- Prep Time: 30m
- Cook Time: 25m
- Total Time: 1h
- Yield: about 4 servings
Ingredients
- 2 tablespoons olive oil or extra virgin olive oil
- 8 chicken tenderloins (skinless) - about 3 cups chopped chicken
- 1 tablespoon your favorite seasoning (I used Badia Complete Seasoning)
- 8 tablespoons butter
- 3 ribs celery, washed and diced
- 8 ounces mushrooms, sliced
- 1/2 cup all- purpose flour
- 2 cups chicken broth
- 1/2 cup Marsala cooking wine
- 1/2 cup heavy cream (or whole milk)
- 15 ounces can corn kernels
- 15 ounces can green peas
- salt and pepper to taste
- 1 sheet puff pastry, defrosted
- 1 egg, beaten
Instructions
- Preheat oven to 425F.
- Chop chicken into bite size pieces.
- Heat olive oil in a large Dutch oven or large stock pot. Add chicken. Seasoning with 1 teaspoon of your favorite seasoning. (I used Badia Complete Seasoning)
- Cook chicken for about 15-20 minutes on medium heat until done.
- Remove from pan and set aside.
- Add butter to the pot and melt over medium heat.
- Add chopped celery and sliced mushrooms. Stir.
- Cook for 10 minutes.
- Stir in flour and cook for 2-3 minutes.
- Pour in chicken broth and marsala cooking wine. Stir and simmer. Allow mixture to thicken for a few minutes.
- Stir in heavy cream.
- Add in pea and corn. Stir.
- Add the rest of the chicken seasoning.
- Taste. Add salt and pepper if needed.
- Pour filling into a large oven proof skillet. (I used a 12 inch cast iron skillet)
- Roll the puff pastry out and lay it over the top of the filling in the skillet.
- Gently press it against the edges of the skillet.
- Brush the top of the puff pastry dough with a light coating of egg wash, and use a small knife to poke 3 small holes in the top of each pot pie.
- Bake for 20-25 minutes, or until the top is golden brown.
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