Chicken Pot Pie with Mushrooms and Leeks
Created for the Heritage 3 qt. Round CasseroleIngredients
- 5 cups organic chicken broth
- 3 large carrots, peeled and chopped
- 1 free range organic rotisserie chicken, shredded
- 1/4 cup butter
- 1 large shallot, minced
- 2 medium leeks (white and pale green parts), sliced
- 2 tablespoons fresh thyme
- 8 ounces baby portobello mushrooms, sliced
- 1/2 cup all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup whipping cream
- Salt and pepper to taste
- 1 package frozen puff pastry, thawed
- Egg wash
Preheat oven to 400F. Butter the casserole dish and set aside.
In a large pot, heat chicken broth over medium heat. Add carrots and simmer 10 minutes, or until just tender. Remove with a slotted spoon and transfer to the casserole. Reserve chicken broth in a bowl. Add chicken to the casserole.
In the large pot, melt butter over medium heat. Add shallots, leeks, thyme and mushrooms. Saute until tender. Add flour and stir for several minutes.
Stir in 3 cups of the reserved broth. Stir in white wine. Increase heat and bring to a boil, stirring constantly. Add cream and continue to boil until sauce thickens enough to coat the back of a spoon, whisking frequently. Season to taste with salt and pepper.
Pour the mixture into the casserole dish and stir contents to combine. Allow to cool for 30 minutes.
Roll out one sheet of puff pastry into a circle. Cover the casserole with the pastry and tuck in the edges, trimming any excess. Crimp the edges if you wish. Cut a small slit in the center and brush with the egg wash.
Place the casserole on a sheet pan and bake 50 minutes, or until pastry is puffed and golden, and gravy is bubbly. Let stand 10 minutes before serving.