Irish Chicken Pot Pie

Irish Chicken Pot Pie

  • Prepare: 1H
  • Cook: 25M
  • Total: 1H 25M
Irish Chicken Pot Pie

Irish Chicken Pot Pie

Ingredients

  • Ingredients

    • 1 large carrot
    • 1 average sized russet potato, peeled and diced
    • 3 stalks of celery, minced
    • 5oz crimini mushrooms, cut into quarters or eights
    • 1 medium onion, minced
    • ⅓ cup fresh Italian Flat Leaf parsley, minced
    • 1 lb boneless, skinless chicken thighs
    • vegetable oil for frying
    • 3 Tbsp. Butter
    • 1 pinch salt
    • ½ cup flour
    • 2 tsp. chicken bouillon
    • 1 tsp. fresh ground black pepper
    • ¼ tsp. white pepper
    • 1 cup cream
    • 2 sheets of puff pastry, 1 box
    • 3-4 Tbsp. melted butter for brushing pastry
    • 11 mason jars (1/2 pint size wide mouth
  • Canned Goods

    • 3 cups chicken broth
  • Time
  • Prepare: 1H
  • Cook: 25M
  • Total: 1H 25M

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Ingredients

  • 1 large carrot
  • 1 average sized russet potato, peeled and diced
  • 3 stalks of celery, minced
  • 5oz crimini mushrooms, cut into quarters or eights
  • 1 medium onion, minced
  • ⅓ cup fresh Italian Flat Leaf parsley, minced
  • 1 lb boneless, skinless chicken thighs
  • vegetable oil for frying
  • 3 Tbsp. butter
  • 1 pinch salt
  • ½ cup flour
  • 3 cups chicken broth
  • 2 tsp. chicken bouillon
  • 1 tsp. fresh ground black pepper
  • ¼ tsp. white pepper
  • 1 cup cream
  • 2 sheets of puff pastry, 1 box
  • 3-4 Tbsp. melted butter for brushing pastry
  • 11 mason jars (1/2 pint size wide mouth)

Directions

  • Tip: I suggest reading through all the instructions before beginning.
  • Set the sheets of frozen puff pastry out to thaw on a floured board.
  • Cut carrot, potato and celery into small bite sized pieces. Place in a tall microwave safe bowl and add enough hot water to cover by about 2. Microwave on high for about 15-18 minutes or until the veggies are fork tender. Drain when cooked and set aside.
  • Meanwhile prepare the rest of the ingredients: Cut the mushrooms into eights. Set aside.
  • Peel the onion and dice it. Set aside.
  • Mince the parsley and set aside.
  • Wash the chicken. Trim any large chunks of fat off and discard. Cut into bite sized pieces. A kitchen scissors works well for this.
  • In a 10 cup capacity skillet (preferably cast iron) cook the chicken with some oil on medium-high, stirring frequently until the pieces are cooked through. Set aside in a bowl.
  • Preheat the oven to 400 F.
  • Add the butter, onions and pinch of salt to the skillet and cook on medium-high for about 3 minutes until golden, stirring frequently and adding oil as needed. Turn the heat down to medium. Add the mushrooms and cook an additional 3 minutes, stirring often.
  • Add the drained veggie mixture and the flour. Cook for 1 minute stirring continuously.
  • Stir in chicken broth, parsley, chicken, black pepper, white pepper and chicken bouillon. Bring to a boil stirring continuously and continue to cook until mixture has thickened slightly.
  • When the mixture has thickened, turn off the heat and stir in the cream. Taste and adjust salt and pepper as desired.
  • Use a mason jar to cut out rounds of puff pastry: Place the jar upside down on the pastry and press down firmly. Move the jar back and forth rapidly until a circle of pastry is cut out. Repeat until you have 11 circles.
  • Use a sharp knife to make an air slit in the pastry circles.
  • Use a measuring cup to scoop ⅔ cup of filling into each jar. Wipe any drips off the rims of the jars with a wet cloth. Top each filled jar with a circle of pastry. Brush the pastry with melted butter
  • Place jars in a large casserole dish (my big rectangular Pyrex is perfect) and fill the dish with water about 1 deep. This is the correct way to bake in mason jars.
  • Bake in a preheated oven for 25-30 minutes until the pastry is slightly brown and the filling is bubbly.
  • Serves: 6
  • Prepare: 1 hour
  • Cook Time: 25 mins
  • TotalTime:
mirlandraskitchen.com

mirlandraskitchen.com

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Title:

Irish Chicken Pot Pie - Mirlandra's Kitchen

Descrition:

This classic Irish Chicken Pot Pie has a creamy, meaty filling and is topped with a puff pastry crust. Bake it in mason jars for simple individual servings!

Irish Chicken Pot Pie

  • Ingredients

    • 1 large carrot
    • 1 average sized russet potato, peeled and diced
    • 3 stalks of celery, minced
    • 5oz crimini mushrooms, cut into quarters or eights
    • 1 medium onion, minced
    • ⅓ cup fresh Italian Flat Leaf parsley, minced
    • 1 lb boneless, skinless chicken thighs
    • vegetable oil for frying
    • 3 Tbsp. Butter
    • 1 pinch salt
    • ½ cup flour
    • 2 tsp. chicken bouillon
    • 1 tsp. fresh ground black pepper
    • ¼ tsp. white pepper
    • 1 cup cream
    • 2 sheets of puff pastry, 1 box
    • 3-4 Tbsp. melted butter for brushing pastry
    • 11 mason jars (1/2 pint size wide mouth
  • Canned Goods

    • 3 cups chicken broth

The first person this recipe

mirlandraskitchen.com

mirlandraskitchen.com

144 0

Found on mirlandraskitchen.com

Mirlandra's Kitchen

Irish Chicken Pot Pie - Mirlandra's Kitchen

This classic Irish Chicken Pot Pie has a creamy, meaty filling and is topped with a puff pastry crust. Bake it in mason jars for simple individual servings!