How to Make Chicken Pot Pie | Chef Jean-Pierre

Name: How to Make Chicken Pot Pie | Chef Jean-Pierre
Total time: 90 min
Ingredients: ½ lb Bacon, sliced; 1 ½ lb Chicken breast, boneless skinless; 6 oz Mushroom, sliced; 1 tbsp Sage, chopped dried; 1 tbsp Thyme, chopped dried; ½ tsp Cayenne pepper; 1 cup Pea; 1 ½ cups Carrot; 2 tbsp Garlic, chopped; ¼ tsp Nutmeg, ground; 2 tbsp Parsley, chopped; 6 oz Butter; ¾ cups Flour; 1 Onion; 6 cups Chicken stock; 1 cup Cream; 1 Puff pastry; 2 Egg

By Chef Jean-Pierre · 90 min

Ingredients

Bacon · sliced½ lb
Chicken breast · boneless skinless1 ½ lb
Mushroom · sliced6 oz
Sage · chopped dried1 tbsp
Thyme · chopped dried1 tbsp
Cayenne pepper½ tsp
Pea1 cup
Carrot1 ½ cups
Garlic · chopped2 tbsp
Nutmeg · ground¼ tsp
Parsley · chopped2 tbsp
Butter6 oz
Flour¾ cups
Onion1
Chicken stock6 cups
Cream1 cup
Puff pastry1
Egg2

Instructions

Fry the bacon in a deep pan until it renders its fat. Add the chicken and sauté until light golden brown, then season with salt and pepper.
Add the mushrooms and cook until they release their water.
Add the remaining filling ingredients and cook for 5 to 7 more minutes.
In a saucepan, melt the butter, then cook the onion until translucent.
Stir in the flour well, then slowly whisk in the stock. Add the cream and simmer the sauce on very low heat for at least 10 to 15 minutes.
Stir the chicken and mushrooms into the sauce and pour everything into a baking dish.
Let it rest at least 15 to 20 minutes so the steam escapes, then top with the puff pastry, brush with the egg wash, and bake until golden brown (about 30 minutes).

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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