British-Inspired Chicken Pot Pie Recipe: A Creamy Pot Pie Recipe for the Fall Season by Belinda Lichty Clarke
Deer Path Inn is an elegant, British-inspired hotel not far from Chicago. This fall, the culinary team at the inn's signature restaurant, The English Room, is sharing a favorite fall recipe: chicken pot pie.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 1/2 hours
Total Time: 1 hour and 45 minutes
Ingredients
Puff Pastry Shell
- 1 puff pastry sheet
- 2 eggs
- 2 ounces milk
Filling
- 1 ounce olive oil
- 1 whole Amish chicken
- 2 ounces butter
- 2 ounces flour
- 2 cups milk
- 2 cups chicken stock
- 1 leek
- 1/2 pound asparagus
- 2 ounces peas
- 4 ounces spinach
- 1 tablespoon lemon zest
- 1/4 cup stone ground mustard
- 2 teaspoon kosher salt
- 2 teaspoon black pepper
Here's how to make it:
- Lay puff pastry on cutting board. Using an 8-inch ring cutter, cut puff pastry. Using deer cookie cutter, punch out deer from remaining puff pastry.
- Mix eggs and milk together with a whisk. Brush puff pastry round and place deer on top. Brush deer with egg wash. Bake in 400-degree F oven for 13 minutes until golden.
- Drizzle oil on chicken and season with salt and pepper. Bake in 400-degree F oven until internal temperature of 165 degrees.
- In a medium-sized pot melt the butter. Add flour and whisk to create a roux. Add chicken stock and milk and bring to a simmer. Add asparagus, leeks, peas, spinach, mustard, lemon zest, salt and pepper. Bring back to a simmer and check seasoning.
- Remove chicken meat from roasted chicken and cut into 1-inch pieces. Add the chicken to pot with the vegetables and taste. Place chicken filling in dish and top with puff pastry lid.
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