Chicken Pot Pie
Recipe by Kasim Hardaway
PREP TIME: 1 hour
SERVINGS: 6
INGREDIENTS:
¾ cup Jam Jar Sweet White
½ yellow onion, diced
2 tbsp fresh thyme sprig
½ tbsp fresh rosemary sprig
3 tsp garlic, minced
¼ cup all-purpose flour
1 ¾ cup chicken broth
¾ cup half and half
3 cup baby potatoes, diced*
1 ¼ cup frozen peas
3 carrots, peeled and diced
2 cups cooked chicken, chopped
1 package puff pastry, thawed
¼ cup unsalted butter
2 tsp salt
½ tsp black pepper
Garnish with chopped parsley
*this recipe used a mix of red, blue and gold potatoes
DIRECTIONS:
Preheat the oven to 350°F. In a large pot or deep skillet, melt butter over medium-high heat. Add in onions once butter is completely melted; saute for 5 minutes or until translucent / fragrant.
Add in chopped herbs (rosemary and thyme), garlic, salt, pepper and flour. Lower heat slightly and cook for 2-3 minutes. This will create a dry goo, paste-looking substance. I promise it’s only up from here!
Pour chicken broth and wine into the cooking vessel. Give it a good mix until the paste has become a thick, creamy sauce; this will take 10-12 minutes. Next, pour in half & half. Stir until well combined. Add in diced baby potatoes, frozen peas, diced carrots and chicken. Allow this mixture to simmer over low heat for 10 minutes, stirring every few minutes. When you stir, ensure to scrap the bottom of the cooking vessel. If anything begins to stick to the bottom, slightly lower heat.
Grease a large casserole dish or small ramekins. Leave about 3/4ths of an inch of room from the top. Pour in and bake for 30 minutes.
Remove casserole dish or ramekins from the oven.
Top with thawed puff pastry. Cut off excess puff pastry that hangs off the edges.
Bake for an additional 20 minutes--after 10 minutes coat puff pastry with butter then return to the oven. For extra flavor, instead of coating puff pastry with just butter, mix melted butter with garlic powder and a little salt.
