Chicken Pot Pie with Pate Brisee Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and grease a pie dish.
• STEP 2.In a large skillet, melt butter over medium heat. Add onions, carrots, and peas, and cook until the vegetables are tender.
• STEP 3.Add the cooked chicken to the skillet and stir to combine. Sprinkle flour over the mixture and cook for 1-2 minutes.
• STEP 4.Gradually pour in chicken broth and milk, stirring constantly until the mixture thickens. Season with salt, pepper, and herbs.
• STEP 5.Transfer the chicken and vegetable mixture to the prepared pie dish. Roll out the Pate Brisee dough and place it over the filling.
• STEP 6.Trim the excess dough and crimp the edges. Cut a few slits on the top to allow steam to escape. Brush the crust with beaten egg.
• STEP 7.Bake the pot pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Allow it to cool slightly before serving.
• STEP 8.Serve the Chicken Pot Pie with Pate Brisee hot, and enjoy the comforting flavors and textures.

Cooking Tips

• You can use store-bought rotisserie chicken or leftover cooked chicken for this recipe.
• Feel free to add other vegetables like mushrooms or celery for extra flavor and texture.
• Make sure to let the pot pie cool slightly before serving to allow the filling to set.

Storage and Serving

• Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pot pie in the oven at 350°F (175°C) until heated through.
• Serve the pot pie with a side of green salad or steamed vegetables for a complete meal.