Fowlers Style Chicken Pot Pie
Yield: 6-8 servings
1-2 Frozen Puff Pastry Sheets, Thawed
4 Cups Diced Roast Chicken
4 Tablespoons Unsalted Butter
½ Cup Diced Celery
½ Cup Diced Vidalia Onion
1 ½ Cup Diced Carrots
1 Large Rutabaga, Diced
4 Tablespoons All-Purpose Flour
1 Quart Low Sodium Chicken Stock
1 Tablespoon Organic Chicken Base or Boullion
2 Teaspoons Fowlers Poultry Seasoning
½ Teaspoon French Grey Salt
½ Teaspoon Ground White Peppercorns
1 ½ Cup Fresh or Frozen Peas
½ Cup Heavy Cream
2 Tablespoons Sherry
2 Tablespoons Minced Flat Leaf Parsley
Fleur De Sel for Finishing
Most cooks have a recipe for pot pie that they turn to on busy days when they want to use leftovers from the refrigerator. While the results may be perfectly satisfactory, they are generally not the sort of dishes that evoke fond memories of family meals that fill both the belly and the soul. This recipe will change the way you think about pot pies as it conjures thoughts of casual meals in a farmhouse somewhere in the French countryside. And once you make this recipe part of your repertoire, you will have moved from being a cook to being a Home Chef!
Melt butter in a large saute pan. Add diced celery, onion, carrots, and rutabaga. Saute over medium heat for 10-15 minutes until the celery and onion become transparent.
Add flour and stir to combine. Cook mixture, stirring constantly, for 5 minutes until flour has cooked through and the mixture has thickened. Slowly add chicken stock, chicken base or boullion, seasoning blend, salt, and pepper. Blend well, increase temperature to medium high, and bring to a simmer. Once you have reached a simmer, cook for 5 more minutes, stirring frequently. Remove from heat, add heavy cream and stir to combine. Set mixture aside to cool slightly.
Once slightly cooled, add diced chicken, peas, sherry, and parsley to the mixture. Stir gently to combine. Taste for seasoning and add salt and pepper as desired.
Heat oven to 375 degrees, and decide which type of dish you want to use to bake your pot pie. We like to bake it in a large cast iron skillet, but you can also bake it in a larger, 4-quart casserole, or smaller, 2-3 cup individual casserole dishes. Prepare baking pan(s) by spraying top and outer rim with cooking spray. This will prevent the pastry from sticking to the pan when you are ready to serve.
Ladle pie filling into prepared baking dish, and top with puff pastry. If you are using a larger pan, you may need to overlap 2 pastry sheets to cover the pan completely. If you are using individual dishes, cut sheets so that they are large enough to drape over the sides of the dish.
Sprinkle top of pastry with Fleur De Sel and place baking dishes on baking sheet in preheated oven. Bake for 50-60 minutes until tops are golden brown and filling is bubbling. Remove from oven and allow to stand for 10 minutes before serving.