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Winter Comfort Food - Chicken Pot Pie #FoodieFriday

One of the most comforting foods that a family can enjoy together in the winter is a delicious Chicken Pot Pie. When the weather is cold, a warm homemade dinner is a great opportunity to sit down as a family, eat and share the day. PHD’s Director of Food and Beverage, Erwin Turalba, offers this wonderful chicken pot pie recipe that he prepares at the Hilton Garden Inn Fort Worth Alliance and in his home. Try it out and let us know what you think!

Chicken Pot Pie

Yield: 4 individual pot pies

Ingredients:

  • 4 whole chicken breasts, skin off
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 6 cups chicken stock
  • 6 ounces unsalted butter
  • 1 tbsp minced garlic
  • 2 cups yellow onions, medium diced
  • 1 cup all-purpose flour
  • 1/2 cup heavy cream
  • 2 cups medium-diced carrots
  • 10 ounces frozen peas
  • 1 cup frozen small whole onions
  • 1 bunch minced fresh parsley leaves

For the Topping:

  • 1 sheet Puff Pastry
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper

Directions:

Preheat the oven to 375 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil and season with salt and pepper. Roast at 375°F for 12-15 minutes or until cooked through. Set aside until cool enough to handle, cut the chicken into large diced pieces.

In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly for 5 minutes. Add chicken stock to the sauce and bring to a boil. Simmer over low heat for 15 more minutes, stirring until thick. Add pinch of salt, pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

Preheat the oven to 425°F. Divide the filling equally among 4 ovenproof bowls. Divide the puff pastry sheet. Brush the outside edges of each bowl with the egg wash and then place the puff pastry on top. Trim the circle to 1/2-inch larger than the top of the bowl. Brush the puff pastry with egg wash. Sprinkle with salt and pepper. Place on a baking sheet and bake for 15 minutes, or until the top is golden brown and the filling is bubbling hot.

Erwin Turalba, Corporate Director of Food and Beverage for PHD Hospitality is passionate about food. He embodies that passion as he guides the F&B staff at all of hotels PHD manages. His background includes roles as Executive Chef at a high-end Fort Worth country club, Starwood and Marriott properties in the Pacific Northwest. His favorite part about cooking is how it brings everyone to the table together. “It’s the time of day when friends, family, business associates, even strangers will take a moment to relax and enjoy a meal,” says Turalba. He loves cooking for friends and family. His assistant in his home kitchen is daughter, Gia (4). She is his toughest critic. “She has no filter. If it’s too bland, too spicy or just not right, she’ll let me know.”