Public recipe with member extras
Potato Milk Chicken Pot Pie
A classic chicken pot pie filling thickened primarily by potato milk's own starch.
Mains & Comfort Classics · Cozy Weeknight Dinners · Comfort Food
What you need
Ingredients
- 3 tbsp Butter
- 1 Onion, diced
- 2 Carrots, diced
- 2 cups Cooked Chicken, shredded
- 1 cup Frozen Peas
- 2 cups Potato Milk
- 1 sheet Puff Pastry
- 1 Egg, beaten, for egg wash
Method
Instructions
- Melt the butter and sauté the onion and carrots until softened, about 7 minutes.
- Add the chicken and peas.
- Pour in the potato milk and simmer, stirring occasionally, 10 to 12 minutes, until visibly thickened.
- Transfer the filling to a baking dish and top with puff pastry, crimping the edges. Brush with egg wash and cut steam vents.
- Bake at 400°F for 25 to 30 minutes until the pastry is deeply golden and the filling bubbles.
From The Arrogant Hippie Culinary Journal: Potato Milk Edition by Aunesty Janssen
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