How to make it

  • In a medium sauce pan, bring stock or broth to a simmer. Add chicken and poach until just cooked through. Remove chicken with slotten spoon and set aside. Reserve stock for later use.
  • In a 10 quart sauce pot, melt butter over medium heat.
  • Add onions, carrots, and peas, and saute for about 3 minutes.
  • Add mushrooms and continue to cook until they begin to give off their liquid and onions are transluscent (do not brown.)
  • Add flour and mix gently to coat everything. Continue to cook on LOW heat for 6-8 minutes, stirring occasionally. Scrape the bottom of the pan as you do this so the roux doesn't burn.
  • Increase heat and add the chicken stock in a steady stream, whisking continuously. Bring to a simmer, then lower heat.
  • Pre-heat oven to 375.
  • Add bay leaf, salt, pepper, and cook over low heat for 10 minutes.
  • Add poached chicken, and warm heavy cream, stirring well.
  • Spoon mixture evenly into 8 small aluminum baking bowls.
  • Top each bowl with puff pastry.
  • In a small bowl, whisk together the egg whites with a little water. Brush tops of pastry with egg wash.
  • Place bowls on a baking sheet and bake until golden brown on top, about a half hour to 40 minutes.
  • Allow to cool for 10 minutes before serving.

Reviews & Comments 3

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    " It was excellent "
    elgourmand ate it and said...
    Tried this and it was delicious. You already had the mushrooms on the list. I used the whole recipe and it made heaps. You must be cooking for some NFL linemen. Thanks again for the post. RJ
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    " It was excellent "
    windy1950 ate it and said...
    YUMMMMMMM!! Thanks!! ^5
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    " It was excellent "
    elgourmand ate it and said...
    I love a really good chicken pot pie. Odd that I didn't have a recipe for one, until now. I just have to put a few mushrooms in this so forgive me. This is just going to be fantastic. I may cut the recipe in half, as there are only six of us. A really great post, thanks. RJ
    Was this review helpful? Yes Flag

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