chicken pot pie nouveau

serves 4

Ingredients For chicken pot pie nouveau

  • 2 c
    chicken broth
  • 1
    egg
  • 1/2 lb
    puff pastry sheet, thawed
  • 2 c
    chicken, cooked and sliced
  • 2 Tbsp
    flour
  • 2 Tbsp
    unsalted butter
  • 1 c
    pearl onions
  • 4 oz
    sugar snap peas, halved
  • 4
    fresh rosemary sprigs
  • 2 c
    sliced carrots
  • 1 tsp
    water
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How To Make chicken pot pie nouveau

  • 1
    Bring 1 cup broth to a boil, add carrots and rosemary, boil 4 minutes.
  • 2
    Drain, reserving liquid and discard rosemary.
  • 3
    Blanch snap peas, drain, rinse under cold water, add to carrots.
  • 4
    Cut a small \"X\" in the root end of each onion, being careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.
  • 5
    Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 - 4 minutes.
  • 6
    Add reserved carrot liquid and enough broth to equal 2 cups. Cook, whisking, until thickened.
  • 7
    Add a sprig of rosemary, cover, set aside to cool.
  • 8
    Lightly butter 4 - 1 1/2 cup ramekins.
  • 9
    Place a portion of chicken in each, followed by a portion of the vegetables.
  • 10
    Pour the thickened sauce over each mixture.
  • 11
    Cover ramekins and place in refrigerator.
  • 12
    On a cool, floured surface, roll out pastry to form a 1/4\" thick rectangle.
  • 13
    Cut into 4 rectangles.
  • 14
    Whisk water and egg together, brush the outside rim of each ramekin with egg wash.
  • 15
    Drape pastry over top and seal edges.
  • 16
    Trim any excess dough and chill in freezer for 20 minutes.
  • 17
    Preheat oven to 475 and bake 15 to 18 minutes, until pastry is puffed and well-browned.

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