Name: Chicken pot pie
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: Makes 6 servings
Ingredients: 2 carrots, peeled and cut into ¼-inch rounds; 1 pound boneless, skinless chicken breasts, cut into ½- to 1-inch dice; 4 tablespoons butter (or use all oil); 1 teaspoon thyme leaves; 2 cloves garlic, peeled and lightly crushed; 4 ounces white mushrooms, trimmed and cut into halves or quarters if large, left whole if small; 16 pearl onions, peeled; 8 ounces potatoes, preferably fingerlings, peeled and cut into ¼-inch-thick rounds; 2 egg yolks, beaten; 1 cup Jus Rôti, One-Hour Chicken Stock, or other chicken stock; Salt and freshly ground black pepper; 6 rounds puff pastry or other dough, 7 to 8 inches in diameter; 1 cup shelled fresh or thawed frozen peas; 2 tablespoons extra-virgin olive oil

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
1 hr 15

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

You can make individual pot pies, as we do here, or one big one; in that case, plan on doubling the baking time. These are as good warm as they are hot.

Ingredients

Salt and freshly ground black pepper
1 cup shelled fresh or thawed frozen peas
2 tablespoons

Pie
Spicy

Method

Preheat the oven to 400°F. Bring a small pot of water to a boil and salt it. Boil the peas until tender and bright green, 2 to 3 minutes. Drain, plunge into a bowl of ice water to stop the cooking, and drain again. Set aside. Put a tablespoon each of the oil and bu

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