CHICKEN POT PIE, KID ROCK'S MOM'S RECIPE

Chicken Pot Pie, Kid Rock's Mom's Recipe image

Provided by á-7889

Number Of Ingredients 12

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Two 10-ounce packages Pepperidge Farm Puff Pastry Shells
2 cups diced (1/2-inch ) carrots
1-1/2 cups diced (1/2-inch) celery
3/4 teaspoon kosher salt
1-1/4 cups diced (1/2-inch) onion
3/4 cup frozen peas
9 tablespoons butter
3/4 cup + 2 tablespoons flour
1/2 teaspoon ground white pepper
1/4 cup + 2 tablespoons Better Than Bouillon chicken base
4 cups diced or shredded rotisserie chicken
Milk (optional)

Steps:

1. Preheat the oven to 425 degrees. 2. Set the pasty shells on a baking sheet and bake them according to the package directions. Set aside to cool, then remove the tops. 3. Meanwhile, in a medium saucepan, combine the carrots, celery, salt, and 1-1/2 cups water. Bring to a boil over medium-high heat and cook until just tender, about 5 minutes. Add the onion and boil 5 more minutes. Add the peas to warm them through. Drain the vegetables and run them under cold water to stop the cooking. Set aside. 4. In a Dutch oven, melt the butter over low heat. Whisk in the flour and white pepper and cook, whisking constantly, until the mixture has thickened, about 1 minute. Stir 3 cups water into the chicken base, then add to the pot and cook, stirring, until thick. 5. Add the vegetables and chicken to the sauce and cook until heated through. If the sauce is to thick, stir in a bit of milk. 6. To serve, divide the chicken mixture among the pastry shells and top with the pastry lids. Spoon additional chicken mixture on top, if desired, and some around the base. (If you still have leftover chicken mixture, serve it the next day over mashed potatoes.)