British-Inspired Chicken Pot Pie Recipe: A Creamy Pot Pie Recipe for the Fall Season Chicken Recipes Dinner British Recipes

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: 

1. 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.
2. 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.
3. Drizzle oil on chicken and season with salt and pepper. Bake in 400-degree F oven until internal temperature of 165 degrees.
4. 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.
5. 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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