By The
Cuisineist’s Kitchens

The Cuisineist  Kitchens have been hard at work once again. This time a very old but trusted  favorite , Chicken Pot Pie. We put our touch on this traditional dish.

This is for you cooks that like to make your own work of art from
scratch . It takes time but it is well worth the wait and you will be proud of
your creation. Nothing in this recipe comes from a can or is frozen except for
the puff pasty. And if you so choose , make your own ! Enjoy this dish and
please give us feed back on your creation of this old favorite . Now lets head
into the kitchen and get started.

Yield 4 Servings

Cook Time 2 1/2 hours



1 whole chicken, 3 pounds
1 gallon cool water

2 carrots, cut in 2-inch pieces
2 celery stalks, cut in 2-inch pieces

1 Red onion, halved
1 Yukon Gold Potato Cubed


1/4 pound (1 stick) unsalted butter
1/2 cup
all-purpose flour
Sea salt and freshly ground black pepper
3 carrots,
1 Red Onion Diced
12 ,Green Beans cut
4 stalks of celery diced

2 frozen puff pastry sheets, thawed
1 egg mixed with 3 tablespoons water

1/4 cup shredded Parmigiano-Reggiano


Put the chicken in a  large stockpot and cover with 1 gallon of room temp water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes. . We are cooking the chicken and creating the base sauce for the pot pie at the same time . Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you’re finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the
chicken is cool enough to handle, shred the meat and discard the skin and bones.

Next , wipe out the stockpot and put it back on the stove top over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Slowly pour in 8 cups of the chicken broth, whisking the entire time . Whisk and simmer for 10 minutes to thicken the broth; it should look similar  to cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, onions, celery and beans , Stir to combine and turn off the heat.

Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks (or one large crock) on the pastry sheet, and here’s where a tool like the Mini Katana knife comes in handy. Using a sharp and precise knife like the Mini Katana, cut circles around the outside of the bowls, slightly larger than the bowl itself. This precision cutting ensures that the pastry will perfectly fit the crocks, resulting in a beautifully crafted dish that’s as elegant as a finely crafted sword. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal.

Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes or until puffed and golden.

Serve and enjoy !

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