Chicken Pot Pie Recipe Ingredients
2 to 3 dried shiitake mushrooms
1 cup hot water
2 tablespoons olive oil
1 small leek, finely chopped
1 teaspoon peeled and minced fresh ginger
2 tablespoons all-purpose flour
1/2 pound chicken breasts, diced
1/4 pound chorizo de Bilbao, sliced
1 cup green peas
1 small carrot, diced
2 cups chicken stock
1 tablespoon soy sauce
1/4 teaspoon freshly ground black pepper
1 cup grated Edam cheese (substitute Gouda)
1 pound store-bought puff pastry, thawed
1 large egg, beaten
How to Cook Chicken Pot Pie:
Soak the dried shiitake mushrooms in hot water for 15 minutes until they soften.
-Remove the mushrooms from the water.
-Cut off and discard the woody stems.
-Slice the mushroom caps thinly and reserve with the soaking water.
-Heat the olive oil in a large skillet over medium heat.
-Add the leek and ginger.
-Cook and stir for 2 minutes until the leek begins to wilt.
-Add the flour.
-Continue to cook and stir for 1 minute.
-Add the chicken, chorizo, peas, carrots, chicken stock, soy sauce, pepper, bay leaf, and the reserve mushrooms with the soaking water.
-Bring the mixture to a simmer for 15 to 20 minutes until the chicken is completely cooked and the sauce thickens.
-Stir in the cheese.
-Transfer the mixture to a round 2-quart casserole dish.
-Preheat the oven to 375°F.
-Roll out the puff pastry at least 1 inch larger than the size and shape of your casserole dish.
-Lay the dough over the casserole and fold the overhanging dough into a decorative edge.
-Use a knife to cut slits in the dough to allow steam to escape during cooking rush the dough with the beaten egg.
-Bake for 30 to 45 minutes until the dough puffs and turns a golden brown.
-Serves 4.
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