Casserole queen pot pie

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves6
  • DifficultyEasy
1 sheet frozen puff pastry
2 tbsp. butter
1 roasted chicken, shredded
50g chopped red sweet pepper
2 medium shallots, thinly sliced
2 tbsp. plain flour
3/4 tsp. salt
1/2 tsp. dried tarragon, crushed
1/4 tsp. black pepper
500ml milk
250ml double cream
75ml dry white wine
185g peas, blanched
185g carrots, blanched
2 potatoes, peeled, diced, and boiled
1 egg plus 1 tbsp. milk, for egg wash
1) Thaw puff pastry according to package directions.

2) Preheat oven to 210C/Gas Mark 7.

3) Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly.

4) Transfer the hot chicken mixture to a 1.5L casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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