Quick Pot Pie with Grilled Chicken

Votes: 1

How to Make - Quick Grilled Chicken Pot Pie

Time: 30 min.
Complexity: easily
Servings: 4

A traditional American pot pie is literally a pot pie, a thick filling of chicken and vegetables in gravy, baked in a tightly covered pan until it's golden brown. But you don't have to spend the time making a classic pot pie. With this recipe, it's just as delicious and in half the time. Prepare the filling with vegetables and grilled chicken and serve in bowls, topping each serving with a golden, crispy crust. You can also quickly make your own puff pastry by cutting store-bought puff pastry into rectangular pieces, or buy pre-made puff pastry rolls.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Premium flour for working with the dough + 2 tbsp. for the filling
1 package of puff pastry
1 large egg
1 onion
1 small potato tuber
2 small stalks of celery with leaves
1 carrot
1 leek
1 apple, such as Gala or Honeycrisp
3 tablespoons of butter
1 large fresh bay leaf
A small bunch of parsley and thyme, tied
Salt and white pepper or finely ground black pepper
A little freshly ground nutmeg, 1/8 tsp.
About 3 cups chicken broth
1 grilled chicken, approximately 1.3 kg
2 teaspoons Dijon mustard
About 1 tablespoon heavy cream or crème fraîche
Juice of half a lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: puff pastry, grilled chicken, potato, crème fraîche, leeks, apples, celery, bay leaf, nutmeg, thyme

Cooking the dish according to the recipe:

Preheat oven to 190°C. Position the rack one level above the center of the oven.

Prepare all ingredients.
Lightly flour a work surface and roll out the dough lightly; cut into 4-6 portions (I cut into rectangles to make it easier to calculate the number of portions). Use a 1-inch (2.5 cm) circle or heart-shaped cookie cutter to cut a small hole in the center of each piece of dough, or use the tip of a sharp knife to cut a few slits. In a small bowl, beat the egg with a little water. Line a baking sheet with parchment paper and arrange the dough pieces. Brush the dough with the egg wash and bake until the puff pastry is puffed and golden, 20-22 minutes.

Peel and finely chop the onion and potato. Halve the celery and carrots lengthwise and finely chop. Halve the leek, trim off any tough greens and roots, and rinse under cold water, removing any sand. Shake the leek and slice thinly. Peel the apple and slice around the core, then stack the slices and cut into 0.5 cm cubes.
Heat a kazan or large, deep skillet over medium-high heat. Melt the butter and, when it foams, add the onion, potato, celery, leek, apple, bay leaf, and a handful of herbs. Season with salt, pepper, and nutmeg. Cook until softened, 8-10 minutes, partially covered and stirring occasionally. Add the flour and stir for another minute. Add the broth and stir until the liquid thickens slightly.
Remove the chicken from the bones, remove the skin, and shred the meat with two forks. Add the chicken to the sauce and heat through. Remove the bay leaf and herbs. Remove the pan from the heat and stir in the Dijon mustard, cream, and lemon juice.
Serve the chicken and vegetables in bowls, topping each serving with a puff pastry.

Note

You should defrost the puff pastry in the refrigerator for 2 hours before cooking. Alternatively, buy puff pastry rolls, split them horizontally in half, and use them instead of the puff pastry.