Chicken Pot Pie

Where: Widow Fletcher's Tavern, 401 Lafayette Road, Hampton, NH 03842-2223

Phone: (603) 926-8800


Chicken Potpie
 2 cups carrots
 2 cups celery
 1/2 pound butter
 1/2 pound flour
 2 quart chicken stock
 1 1/2 pound frozen peas
 2 1/2 pound white chicken breast
 Salt and pepper
 Puff pastry

Directions: 
Grill or bake the chicken.

Next, dice the chicken and put aside. 

Place butter and vegetables into a pot and sauté until the vegetables are al 
dente.

Next, add the flour to make a roux*, making sure the flour and butter are 
combined together leaving no lumps. Add 1/2 of the chicken stock. 

Bring the stock to a boil, then turn down to simmer. 

Cook the veloute** until it becomes thick and the flour cooks out of the 
chicken gravy. This should take approximately 10-20 minutes. 

Add the diced chicken and thawed peas. Add last 1/2 of the chicken stock.  
Cook 10-15 minutes.  Mix well, adding salt and pepper to taste. Put the 
mixture into dishes and cover with puff pastry.

Bake at 350 degrees, until the puff pastry rises and turns golden brown.

*Roux: A cooked mixture of flour and a fat used as a thickener in a sauce or 
soup.
**Veloute: An extremely smooth creamy sauce of various stock bases thickened 
with a roux.