Chicken Pot Pie


2 tablespoons unsalted butter (1/4 stick), plus more for coating the dish
2 cups pearl onions, peeled
1 tablespoon fresh sage, finely chopped
1 cup potato, coarsely chopped
2/3 cup celery (leaves too), coarsely chopped
2/3 cup carrots, peeled and coarsely chopped
3/4 cup frozen peas
3 tablespoons fresh Italian parsley, coarsely chopped
Creamed chicken (recipe below)
1 large egg
14 ounces store-bought puff pastry dough, defrosted if frozen


Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside.

Melt 2 tablespoons butter over medium heat in a large frying pan until foaming. Add onions and sage and cook until sage aroma is released, about 2 minutes.

Add potato, celery, and carrots and season well with salt and freshly ground black pepper. Cook until carrots and onions are just beginning to soften, about 6 minutes.

Remove mixture from heat, stir in peas, parsley, and creamed chicken, and season with salt and pepper.

Turn filling into the prepared baking dish. Whisk egg together with 1 tablespoon water and a pinch of salt until evenly mixed. Set aside.

With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish.

Brush dough with reserved egg wash and cut 10 evenly distributed slits in the top to vent. Cook until crust is golden brown and mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.

Creamed Chicken:


4 tablespoons unsalted butter (1/2 stick)
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
3 cups cooked chicken, medium dice
1 tablespoon apple cider vinegar


Melt butter over medium-low heat in a large saucepan or frying pan until foaming. Sprinkle in flour while constantly whisking, and cook until raw flavor is gone, about 1 to 2 minutes.
Slowly add broth, whisking constantly until mixture is smooth. Add milk and again whisk until smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes.
Remove from heat, add chicken and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.

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