Family Sized Chicken Pot Pie
This recipe originally appeared in parade magazine.
Steps
Heat the oil and butter in a pot over low heat.
Add the onion.
Cook , stirring , for 10 minutes.
Add the garlic.
Cook 2 minutes more.
Sprinkle with the flour and tarragon.
Cook , stirring constantly , for 1 to 2 minutes more.
Add the carrots , potatoes , apple , and broth.
Bring to a boil.
Reduce heat to a gentle simmer and cook , partially covered , until the vegetables are tender , about 20 minutes.
Add the peas , dill , and chicken.
Season to taste with salt and pepper , then cook 5 minutes more.
Preheat the oven to 350f.
Spoon the mixture into a 2-quart round ovenproof casserole.
On a lightly floured surface , roll puff pastry out to form a circle 2 inches larger than the casserole.
Lay the pastry over the top , trim the overhang to 1 inch , and crimp the edges around the rim to seal.
Cut several slits in the pastry to release the steam , then brush with remaining egg wash.
Bake until crust is golden , 40 to 45 minutes.
Ingredients
olive oil, butter, onion, garlic, all-purpose flour, dried tarragon, carrots, russet potato, granny smith apple, chicken broth, frozen peas, fresh dill, cooked chicken, salt and pepper, puff pastry