Chefleen’s BEst Chicken POt Pie

This recipe is for large format pot pie, but you can also make individual ones like above. The baking time will be slightly less.

What You Need —

• 2 chicken quarters, poached, shredded and seasoned

• 1 leek, thinly sliced

• 1/2 large onion, diced small

• 1-2 carrots, diced small

• 1 container shitake mushrooms

• 1-4 cloves of garlic, minced or sliced

• 1 medium to large potato, peeled and diced small

• 1-1.5 C blanched broccoli

• 1 TB butter

• 1 TB flour

• 3-4 C chicken broth

• 2 tsp garlic powder

• 1-2 tsp Italian seasoning mix

• 1/4 c chopped parsley

• 1-2 t lemon juice

• 1 sheet puff pastry

• 1 TB milk or egg wash
  

What You Do —

1. Sauté mushrooms in olive oil over medium heat until most of the moisture is gone, about 5-6 minutes.

2. Add in garlic powder and season with salt.

3. Add in onions, leeks, carrots, and garlic. Sauté another 5 minutes over low medium heat. Season.

4. Sprinkle in Italian seasoning and cook 1 minute more until fragrant.

5. Add in 3 C chicken broth and potatoes. Simmer until potatoes are tender.

6. Mix together soften butter and flour to create paste.

7. Once potatoes are soft do final seasonings. Add in any more dried spices and salt and pepper to taste. Adjust with lemon juice to taste. Make sure you like it!!!

8. Lower heat to barely simmer and add in flour and butter paste. Stir and wathc the magic as it gets thick and creamy. If it gets too thick add in more broth.

9. Add in broccoli and parsley. Taste one more time and adjust, if needed.

10. Pour into 8x8 container, let cool slightly.

11. Top with defrosted puff pastry. Make a slight to allow steam to escape and brush with milk or egg.

12. Bake at 400 degrees for 20-30 minutes, until puff pastry is cooked through.

13. Let cool slightly before serving.