Chicken Pot Pie Recipe

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1. 1

   Make filling

   Preheat the oven to 425°F (220°C). Shred the roasted chicken to about 3 cups. Prep vegetables: dice onion, carrots, celery and slice mushrooms. Mince garlic.

2. 2

   Sauté aromatics

   In a large skillet, heat 1 tablespoon olive oil and 4 tablespoons butter over medium heat. Add onion, garlic, carrots, and celery; cook 4-5 minutes until softened. Add mushrooms; cook 3-4 minutes until browned.

3. 3

   Create roux

   Sprinkle 3 tablespoons all-purpose flour over vegetables; stir for 1-2 minutes to cook the raw flour. Pour in 2 cups chicken stock and 1 cup heavy cream; whisk until smooth and slightly thickened.

4. 4

   Season filling

   Season with 1 teaspoon salt, 0.5 teaspoon black pepper, and 1 teaspoon fresh thyme. Add 3 cups shredded chicken and 1 cup peas; simmer 5-7 minutes until peas are tender and filling is thick.

5. 5

   Assemble pie

   Transfer filling to a 9-inch pie dish. Drape 1 sheet puff pastry over the filling; trim edges and crimp. Cut vents in pastry and brush with whisked egg.

6. 6

   Bake pie

   Bake in 425°F (220°C) oven for 15 minutes, then reduce to 375°F (190°C) and bake 20-25 minutes more until crust is golden and filling bubbles.

7. 7

   Prepare biscuits

   While pie bakes, prepare biscuits: combine 2 cups flour, 2 teaspoons baking powder, and 0.5 teaspoon salt. Cut in 4 tablespoons butter until crumbly. Stir in 1 cup milk until just combined. Drop spoonfuls onto a baking sheet and bake in 425°F (220°C) oven for 12-15 minutes.

8. 8

   Bake biscuits

   Remove biscuits when lightly golden and serve warm alongside the pot pie.

9. 9

   Bread pudding prep

   For dessert, whisk together 2 cups milk, 3 eggs, 0.5 cup sugar, 1 teaspoon vanilla, 0.5 teaspoon cinnamon. Toss 4 cups cubed day-old bread with the liquid. Optional: add 0.5 cup raisins. Pour into a greased baking dish.

10. 10

    Bread pudding bake

    Bake at 350°F (175°C) for 40-45 minutes until the custard is set and the top is golden.

11. 11

    Finish and serve

    Let the pot pie rest 5-10 minutes before serving. Serve with warm biscuits and a slice of bread pudding for dessert.