Chicken Pot Pie (Tyler Florence) Recipe

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Chicken Pot Pie (Tyler Florence)
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Ingredients
20
Count
Nutrition
1205
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
  2. Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.
  3. Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.
  4. Notes: If using fresh pearl onions, blanch for 2 minutes in salted boiling water; then pinch the skins off - if using frozen, run under cool water for 2 minutes to thaw.
  5. If using fresh peas, blanch for 2 minutes in salted boiling water-if using frozen, run under cool water for 2 minutes to thaw.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1205.39 Kcal (5047 kJ)
Calories from fat 634.55 Kcal
% Daily Value*
Total Fat 70.51g 108%
Cholesterol 363.24mg 121%
Sodium 642.1mg 27%
Potassium 1420.43mg 30%
Total Carbs 61.61g 21%
Sugars 11.79g 47%
Dietary Fiber 10.66g 43%
Protein 76.44g 153%
Vitamin C 45.7mg 76%
Vitamin A 0.8mg 28%
Iron 5.9mg 33%
Calcium 256.2mg 26%
Amount Per 100 g
Calories 70.98 Kcal (297 kJ)
Calories from fat 37.37 Kcal
% Daily Value*
Total Fat 4.15g 108%
Cholesterol 21.39mg 121%
Sodium 37.81mg 27%
Potassium 83.65mg 30%
Total Carbs 3.63g 21%
Sugars 0.69g 47%
Dietary Fiber 0.63g 43%
Protein 4.5g 153%
Vitamin C 2.7mg 76%
Iron 0.4mg 33%
Calcium 15.1mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.2
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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