Sriracha Chicken Pot Pie

Sriracha Chicken Pot Pie

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December 22, 2014

A delicious twist to the classic chicken pot pie.

  • Prep: 50 mins
  • Cook: 25 mins
  • 50 mins

    25 mins

    1 hr 15 mins

  • Yields: 4 Servings

Ingredients

3 TABLESPOONS BUTTER, DIVIDED

1 SMALL ONION, CHOPPED

1/4 CUP FLOUR

1 CUP MILK

1 CUP CHICKEN STOCK

6 OZ FROZEN PEAS & CARROTS

1 LB BONELESS SKINLESS CHICKEN THIGHS, CUT INTO 1 INCH PIECES

1 TSP PARSLEY

GROUND PEPPER

2 TEASPOONS SRIRACHA, OR TO TASTE

2 SHEETS OF PUFF PASTRY, THAWED

Directions

Preheat the oven to 400°F.

Prepare puff pastry, make sure it's thawed, the kind I purchased requires 40 min of thaw time. Unfold puff pastry carefully and using a large circle cookie cutter cut out circles and lay on a cookie sheet that has a silpat on it (or parchment paper). Brush tops with 1TB melted butter. Set aside until oven is done pre-heating, when oven is ready bake for 20-25 min, or until the puff pastry is golden brown and puffy. While pastry is baking, prepare chicken filling.

Melt the remaining 2 TB butter in a large, skillet over medium-high heat. Add the onion and cook until translucent, about 5-7 minutes. Add the flour and stir to incorporate. IN a small bowl or measuring cup (capable of holding at least 2 cups of liquid) whisk together the milk and chicken stock. Pour the chicken-milk mixture in a thin stream into the skillet, whisking constantly. Bring to a simmer to thicken.

Add the frozen peas and carrots, chicken, Sriracha and parsley and simmer, stirring often, until the chicken is cooked through, about 10-15 minutes. Season with salt and pepper to taste.

Spoon chicken filling into bowls and top with a puff pastry circle or two. Enjoy immediately.

Adapted from i am a food blog. Prep time includes defrosting of puff pastry.

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