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Colonial Inn Pot Pie

Colonial Inn Pot Pie
Francine Orr / Los Angeles Times

Dear SOS: While traveling on business, I had dinner at the Colonial Inn Restaurant in Concord, Mass. They served the best chicken pot pie that I ever had. Would it be possible to get the recipe? Dale Smith Fontana Dear ... Read more

Total time: 1 hour, 15 minutes | Serves 6
  • 3 cups chicken stock
  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup (1/2 stick) butter
  • 1 large carrot, diced
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 1/2 cup flour
  • 2 cups whipping cream
  • 1/2 cup frozen peas
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1 tablespoon Old Bay seasoning
  • 1 sheet frozen puff pastry, thawed
  • 1 egg

Step 1Bring the chicken stock to a boil in a deep skillet. Add the chicken breasts, reduce the heat to a simmer and poach the chicken until cooked through, about 15 minutes. Remove; when cool enough to handle, chop and set aside. Reserve the stock.

Step 2Meanwhile, melt the butter in a large saucepan over medium heat and add the carrot, onion and celery. Cook until soft, about 10 minutes. Add the flour and stir steadily for 3 minutes. Then add the stock slowly, stirring, to avoid lumps. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes.

Step 3Raise the heat to medium and add the cream; cook for 10 minutes. Add the peas and chicken, salt and pepper to taste, and the Old Bay seasoning. Cook until hot throughout, about 5 minutes.

Step 4Heat the oven to 425 degrees.

Step 5Place the mixture in a shallow 2-quart baking dish. Lay the puff pastry sheet on top, trimming it to fit the dish. You might want to score the top for a prettier presentation. Bake until the pastry is puffed and lightly golden, 15 minutes. Combine the egg and 1 tablespoon of water and brush over the pastry. Return the pie to the oven and continue baking until puffed up and a little more golden, 2 to 3 minutes.


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