Chicken Pot Pie
Chicken Pot Pie
4-6
servings30
minutes40
minutesThere may be nothing more comforting than chicken pot pie on a cold winter day. This rich dish pairs well with B Cellars Chardonnay, specifically Calesa Vineyard Chardonnay. The creamy texture of the pot pie and flaky crust complement the weighty mouthfeel of the Chardonnay. The vivacious acidity helps to brighten and balance the dish by cutting through the richness.
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Ingredients
- Poultry Seasoning
5 Tbsp 5 salt
4 Tbsp 4 dried thyme
4 Tbsp 4 dried sage
4 Tbsp 4 garlic powder
4 Tbsp 4 onion powder
4 Tbsp 4 coriander seed
2 Tbsp 2 red chili flake
1 Tbsp 1 cumin seed
1/2 Tbsp 1/2 cinnamon, ground
- Chicken Pot Pie
4 cups 4 chicken breast, large dice
1 Tbsp 1 poultry seasoning
1 1 /2 cup olive oil
2 cup 2 carrots, medium dice
2 cup 2 onion, medium dice
2 cup 2 celery, medium dice
1/4 cup 1/4 garlic, minced
2 Tbsp 2 fresh thyme
1/2 Tbsp 1/2 black pepper
2 Qt 2 chicken stock
1/2 cup 1/2 parsley, chopped
2 cups 2 english peas
1.5 cup 1.5 cream
1 pack 1 puff pastry
Directions
- Chicken
- Marinate the chicken with poultry seasoning
- Set aside for approximately 1 hour
- Filling
- In a heavy-bottom pot, heat olive oil
- Add carrots, onions, celery, and garlic
- Sweat for 8-10 minutes or until fragrant
- Add chicken and continue to cooking for 10 minutes
- Add thyme, pepper, and chicken stock
- Simmer on medium-low heat
- Let reduce by 20%
- Once finished add parsley, peas, and cream
- Stir to incorporate
- Remove from heat
- Chicken Pot Pie
- Preheat oven to 350°F
- Fill bowls with 2-3 cups of filling
- Cover with puff pastry
- Brush with egg or cream*
- Bake in the oven for 15-20 minutes or until puff pastry is cooked and golden brown
Notes
- Note from Chef Derick:
Egg will give the puff pastry better shine and even browning while cream will give a better flavor
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Pairing Suggestions
There may be nothing more comforting than chicken pot pie on a cold winter day. This rich dish pairs well with B Cellars Chardonnay, specifically Calesa Vineyard Chardonnay. The creamy texture of the pot pie and flaky crust complement the weighty mouthfeel of the Chardonnay. The vivacious acidity helps to brighten and balance the dish by cutting through the richness.
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