Chicken pot pie for realists

Main Dish
4 servings
30 min
45 min


Number of serving: 4
4 tablespoons butter

1 rib celery, chopped

1/2 small onion, chopped (can use leeks instead, click here for more on leeks)

2 carrots, peeled and cut into coins

4 ounces button mushrooms, cleaned and cut into quarters

1/4 cup all-purpose flour

2 cups chicken stock (click here to learn how to make a quick stock)

2 cups shredded cooked chicken (click here to learn how to poach chicken)

1/4 cup Sherry

Salt and freshly ground black pepper

1/4 teaspoon paprika

1/4 teaspoon rosemary, chopped

1/2 teaspoon thyme, stems removed and chopped

1 tablespoon sage, chopped

1/4 cup parsley, chopped

1/2 package puff pastry sheets, thawed (e.g., Pepperidge Farm)

1 egg, beaten with a little water (to brush pastry)

Pinch of sea salt, fleur de sel, or Kosher salt (to sprinkle on top of pastry)

1 cup peas (to pass at the table)


  • In a medium saucepan, melt the butter over medium heat. Cook the celery, onion or leeks, carrots, and mushrooms until tender, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and cook, stirring, until sauce thickens. Stir in the Sherry. Season to taste with salt and pepper, and add the paprika. Stir in the chicken and herbs. Pour into a 9"-pie plate and set aside.
  • Preheat the oven to 350 degrees. Roll out the puff pastry and cut vents in the top.
  • Brush the edge of the pie pan with the egg wash. Carefully lay the pastry on top, making sure it's sufficiently "glued down." "Ruffle" the excess pastry around the edges. Brush the top with more egg wash. Sprinkle the top with a pinch of salt.
  • Bake for 45 minutes or so, until golden brown. Serve with the peas on the side to pass around the table. Yum!



Chicken Pot Pie for Realists, photo 1
Chicken Pot Pie for Realists, photo 2


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