Kentucky Chicken Pot Pie

Written by Published on in Poultry

As many of you know, I only add recipes to this website when they’re so good they could make your taste buds file a restraining order against all other food. After seventeen attempts across four falls and winters, I finally perfected my Kentucky Chicken Pot Pie.

The golden-brown crust puffs up so dramatically it deserves its own Instagram account. Beneath that flaky, buttery Pepperidge Farm dome lies chicken chunks so tender they practically signed consent forms to be eaten. The sauce, thickened with crème fraiche because I’m fancy like that, contains jalapeños that deliver surprise attacks of heat like tiny ninjas hiding in a velvet sleeping bag. Lastly, the shallots, instead of traditional onions, create a subtle savory flavor to die for.

When your fork breaks that crust, releasing steam that smells like childhood, you’ll understand why my wife threatened to disown me if I made her taste version number sixteen again.

Please Enjoy!

Ingredients

  • Servings: ”4″
  • Difficulty: ”Easy”</p>
  • Print

  • 1 1/2 Pounds of Skinless Chicken Breast
  • 1 Stick of Butter (8 tablespoons)
  • 1/2 Cup Choppped Shallots
  • 1/2 Cup Chopped Celery
  • 1 Cup Sliced Carrots
  • 1/2 Teaspoon Garlic Powder
  • 1 1/2 teaspoons Fresh Chopped Thyme leaves
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon Black Papper
  • 1/3 Cup Flour
  • 1/4 Cup Creme Fraiche
  • 1/4 Cup Heavy Cream
  • 1 1/2 Tablespoons of Chopped Jalapeno Peppers
  • 1 1/4 Cup of Chicken Broth
  • 1/2 Cup Frozen peas
  • 2 Tablespoons Fresh Chopped Flat Leaf Parsley
  • 2 Sheets of Pepperidge Farm Puff Pastry
  • 1 Egg

Directions

  1. Thaw the Pastry.
  2. Preheat your oven to 425 degrees.
  3. In large skillet add butter to melt.
  4. Chop chicken into bite sized pieces and add to skillet.
  5. Add chopped shallots, sliced carrots, chopped jalapenos, chopped celery, garlic powder, chopped thymes leaves, salt and black pepper to the skillet.
  6. Stirring often, cook all on medium heat until chicken is fully cooked.
  7. Add the flour and stir until all dry flour disappears.
  8. Stir in the creme fraiche and heavy cream.
  9. Stir in the chicken broth until the mixture bubbles and becomes thick.
  10. Turn the heat off and stir in the frozen peas and parsley.
  11. Take 4 oven safe shallow bowls (about 1 1/2 inches deep, 6 inches wide) and rub softened butter in the sides and bottom of the bowls.
  12. Fill the bowls with the skillet mixture.
  13. Flatten your pastry sheets and cut circles to fully cover the bowls, with some of the pastry hanging over the sides of the bowls.
  14. Then place the pastry over the bowls, lightly pinching the pastry to the bowls on the edges.
  15. With a knife cut three or four vents in the top of each pie.
  16. Break the egg in a small bowl and mix it well to make an egg wash.
  17. Brush the egg wash over the pastry.
  18. Place the bowls in the very bottom rack of the oven and bake for 15 minutes, watching the bake for the last 5 minutes to make sure the pastry is golden brown and not over baked.
  19. Remove the bowls and let them cool for 5-10 minutes.
  20. Place the bowls on plates and serve.

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