If you’re looking for a recipe to use up the last of that Thanksgiving turkey and ham, an excellent option is pot pie. This recipe calls for a thick cream to mix with cooked chicken — or turkey — and ham, as well as carrots, peas, green beans, mushrooms and celery. Or use whatever vegetables you prefer, keeping the total quantity about the same.
GOLDEN CHICKEN POT PIE
Courtesy Punch Bowl Social
- 1/4 pound unsalted butter
- 1 cup flour
- 1 quart chicken stock
- 1 cup heavy cream
- 1 teaspoon minced rosemary
- 1 tablespoon whole grain mustard
- 2 teaspoons salt
- 1-1/2 pounds chopped cooked chicken breast
- 2 tablespoons extra-virgin olive oil
- 1 cup medium-diced ham
- 1/2 cup medium-diced carrots
- 1/2 cup medium-diced onions
- 1/2 cup medium-diced celery
- 1/2 cup green beans, cut into 1-inch pieces
- 1/2 cup sliced mushrooms
- 1 cup peas
- 1/2 cup chicken stock
- Puff pastry
Heat oven to 500 degrees. To make cream, in small pot over medium, melt butter and slowly whisk in flour to form a roux. Cook over medium heat to avoid browning until roux develops sandy consistency. In a medium pot, bring chicken stock to a simmer, then slowly whisk in roux. Return to a simmer then add cream, rosemary, mustard and salt. Cook about 30 minutes over low, stirring occasionally. Mix in chicken breast.
To make filling: In large pan over medium, heat oil. Add ham, carrots, onions and celery and cook 5 to 10 minutes, until ham is browned and onions are translucent. Add remaining ingredients except puff pastry; cook over medium until liquid is reduced. Combine with cream mixture.
At this point, you can either make one large pot pie or several smaller ones in ramekins or cast iron skillets.
Cut puff pastry to size of baking dishes. Place filling in each dish and top with puff pastry. Gently brush with melted butter and bake until golden brown, about 8 minutes. Serves 8.
Nutritional information unavailable.