Ingrédients pour The Pastry Queen's All Sold Out Chicken Pot Pie
- Unsalted Butter
- Russet Potato
- Garlic Cloves
- Red Bell Pepper
- Button Mushrooms
- Crushed Red Pepper Flakes
- Salt & Freshly Ground Black Pepper
- 2 cups cooked chicken, shredded or chopped
- Fresh Green Beans
- Frozen Peas
- All Purpose Flour
- 1 1/2 cups chicken stock
- Heavy Whipping Cream
- 1 teaspoon hot pepper sauce (or to taste)
- Fresh Ground White Pepper
- 4 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1 egg
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Comment préparer The Pastry Queen's All Sold Out Chicken Pot Pie
- **Make the Filling:**
- Melt 2 tablespoons butter in a large skillet over medium heat.
- Add 1 medium onion, chopped, and 2 medium potatoes, diced, and sauté for 5 minutes.
- Add 2 cloves garlic, minced, 1 bell pepper (any color), chopped, and 8 ounces mushrooms, sliced. Sauté for 15 minutes, until potatoes are tender.
- Stir in 1/4 teaspoon crushed red pepper flakes; season with salt and pepper to taste.
- While vegetables sauté, remove skin from 2 cups cooked chicken, shred or chop into bite-sized pieces.
- Microwave 1 cup green beans, covered with water, on high for 10 minutes, until tender. Drain thoroughly.
- Stir green beans, 1 cup frozen peas, and shredded chicken into the vegetable mixture. Set aside.
- **Make the Cream Sauce:**
- Melt 2 tablespoons butter in a large saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour until smooth.
- Gradually whisk in 1 1/2 cups chicken stock, cooking until thickened (like cream soup consistency).
- Stir in 1/2 cup heavy cream, 1 teaspoon hot pepper sauce (or to taste), salt, and white pepper to taste.
- Pour cream sauce over chicken filling; stir to combine.
- **Assemble and Bake:**
- Preheat oven to 375°F (190°C).
- Fill two 9-inch pie plates three-quarters full with the chicken filling.
- **Make the Crust:**
- Cut 1 cup (2 sticks) cold unsalted butter into 16 pieces.
- In a food processor, pulse butter with 2 1/2 cups all-purpose flour until crumbly.
- Add 4 ounces cream cheese, softened, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pulse until a ball forms.
- On a floured surface, roll dough to 1/4-inch thickness.
- Cut out circles 1 1/2 inches larger than your pie plates' diameter (about 6 1/2 inches).
- Whisk 1 egg in a small bowl.
- Top each pie with a dough round, letting it overhang the edges.
- Brush dough with beaten egg.
- Bake for 30-35 minutes, or until golden brown. (Add 10 minutes to standard bake time for 9-inch pie plates).
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
22g
Fat
229g
Carbs
27g
