Chicken Pot Pie

Name: Chicken Pot Pie (Elevated)
Total time: 2 h 30 min
Yield: 6
Cuisine: French
Ingredients: 2 lbs Organic free-range chicken thighs; 1 tsp Sea salt; 1/2 tsp Freshly ground black pepper; 1 cup Heirloom carrots-diced; 1 cup Organic celery-diced; 1 cup Sugar snap peas; 1/2 cup Shallots-diced; 1/2 cup Wild mushrooms-sliced; 1/4 cup Unsalted European-style butter; 1/4 cup All-purpose flour; 4 cups Homemade chicken stock; 1/2 cup Crème fraîche; 1 tbsp White truffle oil; 1 tsp Fresh thyme-chopped; 1/2 tsp Sea salt; 1/4 tsp Freshly ground white pepper; 1 package All-butter puff pastry-thawed; 1 Egg-beaten (for egg wash)

⏱2h 30m

👥6

🔥650 cal

Hard

🍽️French

A luxurious chicken pot pie featuring a flaky puff pastry crust, a creamy truffle-infused sauce, and premium ingredients. This dish is perfect for a special occasion.

2 lbs Organic free-range chicken thighs

1 tsp Sea salt

1/2 tsp Freshly ground black pepper

1 cup Heirloom carrots-diced

1 cup Organic celery-diced

See all 18 ingredients ↓

(0 reviews)

⏱2h 30m

👥6

🔥650 cal

Hard

🍽️French

A luxurious chicken pot pie featuring a flaky puff pastry crust, a creamy truffle-infused sauce, and premium ingredients. This dish is perfect for a special occasion.

#comfort food #chicken #pie #dinner #gourmet #truffle

Instructions

Preheat oven to 400°F (200°C).
Season Chicken with sea salt and black pepper.
In a Dutch oven, sear Chicken until browned on all sides. Remove and set aside.
In the same Dutch oven, sauté Shallots from Vegetables until translucent. Add Carrots and Celery and cook until slightly softened.
Add Wild mushrooms from Vegetables and cook until browned.
Sprinkle in Flour from Sauce and cook for 1 minute. Gradually whisk in Chicken stock, then Crème fraîche. Bring to a simmer, stirring constantly, until thickened.
Stir in Thyme, Sea salt, White pepper, and Truffle oil from Sauce.
Return Chicken to the pot and add Sugar snap peas from Vegetables. Simmer for 5-7 minutes, or until Chicken is cooked through.
Pour the Chicken mixture into a 9-inch pie dish.
Roll out Puff pastry from Crust and place over the filling. Trim and crimp the edges.
Brush the crust with Egg wash.
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Ingredients

2 lbs 900 g Organic free-range chicken thighs
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL Freshly ground black pepper
1 cup 140 g Heirloom carrots-diced
1 cup 140 g Organic celery-diced
1 cup 140 g Sugar snap peas
1/2 cup 70 g Shallots-diced
1/2 cup 70 g Wild mushrooms-sliced
1/4 cup 60 mL Unsalted European-style butter
1/4 cup 30 g All-purpose flour
4 cups 960 mL Homemade chicken stock
1/2 cup 120 mL Crème fraîche
1 tbsp 15 mL White truffle oil
1 tsp 5 mL Fresh thyme-chopped
1/2 tsp 2.5 mL Sea salt
1/4 tsp 1.25 mL Freshly ground white pepper
1 package 400 g All-butter puff pastry-thawed
1 1 Egg-beaten (for egg wash)

Equipment

Dutch oven
9-inch pie dish
Whisk
Rolling pin

Instructions

Preheat oven to 400°F (200°C).
Season Chicken with sea salt and black pepper.
In a Dutch oven, sear Chicken until browned on all sides. Remove and set aside.
In the same Dutch oven, sauté Shallots from Vegetables until translucent. Add Carrots and Celery and cook until slightly softened.
Add Wild mushrooms from Vegetables and cook until browned.
Sprinkle in Flour from Sauce and cook for 1 minute. Gradually whisk in Chicken stock, then Crème fraîche. Bring to a simmer, stirring constantly, until thickened.
Stir in Thyme, Sea salt, White pepper, and Truffle oil from Sauce.
Return Chicken to the pot and add Sugar snap peas from Vegetables. Simmer for 5-7 minutes, or until Chicken is cooked through.
Pour the Chicken mixture into a 9-inch pie dish.
Roll out Puff pastry from Crust and place over the filling. Trim and crimp the edges.
Brush the crust with Egg wash.
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Nutrition per serving

Calories 650

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Chicken Pot Pie

Chicken Pot Pie

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