I think the trick to avoiding the blandness is to really go for it with the freshly ground black pepper. I’d go heavier on the black pepper again too. I added some paprika for flavor and a little color. I liked the parsnips a lot but miss the color carrots add, so I’ll probably add a few next time. I’m not sure why, but my puff pastry crust took about 45 mins in the oven (at 400F) to brown properly, and even then it was not fully cooked (still very doughy everywhere but the very top layer). I would recommend it to anyone looking for a crowd-pleasing meal that is both easy to make and incredibly satisfying.Īny suggestions for substitutions for the cream? Overall, I consider this recipe to be an absolute staple in our home. And to top it off, the recipe makes enough for 2/3 people, with plenty of leftovers for the next day. Regardless of any modifications, the puff pastry always comes out perfectly flaky and delicious. The recipe is fantastic as is, but I do like to add carrots to mine. I cannot recommend this recipe enough, it deserves 5 stars! I have made it several times now, for my husband, a group of friends, and my mother, and every time it has received rave reviews. When I don't need to worry about the presentation, I cut the pastry into small squares, like croutons, and scatter them on top. I've taken to baking the pastry on a baking sheet so that it's brown and crispy top and bottom, then cutting it to fit on top of the filling in individual bowls. I love crispy puff pastry, but find that on top of a pot pie it often doesn't cook through properly. I typically get a costco chicken which is more than enough for this recipe and use about 2/3 for this and the rest of the chicken for something else the next day. I might add carrots and mushrooms sometimes and skip other veggies if I don't have them, doesn't matter comes out great.
This is a regular at our house hold, it's very flexible and easy to work with. If your oven runs hot and the crust starts to singe, very loosely cover it with foil for the last few minutes. Cooking the pie on a tray makes it easier to slide into the oven and catches any drippings. We like to brush the top of the dough with cream for this recipe, not egg wash, for a golden brown crust with a rustic sheen (and because it saves us from using an extra ingredient). When you’re ready to serve, assemble as instructed below, then slide the skillet into the oven to brown the crust and reheat the pot pie filling. You can make the cooked chicken mixture up to three days ahead-transfer it to an airtight container and chill. This slightest bit of planning is the key to flaky pot pie perfection.
#Chicken pot pie crack#
It’ll crack and become a huge mess if it’s still partially frozen. Know this about puff pastry: Letting it thaw overnight in the fridge is nonnegotiable. The results? An easy take on a family favorite, with minimal prep time, that is, in fact, dinner party worthy. And since this is a one-skillet affair, there’s no pie plate, baking dish, Dutch oven, or food processor to clean. The second is using store-bought puff pastry.
This recipe for homemade chicken pot pie from Molly Baz ( watch her make it) uses two major shortcuts: The first is using shredded chicken from a rotisserie bird instead of cooking boneless chicken breasts or thighs.
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