Chicken Pot Pie

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6 T. Unsalted Butter
1/4 Lb Baby Bella mushrooms cut up
1-1/2 Cup Finely Chopped Onbion
1/4 Cup Finely diced carrots
1/2 Cup Frozen Peas
1/2 Cup Flour
4 Cups Chicken Stock
1/3 Cup Dry Sherry
2 T. Tarragon, minced fresh
2 Large cans White Chicken Chunks
2 T. Parsley, minced fresh
Kosher salt and pepper
1 Sheet Phyllo Dough
1 Large Egg
1. Melt 1 T. Better.  Add mushrooms, til they begin to brown, about 6 min.  Stir in onions and carrots, and cook, stirring til onions are tender, about 5 min.  Remove from heat and add peas.

In large saucepan, melt the remaining 5 T.butter. Whosk in flour and let bubble gently for one min.  Gradually whisk in chicken stock and sherry and then tarragon,  Bring to boil, whisking frequently.  Reduce heat and continue to cook, stirring often, til sauce is thickened.

Stir in chicken, parsley and mushroom-onion mixture and season with salt and pepper.  Let cool til ward.  (May be prepared ahead and refrigerated, re-warm filling before proceeding.)

Preheat oven to 400.  Spoon chicken mixture into six 1-1/2 Cup ovenproof crocks or ramekins.  Place dough over each filled ramekin, keeping pastry taut and pressing around the dishes edges to adhere it.  Place pies on rimmed baking sheet.  Beat egg, and brush on top of crust.  Bake til crust is very browned. About 25 minutes.  Makes 6 services 695 calories per serving.

Gloria Candelaria

Member since Jul 2008

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