Rosemary Chicken and Mushroom Pot Pie
Enhance your culinary talent with Nativo Spices.
Ingredients:
4 tablespoons unsalted butter
1 onion diced
1 cup celery, diced (2 stalks)
1 cup carrot, diced (2 medium carrots)
1 leek, white and light green only, finely chopped
8 oz cremini mushrooms, quartered
1 garlic clove, finely minced
1 teaspoon fresh thyme, chopped
4 tablespoons AP flour
1/4 cup dry white wine
2 cups chicken stock
2 ½ cups chicken, 1” cubes (see note below)
1 cup frozen petite green peas
1/3 cup heavy cream
1 tablespoon Dijon mustard
Salt and pepper to taste
1 sheet puff pastry, unthawed
1 egg plus 1 tablespoon of water whisked together
Instructions:
Preheat oven to 400 degrees (or temp suggested for your brand of puff pastry).
Melt butter in skillet on medium heat. Add onion, celery, carrots, and leeks. Season with salt and pepper. Sauté until onions are translucent and carrots and celery are tender-crisp, 4-5 minutes.
Add mushrooms and continue to sauté until mushrooms are browned, 8-10 minutes. Add garlic, thyme, and Rosemary Salt and sauté for 1 minute.
Sprinkle flour evenly over the vegetables and stir to combine and evenly coat. Continue to stir 3-4 minutes. Add white wine and stir to combine. Allow to cook for 2 minutes.
Slowly add chicken stock, ½ cup at a time, continuously stirring to evenly combine. Once all the liquid is incorporated bring to a low boil, occasionally stirring.
Allow to simmer until the sauce is thickened. Add chicken, peas, heavy cream, and mustard. Taste for salt and pepper.
Pour into your casserole dish (or individual ramekins).
Roll out unthawed puff pastry and cut into shape of casserole dish. Lay over the top and brush with egg wash. Cut vents down the middle to allow steam to release.
Season the puff pastry with an even sprinkle of Rosemary Salt. Bake for 25-30 minutes or until top is golden brown and sauce is bubbly.
I used rosemary-Dijon grilled chicken for this recipe for even more rosemary flavor.
¡Enjoy It!
