The Cuisineist Kitchen is hard at work shareing a Chicken Pot Pie recipe you can be proud of

CHICKEN POT PIE

By The Cuisineist's Kitchens








The Cuisineist Kitchens have been hard at work once again. This time a very old but trusted favorite , Chicken Pot Pie. We put our touch on this traditional dish.

This is for you cooks that like to make your own work of art from scratch . It takes time but it is well worth the wait and you will be proud of your creation. Nothing in this recipe comes from a can or is frozen except for the puff pasty. And if you so choose , make your own ! Enjoy this dish and please give us feed back on your creation of this old favorite . Now lets head into the kitchen and get started.

Yield 4 Servings
Cook Time 2 1/2 hours

Ingredients

Chicken Broth:

1 whole chicken, 3 pounds
1 gallon cool water
2 carrots, cut in 2-inch pieces
2 celery stalks, cut in 2-inch pieces
1 Red onion, halved
1 Yukon Gold Potato Cubed

Pot Pie:

1/4 pound (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
3 carrots, cut
1 Red Onion Diced
12 ,Green Beans cut
4 stalks of celery diced
2 frozen puff pastry sheets, thawed
1 egg mixed with 3 tablespoons water
1/4 cup shredded Parmigiano-Reggiano

Directions:

Put the chicken in a large stockpot and cover with 1 gallon of room temp water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes. . We are cooking the chicken and creating the base sauce for the pot pie at the same time . Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.




Next , wipe out the stockpot and put it back on the stove top over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Slowly pour in 8 cups of the chicken broth, whisking the entire time . Whisk and simmer for 10 minutes to thicken the broth; it should look similar  to cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, onions, celery and beans , Stir to combine and turn off the heat.

Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks ( or one large crock ) on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal.

Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes or until puffed and golden.

Serve and enjoy !