chicken pot pie With Puff Pastry

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

It’s the humble and heartwarming chicken pot pie taking us back to basics.

Delicious, savoury and spiked with sherry to heighten the flavour. With chunks of chicken and vegetables in a thick and creamy herb broth, and topped off with an easy store bought pastry.

Ingredients

4 boneless skinless chicken breasts

2 tablespoons butter

3 medium carrots, peeled, sliced

3 cloves garlic, minced

¼ cup all-purpose flour

2 ½ cups good quality chicken stock

2 tablespoons dry sherry

½ cup 35% cream

½ cup milk

6 medium green onions, sliced

1 cup frozen baby peas

1 cup canned or frozen corn kernels

¼ cup chopped flat-leaf parsley

2 tablespoons chopped fresh dill

Sea salt and freshly ground pepper

1 egg beaten, for egg wash

1 package store-bought puff pastry

Preparation

For chicken, preheat oven to 375°F. Place chicken on parchment lined baking sheet; season with salt and pepper. Cook for 12 to 15 minutes, or until no longer pink. Remove from oven; cool and dice into 1-inch cubes; set aside.

For filling, melt butter in large skillet over medium-high heat. Add carrots and garlic; cook for 2 minutes. Stir in flour and cook 1 minute. Add chicken stock, sherry, cream and milk and bring to boil. Reduce heat to simmer, stirring until mixture thickens, about 5 minutes. Mix in chicken, green onions, peas, corn, parsley and dill. Season with salt and pepper to taste. Divide evenly into 6 (8-ounce) ramekins or other similar sized bakeware. Set aside.

Preheat oven to 375°F. Place thawed pastry on lightly floured surface and roll to ¼-inch thickness. Cut into six rounds to fit over ramekin tops. Brush each top with egg wash, pressing edges to seal dough. Cut 4 (1-inch) slits into tops with sharp knife, arranged circularly, radiating from the center toward the edges, and using your finger to widen the slits slightly. Place on baking sheet. Bake for 30 minutes, or until crust is golden and filling is bubbling. For a crispier pastry top, turn up the oven heat to 450°F with pies on the highest rack, and bake for 5-10 minutes; watch so not to burn. Allow to rest 10 minutes before serving. Serves 6.

Note: You can also bake this as a casserole in one large baking dish and top with one large crust.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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