![]() Since the filling is cold, it will likely take a little longer to bake. ![]() When ready to bake, assemble the pie starting back at Step 13. Place the filling in an airtight container in the refrigerator for up to 1 day. It is fine if they hang off the edge.įollow the recipe as instructed through Step 12. ![]() Transfer the filling to 4-5 large ramekins before topping with the pastry. The egg wash also helps the pastry to develop color and shine. The filling should be bubbling and the pastry should be deep golden brown. The heat should be on low so they do not thicken too much. When adding the broth and milk, stir continuously so they incorporate evenly. You do not want hard chunks in the filling. Once the onion is added, the veggies will take about 15 minutes to soften. See measurements in the recipe card notes. If you are using raw chicken, be sure to season it before cooking. I find this dish is pretty hearty on its own, but here are some sides that go well: I recommend serving this pot pie with a glass of that leftover white wine from the recipe. Step 16: Bake for 20-25 minutes, or until the pastry has puffed up and browned. Brush each square so that they are all coated. Step 15: Whisk together the egg and water. Step 14: Arrange the puff pastry squares so that they are overlapping and cover all of the filling. Place on a baking sheet if the dish is very full. If the pan is not oven safe, transfer to a 3.5 quart baking dish. Step 13: Smooth the mixture into an even layer. How to Make Chicken Pot Pie with Puff Pastry Quick Overview You can omit this and use an additional ½ cup of stock to deglaze the pan.Ĭomplete list of ingredients and amounts is located on the recipe card below.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |