My Store:

Recipes

Pot Pies

Ingredients

Chicken Pot Pie:
2 ounces of unsalted butter
3 sliced stalks of celery
1 peeled and sliced carrot
½ peeled and small diced yellow onion
1 peeled and medium diced potato
1 peeled and medium diced sweet potato
1 cup of leftover cooked Brussels sprouts
2 medium diced pre-cooked chicken breasts
1/3 cup of all-purpose flour
2-2 1/2 cups of chicken stock
1 teaspoon each of diced fresh thyme and sage
½ cup of heavy cream
1 sheet of rolled out puff pastry
1 whisked egg
Kosher salt and fresh cracked pepper to taste

Beef Pot Pie:
2 ounces of unsalted butter
2 peeled sliced yellow onions
1 ½ cups each of sliced cremini and button mushrooms
1 pound of trimmed and medium diced pre-cooked prime rib
1/3 cup of all-purpose flour
2-2 ½ cups of beef stock
2 teaspoons of chopped fresh thyme
1 sheet of rolled out puff pastry
1 whisked egg
Kosher salt and fresh cracked pepper to taste

Preparation

1. Preheat the oven to 375°.

2. Chicken Pot Pie: In a large saute pan over medium heat add in the butter and cook the celery, carrots, onions, potatoes, and Brussels sprouts and cook for 5 to 7 minutes or until the vegetables are tender.

3. Add in the chicken and flour and mix to make a roux.

4. Pour in the chicken stock and cook over medium-high heat until it becomes thick like gravy.

5. Finish with the herbs, cream, salt and pepper.

6. Transfer the mixture to a casserole dish and top off with the puff pastry. Trim as needed.

7. Brush the top of puff pastry with the whisk egg and bake at 375° for 25 to 30 minutes or until the puff pastry is golden brown and cooked.

8. Beef Pot Pie: In a large saute pan over medium heat add in the butter and cook the onions until caramelized, about 15 minutes.

9. Next, add in the mushrooms and roast for 5 to 7 minutes and then add in the beef.

10. Sprinkle in the flour and mix to make a roux.

11. Pour the beef stock and cook over medium-high heat until it becomes thick like gravy.

12. Finish with herbs, salt and pepper.

13. Transfer the mixture to a casserole dish and top off with the puff pastry. Trim as needed.

14. Brush the top of puff pastry with the whisk egg and bake at 375° for 25 to 30 minutes or until the puff pastry is golden brown and cooked.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe

My Recipe Box