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Рецепт Colonial Inn Pot Pie
by Global Cookbook

Colonial Inn Pot Pie
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  Порций: 6

Ингредиенты

  • 3 c. chicken stock
  • 1 lb boneless skinless chicken breasts
  • 1/4 c. butter - (1/2 stick)
  • 1 lrg carrot diced
  • 1 lrg onion diced
  • 3 x celery stalks diced
  • 1/2 c. flour
  • 2 c. whipping cream
  • 1/2 c. frzn peas
  • 1 tsp salt Freshly-grnd black pepper to taste
  • 1 Tbsp. Old Bay seasoning
  • 1 sht frzn puff pastry thawed
  • 1 x egg

Инструкции

  1. Bring the chicken stock to a boil in a deep skillet. Add in the chicken breasts, reduce the heat to a simmer and poach the chicken till cooked through, about 15 min. Remove; when cold sufficient to handle, chop and set aside. Reserve the stock.
  2. Meanwhile, heat the butter in a large saucepan over medium heat and add in the carrot, onion and celery. Cook till soft, about 10 min. Add in the flour and stir steadily for 3 min. Then add in the stock slowly, stirring, to avoid lumps. Bring to a boil, then reduce the heat to medium-low and simmer for 15 min.
  3. Raise the heat to medium and add in the cream; cook for 10 min. Add in the peas and chicken, salt and pepper to taste, and the Old Bay seasoning. Cook till warm throughout, about 5 min.
  4. Heat the oven to 425 degrees.
  5. Place the mix in a shallow 2-qt baking dish (Note: The filling should be bubbling warm when the pastry sheet is laid over it to ensure which it will puff up). Lay the puff pastry sheet on top, trimming it to fit the dish. You might want to score the top for a prettier presentation.
  6. Bake till the pastry is puffed and lightly golden brown, 15 min. Combine the egg and 1 Tbsp. of water and brush over the pastry. Return the pie to the oven and continue baking till puffed up and a little more golden brown, 2 to 3 min.
  7. This recipe yields 6 servings.