Black Magic Chicken Pot Pie
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Modern American
Servings
2-4
Prep Time
15 minutes
Cook Time
45 minutes
Creamy chicken, sweet carrots, thyme-laced gravy, and a hit of Black Magic bringing smoke, garlic, and depth to every bite. Crack through that golden puff pastry and tell me this isn’t the pot pie you actually wanted.
Author:Chef Ryan Weibe
Ingredients
- 1/2 rotisserie chicken, shredded
-
3 tbsp Spiceology’s Black Magic
- 1 cup of diced carrots
-
3-4 cloves of raw garlic or 5-6 cloves of roasted garlic
- 1 cup of diced celery
- 1 cup of diced yellow onion
- 1/2 cup frozen peas
- 2 tbsp tomato paste
- 3 sprigs of fresh thyme
- 3 tbsp butter
- 3 tbsp AP flour
- 1 cup chicken stock
- 1 cup heavy cream
- 1 sheet of puff pastry, thawed.
- Egg for egg wash.
- Olive oil as needed
- Salt and pepper as needed
Directions
Pre heat your oven to 375°F
Heat roughly 2 tbsp of olive oil over medium heat, and sauté your carrots, celery and onions together with your fresh thyme. Sauté for 3-4 mins then add in your tomato paste and black magic seasoning. Cook for another 3-4 mins.
Add in your butter, let fully melt then add in your flour to create a roux, cooking for 2 mins. Gradually add in your stock followed by your cream. Taste and season. Add in your chicken and frozen peas.
Fill your pan up with your pot pie mixture and top with puff pastry, brush with egg wash and bake for 18-20 mins or until your puff pastry is golden brown
Let cool before eating.
