You can make an impressive chicken pot pie using your leftovers with just 10 minutes of prep.
Chef Curtis Stone’s chicken pot pie.
“You can put just about anything in a pot pie,” he told Insider. “I have found that root vegetables hold up well during baking, and they add a layer of sweet, comforting flavor.”
To make Stone’s chicken pot pie for six, you’ll need: 1 pound roasted chicken (torn into large bite-size pieces), 1 sheet frozen all-butter puff pastry (thawed but still well-chilled), 1 ¾ cups reduced-sodium chicken broth, ¾ cup of heavy cream, ¾ cup plus 1 tablespoon of whole milk, 1 large egg, 2 carrots (sliced into ¼-inch thick rounds), 2 parsnips (peeled, sliced into ¼-inch thick rounds), 1 turnip (peeled, cut into ½-inch pieces), 1 yellow onion (finely chopped), 1 celery rib (thinly sliced), 2 garlic cloves (finely chopped), 3 large sprigs of fresh thyme, 3 tablespoons all-purpose flour, and 2 tablespoons unsalted butter.
To start, melt your butter in a 12-inch cast-iron pan or another heavy, oven-proof skillet over medium heat. Add your onions, celery, carrots, parsnips, turnips, garlic, and cook — stirring occasionally — for about 10 minutes, until the root vegetables are almost tender.
Sprinkle in the flour and stir well for about one minute to cook, but make sure it doesn’t brown. Then raise the heat to medium-high and stir in the chicken broth, followed by the ¾ cup of milk, the cream, and the thyme.
Reduce the heat to medium-low and let your mixture simmer gently, stirring occasionally for about five minutes, until the vegetables are tender. Remove your pan from the heat and stir in the chicken. Season to taste with salt and pepper and let it cool slightly, then remove the thyme stems.
In a small bowl, mix the egg and remaining tablespoon of milk with a fork to combine. Then, on a lightly floured surface, roll out your pastry into a 13-inch square.
Brush some of the egg mixture over the edges of the skillet and lay the pastry over the pan, gently pressing so that the pastry sticks to the sides. Lightly brush more of the egg mixture over the pastry and sprinkle with salt.
Transfer your pan to the oven and bake for about 30 minutes at 400 degrees Fahrenheit, until the pastry is a deep golden-brown and has puffed. Cool slightly and serve.
Pro tip: You can also make your chicken and vegetable filling six hours ahead. Just make sure to let it cool, then cover and refrigerate it.
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