classic chicken pot pie

TOTAL TIME: 1 hour

SERVES: 2

classic chicken pot pie

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For the filling
-1 leek
-3 celery stalks
-1 large carrot
-1 white or yellow onion
-1/2 lb green beans
-1/4 cup butter
-3 cloves garlic, minced
-1 tbsp dried thyme
-1/8 tsp cayenne
-1/2 tsp black pepper
-1/4 cup flour
-1/2 cup white vermouth or wine
-1 1/4 cups chicken stock
-1/2 cup milk
-2 tsp dijon mustard
-1 cup frozen peans
-2 cups diced chicken
-1/2 tsp sherry/white wine vinegar
BONUS: 1/4 cup grated parmesan

For the toppings:
-1 sheet puff pastry, thawed
-1 egg
-1/4 cup sesame seeds (optional)

1. Chop your veg (can prep in advance)
   Dice green beans, carrot, leeks, celery and onions, mince garlic.

2. Make your filling
   -Preheat oven to 400F
   - Melt 1/4 cup butter in a large fry pan over medium-high heat. Once melted and starting to brown, add 1 tbsp oil.
   -Add leeks, onions, carrots, and celery with a big pinch of salt and cook down for about 10 minutes until softened. Then add beans and cook for 2-3 minutes until softened.
   -Once cooked down, add 3 cloves minced garlic, 1 tbsp thyme, 1/8 tsp cayenne and 1/2 tsp pepper, and cook for 1 minute.
   -Add 1/4 cup flour and cook until starting to brown (2-3 minutes). Add 1/2 cup white vermouth/wine and cook until mostly evaporated - about 2 minutes. Add 1 1/4 cups stock, 1/2 cup milk, and 2 tsp dijon. Mix well and bring to a simmer.
   -Mix in 1 cup frozen peans, 2 cups diced chicken and 1/2 tsp white wine or sherry vinegar. You want a gravy like consistency so add a splash more broth if you need it here.
   -BONUS: add in 1/4 cup grated parmesan here to for an added flavor boost.

3. Top and bake your pie
   Moving quickly (you want your puff pastry as cold as can be in the oven) unroll thawed puffed pastry onto floured surface. Whisk together 1 egg and a splash of cold water and brush onto the pastry. Sprinkle with sesame seeds or parmesan. Place pastry over your pan and trim off the excess edges - or tuck them under. Cut a few small slits in the middle. Bake for 15-20 minutes until the top is golden. Let sit for about 5 minutes before serving.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!