Sondra's potpie recipe Recipe
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Category: |
Category: |
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Pot Pie Filling |
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Ingredients: |
Ingredients: 8 tablespoons (1 stick) unsalted butter, sliced
1 medium (1 1/2 cups) white onion, diced
3 stalks (1 1/4 cups) celery, diced
3 cloves garlic, minced
1/2 cup all purpose flour
3 cups chicken stock
1/2 cup whole milk
1 rotisserie chicken, bones and skin removed, meat shredded or diced
2 cups (about 8 ounces) frozen peas and carrots blend, thawed and drained of excess water
1 1/2 teaspoons fresh rosemary, stems removed and roughly chopped, or 3/4 teaspoon dried rosemary
1 1/2 teaspoons fresh thyme leaves, stems removed, or 3/4 teaspoon dried
1 1/2 teaspoons fresh sage, roughly chopped, or 3/4 teaspoon dried
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
*liz uses a fresh poultry spice packet from the grocery store*
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Directions: |
Directions:Sauté the aromatics and make the roux:
In a Dutch oven over medium-high heat, melt the butter. Once the butter has melted and begins sizzling, add the onion, celery, and garlic. Using a large spoon to stir, sauté the vegetables until they become translucent, 3 to 4 minutes.
Reduce the heat to medium and sprinkle the flour over the veggies and fat in the pot. Stir the flour into the vegetables to create a roux, then cook the mixture for 1 minute to remove the raw, floury taste. The roux should look pale yellow and leave a thick coating on the vegetables.
Add the milk and broth, stir and then simmer over low heat for 5 minutes or until as thick as desired. Then, add the chicken, peas and carrots, and herbs, salt and pepper to taste, paprika to taste if desired. Add to a 13x9 pan and set aside.
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Pastry topping |
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Ingredients: |
Ingredients: For the puff pastry topping:
1 sheet puff pastry, thawed in the fridge
1 large egg yolk
1 tablespoon cold water
Salt, optional
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Directions: |
Directions:Roll out the puff pastry dough and egg wash:
On a lightly floured surface use a rolling pin to roll out the sheet of puff pastry into an 11 x 15-inch rectangle that’s 1/8-inch thick. In a small bowl, whisk together the egg yolk and water to make an egg wash.
Cut into strips and cover the gravy mixture in a lattice pattern then brush with the egg wash.
Bake uncovered at 400F for 20-25 minutes until top is golden brown. Allow to cool for 10-15 minutes before serving.
Note
Assemble the pot pie by placing the puff pastry topping on the gravy mixture and bake as described.
Prepare the pot pie filling as described above.
Prepare the puff pastry topping as described above. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:to infinity and beyond |
Personal
Notes: |
Personal
Notes: Elisabeth got this recipe from Melody Yielding when she found it in her mother, Sondra's, effects. I miss Sondra. She had the best laugh.
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