Railtown Catering's chicken pot pie

You may have already visited Railtown Cafe and had its selection of healthy and comforting sandwiches, salads, soup, and baked goods, but did you know that Railtown caters as well? Railtown Cateing brings seasonal and West Coast cuisine to your event. Try making this chicken pot pie at home and get a taste of what it offers.


1 3.5-lb chicken
2 cups roughly chopped carrots
1 1/2 cups roughly chopped celery stalks
1 1/2 cups roughly chopped yellow onion
2 bay leaves
2 tsp fresh thyme leaves
2 tsp whole black peppercorns
2 cloves garlic
4 L water

Place all ingredients in a large pot over medium heat. You may need to add more water so that the ingredients are just covered.

Simmer for 3 hours. Strain, reserve stock. Strip meat off the chicken and reserve.


1/2 cup unsalted butter
1/4 cup all-purpose flour
2 L reserved chicken stock
1 1/3 cups finely diced yellow onion
1 1/3 cups finely diced celery stalks
1 1/3 cups finely diced carrots
1 clove garlic, minced
1 chicken, reserved cooked meat, diced
1 1/3 cups peas
1 tsp fresh thyme leaves
1 egg yolk
1 sheet puff pastry

Preheat oven to 350 F.

In a medium pot over medium-low heat, melt 1/4 cup butter, add the flour and stir into a paste. Add chicken stock and whisk until lightly thickened.

In a separate larger pot, melt the rest of the butter. Add the onion, celery, carrot and garlic. Slowly cook until tender.

Add chicken meat, peas and thyme. Add thickened stock. Season to taste.

Divide the mixture into 8 individual 12-oz cocottes or baking vessels. Brush rim of each dish with egg yolk.

Cut puff pastry so that it fits over each dish. Place on top of each dish while crimping along the edge. Brush puff pastry with remaining egg yolk.

Bake for 30-40 minutes or until puff pastry is full cooked and a dark golden brown.

8 servings