CHICKEN (OR TURKEY) POT PIE

CHICKEN (OR TURKEY) POT PIE (for 8)

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For the filling:

3-1/2 cups chicken stock

1 medium onion, coarsely chopped

2 large carrots, cut cross-wise into ¼ inch slices

1/2 pound red potatoes, quartered lengthwise and cut crosswise into ½ inch pieces

2 large ribs celery, cut crosswise into ½ inch pieces

1 large parsnip, peeled, cored and cut into ½ inch pieces

1 teaspoon chopped thyme

3 tablespoons unsalted butter

½ pound mushrooms, trimmed and quartered

¼ cup all-purpose flour

4 cups cubed cooked chicken or turkey (meat from a 3 pound chicken)

1 (10 ounce) package frozen baby peas, thawed

3 tablespoons minced parsley, plus more for garnish

optional:  2 tablespoons pan drippings from turkey

1 egg

1 pound frozen puff pastry, thawed


1.Preheat the oven to 400*.

  1. Make the filling.  Cook onion, carrot, potato, celery, parsnip, and thyme in butter with ½ teaspoon salt and ¼ teaspoon pepper in a 12-inch wide shallow pot (3 to 4 quart – or use a deep 12 inch cast iron skillet), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes.  Add mushrooms and cook, uncovered, until tender, 5 to 7 minutes.
  1. Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock, scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes.  Stir in chicken, peas, parsley, salt and pepper to taste and pan drippings if you are using them. Transfer mixture to a baking dish.  (The filling may be made 1 day ahead and kept covered and chilled.  Bring it to room temperature before continuing with the recipe.  Reheat just before baking with the pastry crust.)
  1. Make the pastry crust. Beat egg and 1 teaspoon water together in a small bowl and set aside.
  1. Roll puff pastry out on a lightly floured surface to ¼ inch thickness, 2 inches wider than the baking dish or pot. Drape pastry over filling in baking dish and brush with egg wash.  Bake until pastry is puffed and deep golden brown, about 45 minutes.  Garnish with parsley sprigs, if you like.

NOTE:  If you prefer to make individual pies, divide the filling among ovenproof bowls and place on a baking sheet.  Cut puff pastry squares 2 inches larger than the diameter of the bowls, brush the pastry with the egg mixture and brush the rims of the bowls with water.  Place one pastry square on top of each bowl, pressing the edges lightly.  Bake in a 400* oven until puffed and golden brown, about 30 minutes.  Let rest 5 minutes before serving.

 

adapted from Gourmet Magazine, November, 2007

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