Chicken Pot Pie with Lattice Crust
Comfort food, for sure! Chicken, fresh &/or frozen vegetables, and pie crust is all you need. Put it all together and you'll have a delicious pie to serve family & friends. A green salad on the side and your dinner is complete.
Making the perfect pie crust is an art. When I found a recipe that made the crust from PC Butter Puff Pastry I thought I'd give it a try.
Easier than making pastry, it still was a challenge.
For the pie filling, dice up chicken, thaw mixed veggies, or steam up your own, mix it all together with some herbs and spices, and a bit of flour. Fill the casserole dish with the filling, add the lattice crust, trim and crimp edges. Bake at 350° F for 45 minutes.
Ingredients
1 Tablespoon of vegetable oil
1 egg
2 cups diced chicken, cooked
4 onions, diced
12 small red skin potatoes, diced
1 clove of garlic, minced
6-8 mushrooms, sliced
1 tsp thyme
1 tsp sage
1 1/2 cup fresh or frozen mixed vegetables
1 cup chicken stock
1/2 cup cream (10% or 35%)
1 Tablespoon all-purpose flour
1 package of PC Butter Puff Pastry (2 pre-rolled sheets), thawed
salt & pepper to taste
Method
Prepare the puff pastry lattice
On a lightly floured surface, roll each pastry sheet into a 12×10-inch rectangle. Cut one sheet crosswise into six 2-inch strips. Cut the remaining sheet lengthwise into five 2-inch strips. (See photos below)
On a baking sheet, closely weave the strips to make a 12×10-inch lattice. Place the lattice in the freezer while you prepare the filling.
Pie Filling
Add oil to pan; heat. Sauté onions, garlic, pepper, mushrooms, thyme until soft.
Add the diced chicken, chicken stock, cream, mixed vegetables, salt & pepper, flour.
Mix ingredients well. Simmer until mixture is thickened.
Add the mixture to a casserole dish. Top with the lattice crust, trim and crimp edges.
Whisk egg in small bowl. Brush the egg wash over the lattice crust before baking.
Bake at 350° F for 45-50 minutes.
The pastry should be golden brown. Lightly cover with foil if it is becoming too brown.
Remove from the oven and let the pie rest for 10-15 minutes. Serve pie along with a green salad.
https://www.tasteofhome.com/recipes/puff-pastry-chicken-potpie/#RecipeCard - original recipe
Comfort food, for sure! Chicken, fresh &/or frozen vegetables, and pie crust is all you need. Put it all together and you'll have a delicious pie to serve family & friends. A green salad on the side and your dinner is complete.
Making the perfect pie crust is an art. When I found a recipe that made the crust from PC Butter Puff Pastry I thought I'd give it a try.
Easier than making pastry, it still was a challenge.
For the pie filling, dice up chicken, thaw mixed veggies, or steam up your own, mix it all together with some herbs and spices, and a bit of flour. Fill the casserole dish with the filling, add the lattice crust, trim and crimp edges. Bake at 350° F for 45 minutes.
Ingredients
1 Tablespoon of vegetable oil
1 egg
2 cups diced chicken, cooked
4 onions, diced
12 small red skin potatoes, diced
1 clove of garlic, minced
6-8 mushrooms, sliced
1 tsp thyme
1 tsp sage
1 1/2 cup fresh or frozen mixed vegetables
1 cup chicken stock
1/2 cup cream (10% or 35%)
1 Tablespoon all-purpose flour
1 package of PC Butter Puff Pastry (2 pre-rolled sheets), thawed
salt & pepper to taste
Method
Prepare the puff pastry lattice
On a lightly floured surface, roll each pastry sheet into a 12×10-inch rectangle. Cut one sheet crosswise into six 2-inch strips. Cut the remaining sheet lengthwise into five 2-inch strips. (See photos below)
On a baking sheet, closely weave the strips to make a 12×10-inch lattice. Place the lattice in the freezer while you prepare the filling.
Pie Filling
Add oil to pan; heat. Sauté onions, garlic, pepper, mushrooms, thyme until soft.
Add the diced chicken, chicken stock, cream, mixed vegetables, salt & pepper, flour.
Mix ingredients well. Simmer until mixture is thickened.
Add the mixture to a casserole dish. Top with the lattice crust, trim and crimp edges.
Whisk egg in small bowl. Brush the egg wash over the lattice crust before baking.
Bake at 350° F for 45-50 minutes.
The pastry should be golden brown. Lightly cover with foil if it is becoming too brown.
Remove from the oven and let the pie rest for 10-15 minutes. Serve pie along with a green salad.
https://www.tasteofhome.com/recipes/puff-pastry-chicken-potpie/#RecipeCard - original recipe
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