A wonderfully flavorful and bright pot pie. Just one crust on top keeps it a tad healthier. Easy, filling and perfect for the whole family. This can easily be made vegetarian by simply omitting the chicken.. The fresh salad on top includes similar flavors to the inside and is a great play on texture.
Chicken and Vegetable Pot Pie
- 1 stick unsalted butter
- 1 small shallot minced
- 1/2 cup yellow onion diced
- 3 leeks diced
- 4 cloves garlic diced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 medium sweet potato peeled and diced into small pieces
- 3-4 colorful heirloom carrots peeled and thinly diced
- 3 stalks of celery diced
- 8 oz cremini mushrooms sliced
- 1 Tbsp dried basil
- 2 tsp dried tarragon
- 1 tsp dried thyme
- 1/2 tsp nutmeg
- 1 cup heavy whipping cream
- 1/4 cup all purpose flour can substitute for gluten free
- 3 cup shredded chicken I used rotisserie chicken
- Grated Parmesan cheese roughly 1/2 cup and more for garnish
- 1 box puff pastry sheets roughly 13.5 oz
- 2 eggs whisked well
- 1 1/2 cups shredded or very thinly sliced carrots
- 1 cup fresh kale or spinach
- 2 Tbsp avocado oil
- 2 tsp white vinegar
- 2 cups fresh basil
- ½ cup avocado mayonnaise
- 2-3 cloves minced garlic
- 2 egg yolks
- 1 Tbsp lemon juice
- 2-3 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- Preheat oven to 400 degrees.
- Melt butter over medium heat in a large saucepan. Add shallots, onion and leeks. Cook for 3-4 minutes or until beginning to soften slightly. Add garlic, salt and pepper. Mix and sauté 2-3 more minutes.
- Add sweet potatoes and carrots. Cook 3-4 more minutes.
- Add celery and mushrooms. Cook 3-4 more minutes.
- Add basil, tarragon, thyme and nutmeg. Turn heat down to low.
- In a small saucepan, heat heavy whipping cream on high heat. Once bubbling begins, turn heat off and whisk in flour. Whisk constantly until no lumps are left. If mixture becomes too thick, thin out with more cream or a few tablespoons of broth.
- Add chicken (optional) to large saucepan with vegetables and combine well. Pour cream mixture over vegetables and stir.
- Use ramekins or soup bowls sprayed with nonstick spray for serving and cooking. Evenly divide mixture between four serving bowls. Mix well in bowl to ensure ingredients and cream are well distributed. Grate Parmesan cheese over top of mixture.
- Using a cutting board, roll out puff pastry. Evenly cut into sections large enough to cover the bowls. Using four sections, gently cover each bowl. You may need to stretch a bit to cover. Work carefully as to not break the pastry.
- Brush egg over top of pastry. Gently press edges along bowl or ramekin so it sticks.
- Cook at 400 degrees for 18-20 minutes or until puff pastry is evenly browned and slightly puffed.
- While puff pastry is cooking, prepare salad and basil aioli. For salad, combine all ingredients in a small bowl, set aside. For aioli, place all ingredients in food processor or blender. Blend until well combined. Set aside.
- Remove pot pies from oven. Let sit 2-3 minutes. Top with small salad. Sprinkle more grated Parmesan over top. Drizzle basil aioli on top. Serve warm!