Recipe of the Week: A cozy pot pie to use up holiday leftovers

Nov 25, 2017
This chicken pot pie could easily be made with turkey or ham that might be leftover from a holiday dinner. Contributed by Punch Bowl Social

You might have already had your fill of poultry this week, but if you’re looking for a recipe to use up the last of that Thanksgiving turkey and ham, here’s an excellent option from Punch Bowl Social, the restaurant-karaoke-arcade hybrid located in the Domain.

The recipe calls for making a thick cream to mix with cooked chicken — or turkey — and ham, as well as carrots, peas, green beans, mushrooms and celery. Feel free to use whatever combination of vegetables you prefer, keeping the total quantity about the same. The same is true of the meat: You could use half turkey and half ham or all turkey. An all-ham pot pie would be fine, too, but cut back on the salt in the cream.

Want to use a frozen puff pastry? Thaw it in the fridge overnight for the best results. You can thaw it on the countertop, too, but make sure it doesn’t get too warm. Once the butter starts to creep toward room temperature, the dough becomes difficult to handle and will lose its signature flaky texture.

Golden Chicken Pot Pie

For the pot pie cream:

1/4 lb. unsalted butter

1 cup flour

1 quart chicken stock

1 cup heavy cream

1 teaspoon minced rosemary

1 tablespoons whole grain mustard

2 teaspoons salt

1 1/2 lb. chopped roasted or grilled chicken breast

For the filling:

2 tablespoons extra virgin olive oil

1 cup medium-diced ham

1/2 cup medium-diced carrots

1/2 cup medium-diced onions

1/2 cup medium-diced celery

1/2 cup green beans, cut into 1-inch pieces

1/2 cup sliced mushrooms

1 cup peas

1/2 cup chicken stock

Pre-made or homemade puff pastry

Heat oven to 500 degrees. In a small sauce pot over medium heat, melt butter and slowly whisk in flour to form a roux. Cook over medium heat to avoid browning until roux forms a sandy consistency. In a medium-size stock pot, bring chicken stock to a simmer, then slowly whisk in cooked roux. Return to a simmer then add heavy cream, rosemary, mustard and salt. Cook for approximately 30 minutes over low heat, stirring occasionally. Mix in chicken breast.

To make the filling: Heat olive oil in a large sauté pan over medium heat. Add ham, carrots, onions and celery and cook for approximately 5 to 10 minutes, until ham is browned and onions are translucent. Add remaining ingredients (green beans through stock) and cook over medium heat until the liquid has reduced. Combine with pot pie cream. At this point, you can either make one large pot pie or several smaller ones in ramekins or cast iron skillets.

Cut puff pastry to the size of the baking dishes. Place the filling in each dish and then top with the puff pastry. Gently brush with melted butter and bake until golden brown, approximately 8 minutes. Take care while handling hot bakeware. Serves 8.

— From Punch Bowl Social