Abigail prepared chicken pot pie for the witness Mr. Sweeney in the coal mine case
1 package frozen Puff Pastry Sheets-Thawed
3 Tablespoons Vegetable Oil
¾ cup Pearl Onions- peeled
1 cup Mushrooms- ½ “ Slices
1 ½ Tablespoons Unsalted Butter
1 Garlic clove-minced
1 ½ cups Carrots- ¼ “ Slices
1 ½ cups Red Potatoes- ¾ ” dice (approximately)
½ tsp. dried thyme
2 tsp. Kosher Salt
1 ½ tsp. ground Black Pepper
¼ teaspoon Paprika
1 Bay Leaf
2 pinches Nutmeg
7 Tablespoons Unsalted Butter
1/3 cup Unbleached All-Purpose Flour
2 cups Chicken Stock
2/3 cup Whole Milk
2 ¼ cups Chicken-Cooked (Rotisserie) and Cubed
¾ cup Peas-Frozen
4 Tablespoons Parsley-fine dice
Take one sheet of the puff pastry and unroll on flour dusted flat surface.
Roll out slightly larger than your 9” pie plate. Center puff pastry onto your pie plate.
Press dough so it adheres to the base and inside of pie plate. Let the extra pastry fall on the sides. Place dish in freezer.
Preheat oven to 400 degrees. When oven is ready, take pie dish out of freezer and prick all over the pastry dough.
Trim any excess dough with knife following the edge of pie pan. Place a sheet of aluminum foil on pie plate and bake blind for 20 minutes. Take aluminum off and bake for another 8 minutes. Take out when the edges are browned and let it cool while you make the filling.
Blanch in salted water the potatoes for 10 minutes. Take out of blanching water and place in a bowl.
In the same water blanch the carrots for 5 minutes.
Heat the pot on medium-high and add oil. Add pearl onions and sweat for two minutes. Add sliced mushrooms. Stir around for two minutes.
Add minced garlic and continue stirring. Add the 1 ½ TBL butter and blanched carrots and potatoes along with seasonings. Cook for 6-8 minutes.
Add the additional butter and flour. Stir as the flour binds with the butter. Scrape the pan, as it will slightly stick to the bottom. Cook for 5 minutes.
Add the chicken stock and milk. Stir and let it come to a boil. Once it comes to a boil, lower heat to a simmer and let the filling cook for 10 minutes.
Turn the heat off. Stir in the frozen peas and parsley.
Roll out the other sheet of puff pastry enough to cover the pie. Dock the dough with a fork just like the base.
Scoop the filling into the shell and cover the pie with the pastry dough. Seal the edges of the pie with the raw dough and trim any excess dough.
Protect the edges of the pie from overbrowning with a shield of aluminum foil cupping the edge of the pie. Bake pie for 20 minutes. Remove the shield and bake for an additional 20 minutes. The top and edges should be golden brown.
Let the pie rest for 10 minutes before slicing. Cut the pie into 8 pieces.