WWE: Chicken Pot Pie

This one is high on the list of Tsai family favorites and a bonus for me is that it’s easy to make.  The family is happy, I’m happy, so win-win.  The only bummer now is that I’m going to have to start doubling this recipe in order to have any to pack for the next day’s lunches since every bit of it got eaten up in a hurry tonight.

Chicken Pot Pie
serves 4-6

Ingredients
1/3 cup butter
1 cup green beans, cut into 1/4” pieces
1 cup carrots, cubed 
1/2 cup flour
2 cups chicken broth
up to 1 cup water (optional)
3 cups chopped cooked chicken (I used a rotisserie chicken)
1 1/2 cups frozen cubed hash browns with onions and peppers (or 1 medium potato, ½ an onion and ½ a bell pepper)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon tarragon
1/2 teaspoon dried parsley (or 1/3 cup chopped fresh parsley, I just found we prefer the dried in this)
1 puff pastry shell
Vegetable cooking spray
1 egg yolk
1 tablespoon water

Directions
1. Preheat oven to 375.
2. In a large skillet, melt butter over medium heat. Add carrots and green beans, and sauté for about 3-5 minutes.
3. Sprinkle flour over vegetables.
4. Cook, stirring constantly for 3 minutes.
5. Add chicken broth and bring to a boil.  Add up to 1 cup water to reach desired consistency.
6. Stir in chicken, potatoes, salt, pepper, tarragon, and parsley.
7. Spray the bottom of a 9” pie plate. (I used an 8×8 square)
8. Spoon filling into pie plate.
9. Cover with puff pastry.
10. Press pastry lightly along edges and trim off corners. (I folded the edges back in because puff pastry!)
11. In a small bowl, combine egg yolk and water to create a wash for the pastry crust.
12. Lightly brush the top of the pastry with egg wash.
13. Bake for 30-40 minutes or until top is browned throughout.
14. Let stand for at least 10 minutes to cool.

Printable recipe