Worlds Greatest Chicken Pot Pie

• 2 tablespoons unsalted butter
• 1 (3-pound) roasted chicken, boned and shredded (see page 204)
• 1/4 cup chopped red bell pepper
• 2 medium shallots, thinly sliced
• 3 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon dried tarragon, crushed
• 1 teaspoon freshly ground black pepper
• 2 cups whole milk
• 1 cup heavy cream
• 1/3 cup dry white wine
• 1 1/2 cups fresh peas, blanched (see page 31)
• 1 1/2 cups carrots, diced and blanched (see page 31)
• 2 russet potatoes, diced and blanched (see page 31)
• 1 sheet frozen puff pastry, thawed
• Egg wash (lightly whisk together 1 whole egg and 1 teaspoon water)

1. Preheat the oven to 425F.
2. In a large skillet set over medium-high heat, melt the butter.
3. Add the chicken, bell pepper, and shallots, and cook, stirring constantly, for 5 minutes.
4. Stir in the flour, salt, tarragon, and black pepper.
5. Add the milk and cream, and cook, stirring frequently, until the mixture is thick and bubbly, about 10 minutes.
6. Add the wine, peas, carrots, and potatoes and stir until heated thoroughly, about 5 minutes.
7. Transfer the hot chicken mixture to a 9 x 13-inch casserole dish.
8. Place the puff pastry over the top of the casserole dish.
9. Brush the edges of the puff pastry with the egg wash and press against the side of the casserole dish, then cut slits in the pastry to allow steam to escape.
10. Brush the top of the puff pastry with egg washthis will help the puff pastry brown evenly.
11. Bake for about 35 minutes or until the top is golden brown.
12. Serve immediately.
13. Here are two other great ways to make our chicken pot pie: Make individual pot pies!
14. Portion out the filling into 6-ounce ramekins.
15. Top each ramekin with some puff pastry and freeze.
16. Cook at 425F for 20 minutes or until puff pastry is golden brown.
17. So cute!
18. Use store-bought pie dough and make empanadas!
19. Using a 3-inch circle pastry cutter, cut 12 circles out of the dough.
20. Place a large spoonful of filling on one half of each circle.
21. Brush the edge of the pastry with egg wash, then fold in half to make a half-moon shape.
22. Press the edges together firmly and crimp with a fork.
23. Put the empanada on a baking sheet and bake at 350F for about 30 minutes or until golden brown.
24. Great for freezing!
25. See our Freezer Tips on pages 2327.
26. Take advantage of frozen vegetables if you are short on time.
27. Replace the hand-cut and blanched veggies with a bag of frozen peas and carrots and 1/2 bag of frozen diced potatoes.
28. Our lips are sealed!
29. Just make note that by not blanching your veggies youll miss some of the salt flavor.
30. Taste the filling before you put it in the casserole dish and season with salt, if you like.

unsalted butter, chicken, red bell pepper, shallots, allpurpose, salt, tarragon, freshly ground black pepper, milk, heavy cream, white wine, fresh peas, carrots, russet potatoes, pastry, egg

Taken from www.epicurious.com/recipes/food/views/world-s-greatest-chicken-pot-pie-378238 (may not work)