Irish Chicken Pot Pie

• Ingredients

  • 1 large carrot
  • 1 average sized russet potato, peeled and diced
  • 3 stalks of celery, minced
  • 5oz crimini mushrooms, cut into quarters or eights
  • 1 medium onion, minced
  • ⅓ cup fresh Italian Flat Leaf parsley, minced
  • 1 lb boneless, skinless chicken thighs
  • vegetable oil for frying
  • 3 Tbsp. Butter
  • 1 pinch salt
  • ½ cup flour
  • 2 tsp. chicken bouillon
  • 1 tsp. fresh ground black pepper
  • ¼ tsp. white pepper
  • 1 cup cream
  • 2 sheets of puff pastry, 1 box
  • 3-4 Tbsp. melted butter for brushing pastry
  • 11 mason jars (1/2 pint size wide mouth

• Canned Goods

  • 3 cups chicken broth

Found on mirlandraskitchen.com

Ingredients

• 1 large carrot
• 1 average sized russet potato, peeled and diced
• 3 stalks of celery, minced
• 5oz crimini mushrooms, cut into quarters or eights
• 1 medium onion, minced
• ⅓ cup fresh Italian Flat Leaf parsley, minced
• 1 lb boneless, skinless chicken thighs
• vegetable oil for frying
• 3 Tbsp. butter
• 1 pinch salt
• ½ cup flour
• 3 cups chicken broth
• 2 tsp. chicken bouillon
• 1 tsp. fresh ground black pepper
• ¼ tsp. white pepper
• 1 cup cream
• 2 sheets of puff pastry, 1 box
• 3-4 Tbsp. melted butter for brushing pastry
• 11 mason jars (1/2 pint size wide mouth)

Directions

• Tip: I suggest reading through all the instructions before beginning.
• Set the sheets of frozen puff pastry out to thaw on a floured board.
• Cut carrot, potato and celery into small bite sized pieces. Place in a tall microwave safe bowl and add enough hot water to cover by about 2. Microwave on high for about 15-18 minutes or until the veggies are fork tender. Drain when cooked and set aside.
• Meanwhile prepare the rest of the ingredients: Cut the mushrooms into eights. Set aside.
• Peel the onion and dice it. Set aside.
• Mince the parsley and set aside.
• Wash the chicken. Trim any large chunks of fat off and discard. Cut into bite sized pieces. A kitchen scissors works well for this.
• In a 10 cup capacity skillet (preferably cast iron) cook the chicken with some oil on medium-high, stirring frequently until the pieces are cooked through. Set aside in a bowl.
• Preheat the oven to 400 F.
• Add the butter, onions and pinch of salt to the skillet and cook on medium-high for about 3 minutes until golden, stirring frequently and adding oil as needed. Turn the heat down to medium. Add the mushrooms and cook an additional 3 minutes, stirring often.
• Add the drained veggie mixture and the flour. Cook for 1 minute stirring continuously.
• Stir in chicken broth, parsley, chicken, black pepper, white pepper and chicken bouillon. Bring to a boil stirring continuously and continue to cook until mixture has thickened slightly.
• When the mixture has thickened, turn off the heat and stir in the cream. Taste and adjust salt and pepper as desired.
• Use a mason jar to cut out rounds of puff pastry: Place the jar upside down on the pastry and press down firmly. Move the jar back and forth rapidly until a circle of pastry is cut out. Repeat until you have 11 circles.
• Use a sharp knife to make an air slit in the pastry circles.
• Use a measuring cup to scoop ⅔ cup of filling into each jar. Wipe any drips off the rims of the jars with a wet cloth. Top each filled jar with a circle of pastry. Brush the pastry with melted butter
• Place jars in a large casserole dish (my big rectangular Pyrex is perfect) and fill the dish with water about 1 deep. This is the correct way to bake in mason jars.
• Bake in a preheated oven for 25-30 minutes until the pastry is slightly brown and the filling is bubbly.