. Add the garlic; cook and stir for 30 seconds. Stir in the ÃŸ our; cook and stir for 1 minute.
Slowly pour in the cream, then stir in the bouillon cubes. Stir in the chicken, peas, carrots, nutmeg, and salt and pepper to taste. Simmer for 1 to 2 minutes or until thickened. Stir in the parsley. Pour the mixture into a 9-inch round baking pan.
On a lightly floured surface, unfold the pastry and cut out a 10-inch circle. Using a sharp knife, lightly crosshatch the circle’s surface. Place the pastry circle over the vegetables, tucking the excess dough down into the edges of the pan. Brush the crust lightly with the beaten egg.
Bake about 35 minutes or until the crust is puffed and golden. Let stand for 5 minutes before serving.