Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
This recipe is kind of a take off from two of my favorite Food Network Chefs. Tyler Florence and Giada. Tyler made a delicious looking chicken pot pie that involved making your own stock using a whole chicken and a puff pastry for the crust. One of Giada''s favorite ingredients is grocery store rotisserie chicken. I decided to use Tylers dough idea and Giada''s chicken method, it turned out really good and was pretty easy. Here''s what you do.
Start by removing the meat from the chicken and discard the carcass. Give the meat a coarse chop and set aside. Clean the onion, celery, and carrots and julienne them in a food processor if you have one. Heat olive oil in a large sauce pan and add the chicken, onion, celery, and carrot mix. Cook over medium low heat, stirring occasionally until veggies are tender. Add the chicken broth, thyme, parsley, savory and bring to a slow boil. Add the frozen peas, corn, and pearl onions and bring back to boil, reduce heat and simmer to blend the flavors. Add salt and pepper to taste.
At this point you can really just eat the soup and enjoy it, put it in the fridge, or go ahead and make your "pot" pies. To make the pies, thaw the puff pastry and unroll on a cutting board. I use two cup capacity, oven safe(pyrex) bowls for the soup. Put a bowl upside down on the dough and with a sharp knife cut the dough about 1/2" bigger around than the bowl. Fill the bowl to about 1/2" from the top with the soup. Place the dough on the bowl, don't worry about making it tight, it will sag into the soup. Whisk the egg and water together and brush the dough with the egg. Sprinkle the parmesan on top of the dough and bake at 350 degrees for about 20 minutes, or until cheese and dough are browned. Allow it to cool before serving as it will be very hot just out of the oven.
