RECIPE: Blue Bamboo Chicken Pot Pie

Chef Dennis Chan from Blue Bamboo shares his special recipe for chicken pot pie. Chan says the crust is usually the best part of a pot pie, and their recipe makes it the focial point of the dish. To add texture, they used Panko fried chicken.

2 lbs Chicken Breast meat, cut into 2 inch pieces
2 cups Japanese breadcrumbs.
1 cup Buttermilk
1 cup all purpose flour
Salt and pepper to taste
Neutral oil, for frying

Bread chicken pieces by following standard breading procedure. (Flour, Buttermilk, and then breadcrumbs.)

Fry at 350° until golden brown. Drain on paper towels.

Sauce
½ cup broccoli, diced
½ cup carrots, diced
½ cup zucchini, diced
1-10 ounce can cream of celery soup
¼ cup sherry
2 cups cream
Parmesan cheese to taste
Salt and pepper to taste

Combine cream of celery, cream, sherry, and vegetables in saucepan. Bring to a boil. Cook until vegetables are tender. Season with salt, pepper, and cheese. Serve over fried chicken pieces.

Crust
1 package, puff pastry sheets

Defrost sheets, cut alternating slits in pastry. Pull apart.
Brush pastry sheets with egg. Bake in 450° oven until golden and puffed, about 10 minutes. Cool and serve over pot pie.  

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