Active Time: 35 minutes
Makes: 12 servings
Ingredients:
• 2 tablespoons unsalted butter, plus more for coating the dish
• 2 cups pearl onions, peeled
• 1 tablespoon fresh sage, finely chopped
• 1 cup potato, coarsely chopped
• ⅔ cup celery (leaves too), coarsely chopped
• ⅔ cup carrots, peeled and coarsely chopped
• ¾ cup frozen peas
• 3 tablespoons fresh Italian parsley, coarsely chopped
• Creamed Chicken
• 1 large egg
• 396.8 g store-bought puff pastry dough, defrosted if frozen
Method:
- Heat the oven to 204°C and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside.
- Melt 2 tablespoons butter over medium heat in a large frying pan until foaming. Add onions and sage and cook until sage aroma is released, about 2 minutes.
- Add potato, celery, and carrots and season well with salt and freshly ground black pepper. Cook until carrots and onions are just beginning to soften, about 6 minutes.
- Remove mixture from heat, stir in peas, parsley, and creamed chicken, and season with salt and pepper.
- Turn filling into the prepared baking dish. Whisk egg together with 1 tablespoon water and a pinch of salt until evenly mixed. Set aside.
- With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish.
- Brush dough with reserved egg wash and cut 10 evenly distributed slits in the top to vent. Cook until crust is golden brown and mixture is bubbling, about 30 – 35 minutes. Let sit 10 minutes before serving.
http://www.chow.com/recipes/18859-chicken-pot-pie