Stefanie Paganini - Chicken Pot Pie 12/18/12

3:15 PM, Dec 18, 2012   |    comments
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Chicken Pot Pie

Serves 4


2 Tbsp. unsalted butter

1/2 cup all-purpose flour

1/2 cup onion, coarsely chopped

1/4 celery, coarsely chopped

1/4 carrot, coarsely chopped

1 cup tomatoes, chopped

3/4 lbs. red potatoes, chopped

1/2 tsp. saffron

1/4 cup dry white wine

3 cloves garlic, minced

1/2 tsp. red pepper flakes

2 lbs. chicken-apple sausage, in large chunks

1/2 cup chicken broth

1 tsp. Worcestershire sauce

1 tsp. fresh sage, minced

2 bay leaves, whole

2 frozen ready made puff pastry sheets, thawed

Egg wash:

1 egg

1 Tbsp. water


Heat butter in a large sauté pan. Add onions carrots and celery, and potatoes and sauté until onion are transparent. Add white wine, saffron, garlic, chicken sausage, red pepper flakes and sauté ingredients until cooked thoroughly. Add tomatoes, sage, Worcestershire sauce, bay leaves and both and simmer for 5 minutes. Remove bay leaves.


Place chicken mixture into oven safe ramekins size of choice and cut out rounds of puff pastry to fit over ramekin.


Brush top of puff pastry with egg wash.


Place ramekins on a baking sheet and into oven to bake 20 to 25 minutes, until dough is golden brown. Serve warm.









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