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SKU
7029-B-1

7029 Farmer’s Poultry Rub - Herbed Chicken Pot Pie with Puff Pastry Crust

7029 Farmer’s Poultry Rub - Herbed Chicken Pot Pie with Puff Pastry Crust

Herbed Chicken Pot Pie with Puff Pastry Crust

Serves 8

3 Tbs. unsalted butter

2 large leeks, dark green parts discarded, white and light green parts cut into ½-in. pieces (about 4 cups)

3 medium carrots, peeled and cut into ½-in. pieces (about 1 ¼ cups)

2 small parsnips, peeled and cored, cut into ½ -in. pieces (about 1 cup)

1 small yellow onion, peeled and chopped (about 1 cup)

¼ cup dry sherry

3 Tbs. Farmer’s Poultry Rub (7029)

¼ cup all-purpose flour

3½ cups low-sodium chicken stock, warm

1 store-bought rotisserie chicken, meat removed and shredded (about 4 cups)

I sheet frozen puff pastry, thawed according instructions on box

2 Tbs. heavy cream

1 egg yolk

 

  1. Melt butter over medium-high heat and add leeks, carrots, parsnips, and onion.  Cook 7-9 minutes, then add sherry, and cook 1-2 minutes more or until most of the sherry has cooked off.  Stir in Farmer’s Poultry Rub and flour, and cook 1 minute.  Slowly stir in warm stock and bring mixture to a simmer.  Add chicken meat, and bring mixture back to a simmer, stirring constantly.  When mixture has thickened, remove pot from heat and set aside.  Season to taste with salt.  Grease a 9x13-in. pyrex dish and transfer chicken mixture from pot to the dish.

  2. Heat oven to 400F.  Roll out puff pastry sheet to 9x13-in. and lay over chicken mixture.  Whisk cream and egg yolk together in small bowl and brush mixture over puff pastry.  Poke holes in pastry with a sharp knife for ventilation and bake for 30-40 minutes, or until crust is a deep golden brown and cooked through.  Serve warm.

 

Recipe Prep Time:  30 minutes

Recipe Cook Time:  45 minutes

Recipe Total Time:  1hour 15 minutes

Recipe Yield:  8 servings

Recipe Level:  moderate

Recipe Credits:  Fiona Kennedy

 

More Information
SKU 7029-B-1
Ingredients

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Tips Notes

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1.5 Hours
Yield 8 servings
Level Medium
Credits Chef Fiona Kennedy
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