Chicken Pot Pie As Seen On The Early Show

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 14 ounces good-quality puff pastry (such as dufour)
• 4 cups chicken broth
• 1 large yellow onion, cut in quarters
• 2 dried bay leaves
• 1 teaspoon whole black peppercorn
• 3 sprigs fresh thyme, plus 1 tablespoon chopped
• 4 chicken breasts
• 3 tablespoons unsalted butter
• 1/2 cup pearl onion, peeled
• 2 medium carrots, peeled and diced
• 1 cup mushroom, sliced
• 1 cup peas
• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 egg, lightly beaten

Recipe

• 1 method:.
• 2 preheat oven to 375 degrees f.
• 3 on a lightly floured surface, roll out pastry dough with a floured rolling pin. transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate while preparing pie filling.
• 4 combine the stock, onion, bay leaves, peppercorns, and thyme sprigs in a large pot over high heat. bring the broth to a boil, reduce heat, and simmer for 30 minutes. add the chicken breasts. raise the heat and return the mixture to a boil. reduce heat and simmer until the chicken is just cooked through, about 10 to 15 minutes.
• 5 transfer chicken to a plate and set aside. strain the stock and set aside 2 1/2 cups. reserve the remaining stock for another use. when the chicken is cool to the touch cut it into bite-size chunks and set aside.
• 6 melt the butter in a large sauté pan over medium heat. add the pearl onions and carrots. cook, stirring occasionally, for about 5 minutes. add the mushrooms and peas and cook another 5 minutes. stir in flour and cook another minute. add reserved stock and milk, stirring constantly. cook until the sauce begins to thicken, about 5 minutes. remove from heat and add chicken, the remaining 1 tablespoon chopped thyme, salt, and ground pepper. spoon chicken mixture into four 2-cup individual oven-proof bowls. set aside.
• 7 remove pastry from refrigerator and cut into four circles, using the empty bowls as a guide. place one circle on each bowl and press around the edges to seal the pastry around the bowl. cut a vent in the center. using a pastry brush, brush each pie with the egg wash.
• 8 bake until the pastry is puffed and dark golden brown, about 35 minutes.