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Chicken Pot Pie

Ingredients & Directions


2 qt Chicken broth
2 lb Boneless; skinless chicken
-breasts
1 md Zucchini; halved lengthwise
-and cut into 1/4-inch thick
-pieces
2 md Carrots; cut into 1/4-inch
-slices
1/2 c Fresh peas
1/4 lb Mushrooms; quartered
1 Onion; chopped
6 tb Unsalted butter
6 tb Flour
1 tb Freshly chopped thyme
1 tb Freshly chopped tarragon
1/4 ts Freshly grated nutmeg
1 Sheet puff pastry
1 Egg; beaten slightly for
-glaze

In a large sauce pan, bring the chicken stock to a boil. Add the chicken
breasts and simmer for 5 minutes. Remove from the heat and let sit, covered
for 10 more minutes. Remove the chicken from the stock and let cool. When
cooled, cut chicken into cubes and put in a bowl. Return the pan with the
stock to the stove and bring back to a simmer. Add the carrots and cook for
5 minutes. Then add the mushrooms and zucchini and cook for a further 3
minutes. Add the peas and cook another minute. Remove the vegetables with a
slotted spoon and add to the chicken.

In another sauce pan, cook the onion in the butter over moderately low
heat, until softened. Add the flour and cook the roux, stirring for 3
minutes. Add 3 cups of the reserved hot broth in a stream, whisking
constantly. Let the sauce simmer for 5 minutes. Add the thyme, tarragon,
nutmeg and salt and pepper to taste. Pour the sauce over the chicken
mixture and stir gently to combine. Transfer to a 9-inch pie plate and
bring to room temperature.

On a lightly floured surface, roll out the puff pastry into a 10-inch
round. When the filling is cooled, gently place the pastry over the top of
the dish and press the edges to the rim to seal. Cut three vents near the
center to release the steam while cooking. To freeze the dish, wrap tightly
with aluminum foil and label. To cook from the freezer, preheat the oven to
400 degrees. Brush with egg glaze and bake 45 minutes, or until top is
golden and filling is bubbling.

Yield: 4 servings


Yields
1 Servings

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