March 12, 2025
Chicken Pot Pie
Ingredients:
4 tablespoons butter
1 medium carrot
1 large onion
1 large stalk celery
¾ cup of quartered crimini mushroom
1tsp thyme
1 bay leaf
½ lemon juice
7 tablespoons all-purpose flour
Kosher salt, freshly ground pepper
2 lbs rotisserie chicken
4 cups stock
½ cup heavy cream
1 Tbsp Mama Teav’s Hot Garlic Chili Crisp (oil only)
1 Tbsp Mama Teav’s Hot Garlic Chili Crisp (hot garlic only)
1 sheet puff pastry
1 large egg (for pastry)
Steps:
- Heat up 1Tbsp of chili oil and 4 Tbsp of butter on medium heat in a dutch oven or heavy bottomed pot with high walls.
- Dice up carrots, onion, and celery. Quarter mushrooms and add all to warm chili oil butter mixture.
- Cook down and add in thyme and bay leaf for 8-10 minutes, but don’t let brown. If it begins to brown, turn the heat down.
- Chop up or shred rotisserie chicken.
- Add the juice of half a lemon.
- Add flour and cook for 3-5 minutes. Once flour starts to stick to the bottom of the pot, add chicken stock gradually. Bring to a simmer on medium low heat.
- Add rotisserie chicken, followed by heavy cream.
- Add black pepper, salt to taste, and hot garlic.
- Remove thyme and bay leaf
- Add peas and stir well.
- Set aside and let cool
- Preheat oven to 425 degrees fahrenheit and beat egg until streak free for egg wash.
- Coat your surface with some all purpose flour and roll out puff pastry until large enough to cover your pie tin or skillet with 1” overhang.
- Add filling to the skillet and spread evenly, followed by draping the puff pastry over the skillet. Crimp the edges (optional).
- Brush on eggwash and make radiating slits for steam to escape while baking.
- Bake for 50 minutes and check 20 minutes in to see browning of puff pastry. If browning, turn heat down to 375 degrees fahrenheit.
- Once the puff pastry is fully puffed and brown, remove from the oven and let rest for 30 minutes.
- Add a drizzle of extra chili crisp for extra spice and crunch (optional)!
Notes:
For serving purposes, we recommend removing pastry first and spoon on filling separately. Recipe by Claire Saffitz - watch her video here.