chicken pot pie with puff pastry

How To Make chicken pot pie with puff pastry

• 1

  Place thawed chicken breasts in a saucepan and cover with water. Bring to boil and then simmer until almost done.
• 2

  Remove chicken breast and cut up into approx. 1 inch cubes. I butterflied mine then cut into strips and then into cubes.
• 3

  Rinse saucepan out and add the chicken stock and mirepoix (onion, celery and carrot mixture) I buy it at the store already chopped. Add salt and pepper and poultry seasoning. Bring to a boil, turn down and let simmer for about 15 min. until vegetables are soft but not mushy. Add the chicken back and cook on low.
• 4

  In another saucepan or stock pot melt the butter and add the flour to make a roux. Slowly ladle the stock from the chicken pot, just the stock and whisk. Continue doing this until most to the chicken stock is mixed in.
• 5

  Slowly add the evaporated milk and continue to whisk. It will thicken. Continue to cook over medium. Do NOT let it boil. Just before boil add the chicken mixture back in. Turn heat down to very low -- just want to keep warm. Add more salt and pepper if needed.
• 6

  Roll the thawed puff pastry sheet out. Place the chicken mixture into baking dish. I used a 10 inch round deep dish. Lay the puff pastry over the top and cut slits in to let it breathe while baking.
• 7

  Whisk egg in a bowl and baste the top of the crust.
• 8

  NOTE: If you want a bottom crust you can use puff pastry and do a blind bake for 10 - 15 min. My husband said no bottom crust. It is hard to get it not to be soggy because your adding a hot dish to it. Enjoy.
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