Chicken Pot Pie with Spring Veg­eta­bles

Serv­ings: 6 Start to fin­ish: 1 hour, 30 min­utes

The News-Times (Sunday) - - Sunday Arts & Style -

1 (91⁄ 2- by-9 inch) sheet puff pas­try, thawed

4 ta­ble­spoons un­salted but­ter

1 pound leeks, white and light green parts only, halved length­wise, cut into 1⁄ inch 2 pieces, and washed thor­oughly

4 car­rots, peeled and cut into 1⁄ inch pieces 2

Salt and pep­per

1⁄ cup all-pur­pose flour 2 4 gar­lic cloves, minced 1 tea­spoon tomato paste 3 cups chicken broth, plus ex­tra as needed

1⁄ cup heavy cream 4 1 tea­spoon soy sauce

2 bay leaves

2 pounds bone­less, skin­less chicken thighs, trimmed and cut into 1 inch pieces

1 large egg, lightly beaten 1 pound as­para­gus, trimmed and cut on bias into 1 inch lengths

1 cup frozen peas 2 ta­ble­spoons chopped fresh tar­ragon or pars­ley

1 ta­ble­spoon grated lemon zest plus 2 tea­spoons juice

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