Williams Sonoma Pot Pie Starter Sauce, Classic Chicken

Summary

FLAVOR PROFILE

• Savory chicken stock, heavy cream, white wine, leeks, onions, herbs

WHY WE LOVE IT

• Enjoy delicious chicken pot pie at a moment's notice. It's easy with our exclusive starter, which combines umami-rich chicken stock, dry white wine and heavy cream with leeks, onions, garlic, thyme and a hint of nutmeg. Prep is a snap – just add shredded chicken, puff pastry and a few fresh ingredients, then bake until the crust is golden and the filling is bubbly. For a quick dinner, serve the savory pie with a green salad.
• A Williams Sonoma exclusive.

NET WEIGHT

• 24.8 oz./703g (makes approx. 6 servings).
• Shipped fresh.
• Crafted in the USA using domestic and imported ingredients. Imported packaging.

Use & Care

RECEIVING INSTRUCTIONS

• Starter ships fresh at ambient temperature.
• Upon receipt, store unopened at room temperature in cool, dark place for up to 12 months. Once opened, store in refrigerator and enjoy within 6 months.

PREPARATION INSTRUCTIONS

Ingredients

• 1 jar pot pie starter (included)
• 3/4 lb. (375g) cooked chicken breast, shredded
• 1/2 cup (125ml) heavy cream (optional)
• 1/2 cup (75g) frozen peas (optional)
• 1 rolled-out round of pie dough or puff pastry, approx. 12" (30cm) diam., 1/8" (3mm) thick, chilled
• 1 egg lightly beaten with 1 tsp. water

Directions

• Position rack in center of oven and preheat to 375°F (190°C).
• In 10" or 12" (25cm or 30cm) diam. skillet, combine pot pie starter and shredded chicken. Add heavy cream and frozen peas, if using, and stir to combine. Bring to a simmer over medium-high heat, then cook for 1–2 minutes.
• Pour mixture in 9" (23cm) diam. pie dish and top with chilled dough round.
• To make skillet pot pie, keep mixture in pan and top with dough round. Crimp edges around rim to seal.
• Cut 3–4 slits in center of dough and brush with egg wash.
• Bake until crust is golden brown, approx. 50–55 minutes, covering edges with foil if they start to brown too quickly. Transfer pot pie to wire rack and let it rest for 1 hour before serving. Makes 1 pot pie (approx. 6 servings).
• Test Kitchen Tips: For an extra boost of flavor, add freshly chopped rosemary, parsley, thyme or oregano to filling before baking. Alternatively, mix with boiled, diced potatoes. To make mini pot pies, divide mixture evenly among ramekins or cocottes. Top with smaller rounds of dough or puff pastry.

Ingredients

• Water, leeks, heavy cream, chicken stock concentrate (chicken broth, salt, sugar, yeast extract, chicken fat, cornstarch, citric acid, natural flavor), onions, unsalted butter (pasteurized cream), white wine, olive oil, garlic, thyme, sea salt, parsley, black pepper, citric acid, flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), nutmeg.
• Contains wheat/gluten, dairy.
• This product is prepared and packaged using machines that may come in contact with eggs, soy, peanuts, tree nuts (walnuts, almonds), fish (anchovies), shellfish (shrimp), sesame, mustard.