Many believe the term "pie" has its beginnings from "magpie", a bird that collected a variety of different objects.
The Chicken Pot Pie was the first frozen pot pie available in the US, developed by the Swanson Company in 1951. As the saying goes, the rest is history.
This recipe makes a large pot of stock. Use what you need for the Pot Pie Soup and freeze the rest in quarts for later use.
- 1 whole chicken, 2 to 3 lbs.
- 2 whole cloves
- 2 carrots - cut into 2" pieces
- 2 celery stalks - cut into 2" pieces
- 1 onion, halved
- 1 head garlic, halved horizontally
- 1 small bunch fresh thyme, washed and tied with string
- 2 boullion cubes
- 6 cups chicken stock
- 1 stick butter
- 2 cups onions, chopped
- 1/2 cup flour
- 1/4 cup heavy cream
- 2 cups carrots, diced and blanched 2 minutes
- 1 10-oz. pkg. frozen peas
- 1-1/2 cups frozen pearl onions
- 1/2 cup parsley, minced
Preheat oven to 400 degrees. Thaw puff pastry according to package directions. Do not unroll pastry sheet. Cut evenly into 4 pieces. Brush with egg wash and sprinkle with Parmesan cheese and cracked black pepper. Bake 20-25 minutes until puffed and golden brown.
Divide filling into soup bowls and place puff pastry on top.
Source: ~Adapted from Tyler Florence
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