Classic Chicken Pot Pie
- 2 tablespoons olive oil
- 1 1/2 pounds boneless chicken thighs, cut into 1-inch chunks
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 1 tablespoon fresh thyme leaves, stripped off stem
- 1/2 cup heavy cream
- 1 cup peas, thawed if frozen
- 1 cup pearl onions, thawed if frozen
- 1 large sheet frozen puff pastry, thawed
- 1 large egg, beaten
- Produce
- Carrots, large (2)
- Celery (2 stalks)
- Pearl onions (1 cup)
- Peas (1 cup)
- Thyme, fresh leaves (1 tablespoon)
- Yellow onion, large (1)
- Meat
- Chicken thighs, boneless (1 1/2 pounds)
- Canned Goods
- Chicken stock (3 cups)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Olive oil (2 tablespoons)
- Bread & Baked Goods
- Puff pastry, frozen (1 large sheet)
- Dairy
- Butter, unsalted (1/4 cup)
- Heavy cream (1/2 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published January 10, 2012 (1 year ago).
52 people saved this recipe.
