Sunday, February 17, 2013

Chicken Pot Pie with Cheddar Puff Pastry Crust

This was my first attempt at a lattice crust.  When my recipes don't turn out looking as pretty as I'd imagined, I just call it rustic. So this is my rustic pot pie.
Since I was so involved with the puff pastry cheddar crust, I kept the rest of the recipe pretty simple.  Frozen veggies worked well here. 
After I rolled the cheese into the puff pastry, I folded it up, then cut some strips with a ridged edge.
You can see the cheese along the edges of the lattice crust here.  I was pretty happy with this turnout.

  • 1 sheet of puff pastry, thawed per package instructions
  • 1/2 cup of shredded cheddar cheese
  • 1 egg beaten with 1 tbsp water
  • 1 1/2 lbs. of shredded chicken 
  • 1 bag of frozen veggies (green beans, peas, carrots, corn)
  • 1 small can of sliced mushrooms
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup of chicken broth
  • 1 cup of milk 
  1. Heat the butter over low heat in a medium Dutch oven.  Add the flour, stirring well to incorporate.  Add the broth, then the milk, and heat over medium low until thickened.
  2. Add the frozen vegetables, sliced mushrooms, and chicken.  Stir to heat over medium, then reduce heat and keep warm over low heat.
  3. Roll out the puff pastry on a floured board.  Brush bottom half with egg wash mixture.  Top with cheese, then fold the lower half up.  Roll the pastry to press closed, then cut as shown above.
  4. Heat the oven to 400 degrees.  Place the chicken mixture into a square pan.  Alternate strips of puff pastry to create the lattice crust.  Brush with egg wash mixture.
  5. Bake in the oven 20 - 30 minutes until the crust is browned.  Cover the edges with aluminum foil after 10 minutes to prevent burning. 

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