Autumn Spiced Chicken Pot Pie

 
I never roast a whole chicken without taking the carcass and making another meal out of it. It could be chicken noodle soup or this chicken pot pie. I got this recipe out of the fall Williams and Sonoma catalog.

So, after I cooked the honey roasted autumn spiced chicken and we had a meal with it. I saved the whole chicken in a container in the fridge. I pulled it out two days later and put it in the Instant Pot for 30 minutes on manual with 2 cups of filtered water. I let that cool till I can handle it and I then salvage all of the chicken meat off of the bone and reserve the broth. I then throw all of the rest of the chicken away.

Autumn Spiced Chicken Pot Pie with Puff Pastry

serves 6

2 cups of cooked chicken meat (from honey roasted autumn spiced chicken recipe) 

4 cups chicken stock in total (half reserved from cooking carcass) 

1 tablespoon chicken bullion

8 tablespoons butter

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

salt and pepper

1/2 cup all-purpose flour

1 teaspoon dried thyme leaves

1/4 cup heavy cream

1 lb. potatoes, peeled, cubed, and parboiled

3/4 cup frozen peas

frozen puff pastry, 1 box set out to thaw

1 egg, beaten

1 teaspoon water

flaky sea salt

Preheat oven to 400°F.

Chop your leftover chicken from your honey roasted autumn spiced chicken recipe after you have used the instant pot to get it easily falling off the bone as described in the above paragraph and set aside. In a large saucepan (I use an 11-inch sauté pan) melt 8 tablespoons butter. Add in the onion, garlic powder, and season with some salt and pepper. Sprinkle in the flour and whisk till you have a roux paste, cook about one minute. Slowly pour in the warm chicken stock-bullion mixture, stirring to incorporate. stir in the thyme leaves, and 1/4 cup heavy cream, stirring continuously until thickened. (about 2 minutes). Add in chicken, potatoes (make sure you parboiled them), and peas. Season with salt and pepper to taste. Keep on low while you prepare the baking dishes. I used 4 mini pie pans and one two person pie pan. It was just what I had. You could also make in 6 cocottes or 6 mini pie pans. 

Divide the filling among the 6 dishes. Cut your thawed frozen puff pastry the size of the dishes and place over the dishes crimping the edges. Brush the top of the puff pastry with the beaten egg mixed with the teaspoon of water. Sprinkle the top of the puff pastry with the flaky sea salt. 

Place the baking dishes on a baking sheet and bake about 30 minutes. Cool 5 minutes on a cooling rack and then serve. 

Recipe adapted from: Williams and Sonoma Test Kitchen. 

I haven't ever cooked a lot with the puff pastry. It is so pretty after baking. I am smitten with it. 

Enjoy!

In Victory,

Sherry