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Homespun Chicken Pot Pie

Source of Recipe

From "Southern Casseroles" by Denise Gee


Recipe Introduction

"This is a recipe adapted from one that my dear friend and fellow Mississippian Paige Porter Fischer takes to anyone and everyone in need -- 'newlyweds too over the moon for each other to know what to cook, sleep-deprived new moms, or friends and family grieving a loss,' she says. 'It makes everyone feel warm inside.' I couldn't agree more."

List of Ingredients

â—¦ 1 (17.3-ounce) package frozen puff pastry sheets, thawed
â—¦ Egg-white wash
â—¦ â…“ cup butter
â—¦ 3 cups sliced fresh mushrooms
â—¦ 1 cup thinly sliced celery
â—¦ 1 cup peeled, sliced carrots
â—¦ 1 cup chopped white or yellow onion
â—¦ ½ cup all-purpose flour
â—¦ 2 cups chicken broth
â—¦ 1¼ cups half-and-half or cream
â—¦ 3 cups diced cooked chicken
â—¦ 1 cup frozen English peas, thawed
â—¦ 1 Tbsp Dijon mustard (optional)
â—¦ 1 Tbsp minced fresh or 1 tsp dried thyme
â—¦ ½ tsp ground black pepper
â—¦ ¼ tsp celery seeds
â—¦ ¼ tsp ground sea or kosher salt
â—¦ 4 Tbsp chopped fresh parsley
â—¦ Garnish: chopped fresh parsley


Recipe

Preheat the oven to 375° F.
Unfold a pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Press the pastry into a 2-quart round dish, trimming any excess pastry. Prick the bottom and sides thoroughly with a fork. Brush with the egg-white wash and cover loosely with a layer of aluminum foil. Bake for 25 minutes. Remove the foil and set the crust aside to cool.

In a large skillet, melt the butter over medium heat. Add the mushrooms, celery, carrots and onion and cook for 4 to 6 minutes, until the vegetables are crisp-tender. Add the flour and stir for 3 minutes, or until the flour is golden brown. Slowly stir in the broth and half-and-half and let the mixture come to a boil. Allow it to thicken, stirring occasionally, about 2 minutes. (Add a little more flour to thicken the sauce even more, if necessary.) Stir in the chicken, peas, mustard (if using), thyme, pepper, celery seeds, salt, and 3 tablespoons of the parsley. Remove the skillet from the heat.

Unfold the remaining pastry sheet on a lightly floured surface. Cut it crosswise into eight to ten 1½-inch-thick strips.

Spoon the chicken-vegetable mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips and trim off any excess pastry. Sprinkle with the remaining 1 tablespoon parsley. Place the casserole on a baking sheet (which will catch any bubble-over and make it easier for you to remove the dish without touching it). Brush with more egg wash if desired.

Bake for 45 minutes, or until the filling is hot and bubbly and the pastry is golden brown. During the last 15 to 20 minutes of baking, cover the crust's edge with strips of aluminum foil to prevent excess browning. Garnish with more parsley before serving.


Serves 6 to 8


â—¦ Storage: Tightly covered, this will keep nicely in the refrigerator for several days, and in the freezer for up to 3 months. However, unlike most casseroles, because of its tender crust and creamy texture, to avoid sogginess this should go directly from the freezer to the oven without defrosting.