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This Chicken Pot Pie Made by Chef Wolfgang Shut the Tasty Kitchen Down
Ingredients
  • 2 pounds cooked boneless, skinless chicken, shredded
  • Salt
  • Freshly ground black pepper
  • 4 Tablespoons vegetable oil
  • 4 Tablespoons unsalted butter, at room temperature
  • 4 Tablespoons all purpose flour
  • ½ pound red-skinned potatoes, cut into ½-inch pieces
  • ½ pound carrots, peeled and cut into ½-inch pieces
  • 1 medium yellow onion, peeled and diced
  • 2 garlic cloves, minced
  • Pinch cayenne (optional)
  • 2 cups good-quality canned chicken broth
  • 1 to 2 Tablespoons heavy cream
  • ½ cup shelled fresh peas or frozen peas
  • Approximately ½ pound frozen puff pastry, defrosted following package instructions
  • 1 large egg
Steps
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