Chicken Pot Pie (Edit recipe)

glassofweinstein

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I teamed up with my friends at GoodLove Foods to make the coziest dinner ever!

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PREP TIME

20 minutes to 30 minutes

COOK TIME

45 minutes to 1 hour

INGREDIENTS

Serves: 4

Ingredients

4 Boneless Skinless Chicken Thigh, cubed
4 Tbsp Unsalted Butter, in 1 Tbsp portions
1 Tbsp Avocado Oil
1 Tbsp fresh Rosemary
2 cups Baby Bella Mushrooms, thinly sliced
2 cups Carrots, medium dice (~4-5 carrots)
2 cups Yellow Onion, medium dice (1-2 onions)
1 cup Celery, medium dice (4 stalks)
4 cloves Garlic
5 Tbsp Bob's Red Mill Gluten Free All Purpose Baking Flour, portioned into 1/4 cup and 1 Tbsp
.25 cup White Wine, Sauvignon Blanc, Pinot Grigio
3 cups Chicken Stock
.5 cup Heavy Cream (Whipping Cream)
1 Tbsp Kosher Salt
2 tsp Black Pepper
1 Gluten Free Puff Pastry, GoodLove Foods
1 Egg, large, beaten

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For ease, complete all of the mise en place before you begin cooking anything. Ensure your chicken thighs, broth/stock, and cream are at room temperature before cooking. Thaw the Puff Pastry according to the package instructions.
Melt down one tablespoon of butter with the avocado oil in a large saucepan over medium heat. Begin browning the chicken, seasoning with 1/3 of the kosher salt, ½ the black pepper, and ½ of the rosemary. Let the chicken brown and caramelize, about 3-4 minutes per side. Note that at this point the chicken does not need to be fully cooked as it will simmer in the gravy and bake in the oven.
Remove the chicken and add the sliced mushrooms into the leftover butter and renderings. Let the mushrooms really brown before adding any salt, 5-7 minutes. Add 1/4 of the rosemary, and finish cooking for 2 more minutes before removing. Reserve with the chicken.
Add two tablespoons of butter into the saucepan, and begin sweating out the carrots, onion, and celery with 1/3 of the kosher salt. Cook these down, tossing occasionally, for about 10 minutes. Add the garlic and remaining ¼ of the rosemary. Cook until fragrant, another 2 minutes.
For optimal timing of assembly, preheat the oven to 425F now.
Add the remaining butter, and when melted add ¼ cup of the gluten free flour. Mix everything until there is a browned coating on all the vegetables. Add the white wine, and immediately stir to remove the font from the bottom of the saucepan. One cup at a time, add the broth/stock while stirring constantly until a thick gravy is formed. Add the reserved chicken and mushrooms along with their jus back into the gravy, and simmer for 2-3 minutes. Add the remaining salt and black pepper, and check for additional seasonings. Reduce the heat and carefully stir in the heavy cream until fully incorporated. Turn off the heat and reserve
Take the remaining gluten free flour and dust the Puff Pastry on both sides as well as the rolling surface. Using a rolling pin, roll the puff pastry to your desired thickness and portion accordingly. Assemble the pot pie to your liking, whether that's in a single dish/pan, or in individual ramekins.
Brush the top of the puff pastry with a beaten egg, add a final sprinkle of kosher salt, and cut several tiny slits into the puff pastry to vent the filling.
Bake for 18-20 minutes at 425F until the pastry is puffed and beautifully golden brown. Carefully remove, allow to cool for a few minutes, and serve warm. Enjoy!

Notes

This can either be prepared in a single 9x9 pan or cast iron, or in individual crocks or ramekins.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	573
Fat:	34 g
Carbohydrates:	32 g
Protein:	44 g
Cholesterol:	70 g
Sodium:	1163 mg
Fiber:	7 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.