Beth’s Homemade Chicken Pot Pie Recipe | ENTERTAINING WITH BETH

Beth’s Homemade Chicken Pot Pie Recipe  | ENTERTAINING WITH BETH

Learn how to make a homemade chicken pot pie, one of my easy recipes for entertaining. And so delicious too!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:

PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron

LIKE ME ON FACEBOOK
FOLLOW ME ON INSTAGRAM
FOLLOW ME ON TWITTER

LOOKING FOR THE SOUP BOWLS? I got mine in France, yes I dragged them home, wrapped up in a nap sack for 11 hours on plane in my lap! But, you don’t have to go through all that! You can find similar ones here:

BETH’S CHICKEN POT PIES
Serves 4

INGREDIENTS
2 large chicken breasts, bone in, skin on.
2 tbsp (30 g) butter
1 small white onion, diced
2 carrots, quartered
2 leeks, white parts only, sliced into quarters
½ cup (120 ml) dry white wine
4 cups (960 ml) of chicken broth
2 tbsp (15 g) cornstarch or flour thinned with 2 tbsp (15 g) water
16 white button mushrooms, trimmed and quartered
1 bay leaf
1 tbsp (8 g) lemon zest
¾ cup (110 g) of frozen peas
1 tbsp (15 ml) heavy cream
1 tsp (5 ml) salt
¼ tsp (1.25 ml) freshly cracked pepper
¼ cup (40 g) fresh flat leaf parsley chopped
4 squares of puffed pastry (to fit over your bowls. Allow a generous border to seal over sides)
1 egg + 1 tsp (5 ml) water.

METHOD:
Preheat oven to 400 F/ 200C. Roast chicken for 25-30 mins until cooked through. Set aside to cool slightly.

In a large Dutch oven or soup pot melt butter, add onion, carrots and leeks and cook until soft. Add white wine and cook for 1 min. Add chicken broth, and cornstarch mixture, bring to a boil an d cook 1 min.

Add mushrooms and bay leaf and allow to simmer.

Meanwhile prep chicken. Remove the skin, and shred the chicken off bone with two forks, into bite-sized pieces. Add to the soup mixture, along with the lemon zest, peas, heavy cream, salt, pepper, and parsley.

MAKE AHEAD NOTE: At this point you could transfer mixture to a container, and pop in the fridge until ready to serve.

Prepare egg wash. 1 egg whisked together with 1 tsp of water.

Ladle mixture into heat safe bowls and top with puff pastry, securing sides to the bowl to adhere. Brush with the egg wash with a pastry brush.

Bake according to directions on your package of puffed pastry until pastry is golden brown and puffed up. (15-20 mins)