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Buckley's chicken pot pie

Buckley's Inn Between Chicken Pot Pie

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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 3 to 3 1/2 lb whole chicken, cooked, meat picked and chopped into bite-sized pieces
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 quart chicken stock
  • 1 cup heavy cream
  • 1 stick butter
  • 1 cup flour
  • 1 sheet puff pastry dough (available in the freezer section of most markets)
  • 1 egg, beaten
  • salt and pepper, to taste

Method
 

  1. Pre-heat oven to 375 degrees F.
  2. In a large saucepan, heat some oil over medium heat. Saute onions, carrots and celery until translucent.
  3. Add flour and butter to vegetables and cook for a few minutes.
  4. Add stock and stir until thick.
  5. Whisk in cream and bring to a gentle boil
  6. Cook until desired consistency, using a whisk to avoid lumps.
  7. Add chicken, peas and carrots.
  8. Season with salt and pepper.
  9. Pour into a greased casserole dish or individual dishes.
  10. Cover with defrosted puff pastry. Brush top with beaten egg and cut a small "x" in the center.
  11. Bake for 20 to 25 minutes, or until pastry is golden brown and bubbling.