- ½ cup unsalted butter
- ½ cup flour
- ¼ cup olive oil
- 3 large carrots, peeled, small dice
- 6 celery stalks, small dice
- 1 small yellow onion, peeled, small dice
- 8 red potatoes, skin on, small dice
- 2 tablespoons fresh thyme, minced
- 1 tablespoon lemon zest, minced
- 4 cups chicken breast, cooked, medium dice
- ¼ cup dry white wine
- 1 cup chicken broth
- 3 cups heavy cream
- ½ cup peas, fresh or frozen
- ½ cup pearl onions, fresh or frozen
- ¼ cup Italian parley, chopped
- Salt and pepper
Begin by making the roux. In a small sauté pan over medium heat, melt butter. Slowly add flour in small batches, whisking well to combine. Continue cooking for approx 5 to 8 minutes until the roux turns a light golden brown. Set aside.
In a large pot, heat oil. Add carrots, celery, onion, and potato and cook over a moderate heat, careful not to brown, (aproximately 10 minutes). When vegetables are tender, add thyme and lemon zest. Stir to combine. Add cooked chicken. Continue to cook for another 8 minutes.
Deglaze with white wine and chicken broth. Continue to cook until liquid is reduced by ¼. Add cream. Slowly add in roux, continually stirring, until mixture has thickened. Add peas and pearl onions, simmer for 5 minutes. Stir in Italian parsley. Season to taste with salt and pepper.
Fill individual serving dishes (such as au gratin or casserole dishes) with hot pot pie mixture. Top with baked pastry. Serve hot.
- 1 package puff pastry
- 1 egg
- 2 tablespoon milk
Preheat oven to 350°F.
Beat egg and milk together and reserve for egg wash.
On a clean, lightly floured surface, roll puff pastry to ¼-inch thick. Invert the individual baking dishes onto the pastry dough. Using a small knife, trace around the top of the dish. Place each pastry on a sheet pan and cut a little slit in the center of each pastry. Place in the freezer for 20 minutes. Pull from the freezer and brush with egg wash. Place the chilled pastry in the oven and bake for about 12 minutes until golden brown.