The Desert Dish

I have had a Traditional Chicken Pot Pie on our menu since we opened, and with the weather finally cooling down our Pot Pies have been selling like hot cakes.

Of course being a Chef we have to play a little in the kitchen, so for daily features I have recreated the Pot Pie such as a Goulash Pot Pie, Lobster Pot Pie, Chili Pot Pie with Jalapeno Cornbread, Southwestern Chicken Pot Pie,Tuna Casserole Pot Pie, Ham and Scallop Potato Pot Pie, Pepper Steak and Mushroom Pot Pie, and of course since Thanks Giving just past a Turkey and Stuffing Pot Pie.

This is a really easy dish to make and can be made a day ahead,just make sure to cool down your chicken mixture in the bowls before you place the puff pastry on top.

Chicken and Vegetable Pot Pie
By Chef Brett Maddock

Four Servings

Ingredients
4- 6 ounce chicken Breasts cooked and diced
1 Cup Onions Small Diced
1 Cup Carrots Small Diced
1 Cup Celery Small Diced
¼ Cup Red Bell Peppers Small Diced
¼ Cup Frozen Peas
4 Ounces Whole Butter
4 Ounces flour
1-Quart Chicken Stock Hot
1-Cup Heavy Cream
4 Puff Pastry Rounds

Directions
• Pre heat oven to 350 degrees, In a sauce pan with the butter sauté the onions, carrots, celery and peppers. Cook about 7 minutes until the vegetables are tender. Add the flour and whisk until the flour has no lumps, about 4 minutes.
• Add the chicken stock and cream, continue to whisk and get to simmer. The stock should thicken up and then add your peas and diced chicken simmer for 5 minutes.
• Pour Chicken into 4 ovenware cups top with your puff pastry rounds.
• Brush the top of the puff pastry with egg wash and bake in an oven at 350 degrees until the internal temperature is 160 degrees.

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