Chicken Pot Pie

If you haven't pre-shredded your chicken, plan to start that 8+ hours before you want to eat.

• 1 sheet of frozen puff pastry (17.3oz)
• 4 T grass-fed unsalted butter
• 1/2 C chopped shallots
• 3-8 garlic cloves
• 1/2 cup all-purpose flour
• 2 cups chicken broth (make your own)
• 2 cups sliced mushrooms
• 2 cups of diced unpeeled red potatoes (about 4-5 small ones)
• 1 cup of chopped carrots
• 1 T chopped fresh rosemary
• 1/2 t kosher salt
• 1/4 t freshly ground black pepper
• 2-3 cups of shredded TC Farm chicken (maybe 12 drumsticks or 3 thighs?)
• 3/4 C frozen baby peas

IMPORTANT: Thaw the pastry according to the package directions!

Instructions:

To shred chicken, place frozen chicken (legs or thighs are best) in a crock pot with 1 C of water. Cook on low all day and then pull the meat off of the bone, discard skin and anything else you don’t want in your pot pie – this will taste much better than boneless breasts! Put the bones back into the crockpot and make broth for next time.

(Jump ahead to 6:54 in the video if you just want to learn more about shredding chicken!)

• Preheat the oven to 400 degrees F.
• Butter an 11x17” glass baking dish
• Melt the butter in a large saucepan over med heat.
• Sauté the shallots and garlic for 30-40 seconds or until they begin to soften and smell fragrant.
• Whisk in the flour and cook for 1-2 min, stirring continually.
• Whisk in the broth and bring to a boil.
• Stir in the mushrooms, potatoes, carrots, rosemary, salt an pepper.
• Simmer for 5 min.
• Stir in the chicken and peas, then simmer for 3 min.
• Spoon the mixture into the baking dish.
• On a lightly floured surface, roll the pastry into a 13x9” rectangle.
• Drape over the baking dish, gently pressing the pastry where it touches the rim of the dish.
• Bake for 30-35 min or until the pastry is golden brown.
• Remove and let sit for 10 min before serving.