Gourmet Pot Pie Recipes

CHICKEN POT PIE

Steps:

• Preheat oven to 375 degrees
• Heat the olive oil in a large pan over medium heat. While the oil is heating, season both sides of the chicken with salt and pepper. Add the chicken to the pan and cook on each side until internal temperature reads 165 degrees. Remove the chicken and set aside.
• In the same pan, melt the butter. Add the diced onion, garlic, and carrots. Using a wooden spoon, stir the vegetables to coat them in the butter and scrape the browned bits off the bottom of the pan. Cook the veggies until they start to soften. Add the thyme, parsley, salt, and pepper. Sprinkle the flour over the top of the veggies and stir to combine. Add the chicken stock to the flour mixture. Adjust the heat to bring the pot to a strong simmer. Simmer the sauce until it's thickened and coats the back of a spoon, about 10-15 minutes.
• While the filling simmers, dice the chicken into bite-sized pieces. Add the lemon juice and peas to the filling and stir to combine. Add the cream and stir. Ladle filling into bowls or a baking dish.
• In a small bowl, lightly beat the egg. Depending on what you decide to use to bake the pot pies (see notes for details), cut the pie dough to fit the dish (or bowls). Brush the edges of the pie dough with water so it adheres to the baking dish. Brush the top of the pie dough with a light coating of egg and sprinkle some cheese over the top. Cut a few slits in the dough to allow steam to escape while it bakes.
• Bake the pot pies on a baking sheet at 375 degrees for 25-30 minutes, or until the tops are golden brown and the filling is bubbling.

THE ULTIMATE CHICKEN POT PIE

Steps:

• 1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
• 2. Bake for 25 minutes. Remove the aluminum foil.
• 3. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
• 4. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
• 5. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
• 6. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.
• 7. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.

GOURMET POT PIE

Steps:

• Preheat oven to 400°F.
• Heat large pan to medium.
• Add butter and saute onion, celery, carrots, potatoes, and dash of salt and pepper for 10-15 min, until onions are translucent.
• If using flour as thickener, add flour and stir into mixture for 1 minute.
• If using cornstarch as thickener, add cornstarch to small amount of half-and-half and stir till combined.
• Combine half-and-half, broth, and white wine and gradually stir into sauteed veggie mixture.
• Cook over medium heat and stir until thickened and bubbly.
• Add meat, peas, salt, pepper, thyme, and nutmeg and stir well.
• Pour into a 2-quart casserole dish and top with pie crust.
• Cut 3 slits to allow steam to escape.
• Beat the egg and use a pastry brush to generously apply egg to pie crust top.
• Bake for 40-50 minutes or until crust is golden brown and filling is bubbly.
• * Can be made ahead and kept in the fridge up to two days before cooking or kept frozen for approximately 30 days. Defrost in fridge before baking. If making ahead, brush egg on pastry before dish goes into the oven.