Chicken Pot Pie
Winter is starting to show it’s ugly head here in Toronto. Couldn’t help but think of comfort food so here is my take on Chicken pot pie.
There really isn’t anything special about this other then this is a very practical dish to make while living on a boat. I might as well make a couple of these and freeze them for later.
The Ramekin I use is 3.5″ Wide and 2.5″ Deep.
Print Recipe Chicken Pot Pie
On medium in a pot add in butter and melt then add the flour in to make a roux. Careful not to brown the flour! Stir frequently or it will burn.
Add in the stock and stir thoroughly. Stir till you can run your finger across the back of a spoon and not have the mixture run.
Now you add cayenne pepper. Stir well.
Now add salt and pepper to taste.
Add in a splash of cream.
Stir in all your chicken, vegetables, thyme and parsley cover and let simmer on low for about 15-20 min. After let cool for another 15 min before doing next step.
Place the puff pastry oversized on top.
Brush the whole pastry with an egg wash.
Put in an oven at 400 for 20-30 min. Each oven is different. Cook till it's nice and golden brown.
When done take out and let rest and cool for at least 15 min. It will be very hot.