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Chicken Pot Pie
1 sheet frozen puff pastry, thawed
1 Tablespoon unsalted butter
1 cup celery, small diced
1/3 cup onions, minced
1 cup white wine
2 Tablespoons flour
1 1/2 cups chicken broth
1 cup heavy cream
1 potato, peeled and large diced
1 cup frozen peas
1 carrot, peeled and small diced
2 boneless, skinless chicken breasts, diced and cooked
1 Tablespoon chopped flat leaf parsley
1/2 teaspoon chopped thyme
Salt and pepper, to taste
Egg wash*, as needed
Preheat oven to 375° on Pure Convection. Butter a 9 x 13-inch baking dish. On a cutting board, roll puff pastry into approximately a 9 x 13-
inch square. Set aside. Melt butter in large saucepan over medium heat. Add celery and onions. Cook until translucent, about 5 minutes.
Turn heat down and add white wine. Bring mixture up to a boil and allow to simmer until wine has reduced by half. Add flour and stir.
Allow to cook for 2 minutes. Add chicken broth and cream, then return pan to a boil. Add potatoes and cook until tender. Stir in frozen
peas, carrots, and cooked chicken. Season with salt and pepper, and add Italian parsley and thyme. Pour mixture into buttered baking
dish. Top with pastry and press dough into sides of dish. Brush top with egg wash and bake until golden brown and cooked through,
about 20 minutes.
Makes 4 to 6 servings.
* For egg wash, beat one egg with about 1 Tablespoon water in a small dish.
RECIPES
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