📝 About This Recipe
This elevated take on the classic comfort dish features the delicate, succulent meat of roasted Cornish game hens nestled in a rich, velvety velouté. Unlike standard chicken, the Cornish hen offers a deeper, slightly more sophisticated poultry flavor that pairs beautifully with garden-fresh vegetables and aromatic thyme. Encased in a buttery, golden-brown puff pastry, this pot pie is an elegant centerpiece that brings a touch of fine dining to a cozy home kitchen.
🥗 Ingredients
The Poultry
- 2 pieces Cornish Game Hens (approximately 1.25 lbs each)
- 2 tablespoons Olive Oil (for roasting)
- 1 teaspoon Kosher Salt and Black Pepper (to taste)
The Filling
- 4 tablespoons Unsalted Butter
- 2 pieces Leeks (white and light green parts only, cleaned and sliced)
- 3 pieces Carrots (peeled and diced into half-moons)
- 2 pieces Celery Stalks (diced)
- 1 cup Frozen Sweet Peas (thawed)
- 1/3 cup All-Purpose Flour
- 3 cups Chicken Stock (high quality or homemade)
- 1/2 cup Heavy Cream
- 1 tablespoon Fresh Thyme (leaves removed from stems)
The Crust
- 1 sheet Puff Pastry (all-butter variety preferred, thawed)
- 1 piece Egg (beaten with 1 tbsp water for egg wash)
- 1/2 teaspoon Flaky Sea Salt (for topping)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Pat the Cornish hens dry with paper towels, rub with olive oil, and season generously with salt and pepper.
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2
Roast the hens in a roasting pan for 45-50 minutes, or until the internal temperature reaches 165°F. Remove from oven and let cool completely.
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3
Once the hens are cool, shred the meat into bite-sized pieces, discarding the skin and bones. Set the meat aside.
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4
In a large Dutch oven or heavy-bottomed skillet, melt the butter over medium heat.
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5
Add the sliced leeks, carrots, and celery. Sauté for 8-10 minutes until the vegetables are softened and the leeks are translucent.
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6
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a blonde roux.
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7
Slowly whisk in the chicken stock, a half-cup at a time, ensuring no lumps form. Bring to a gentle simmer until the sauce thickens.
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8
Stir in the heavy cream, fresh thyme, shredded Cornish hen meat, and peas. Season with additional salt and pepper to taste. Remove from heat.
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9
Pour the filling into a 9-inch deep-dish pie plate or individual oven-safe ramekins.
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10
On a lightly floured surface, roll out the puff pastry so it is 1 inch wider than your baking dish.
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11
Place the pastry over the filling. Fold the overhanging edges under themselves and press firmly against the rim of the dish to seal.
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12
Cut 3-4 small slits in the center of the pastry to allow steam to escape. Brush the entire surface with the egg wash and sprinkle with flaky sea salt.
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13
Bake for 25-30 minutes, or until the pastry is puffed and a deep golden brown. Let rest for 10 minutes before serving to allow the sauce to set.
💡 Chef's Tips
Don't overcook the roux; you want a light golden color to keep the sauce bright and creamy. If the pastry edges brown too quickly, cover them with small strips of aluminum foil. For the best texture, ensure your puff pastry is very cold when it goes into the oven. You can roast the Cornish hens a day in advance to save time on the day of assembly. Always wash leeks thoroughly in a bowl of water after slicing, as they often hide sand between their layers.
🍽️ Serving Suggestions
A crisp, chilled Chardonnay or a light Pinot Noir pairs beautifully with the rich gravy. Serve with a simple arugula salad tossed in a lemon vinaigrette to cut through the richness. Roasted root vegetables or steamed asparagus make excellent side dishes. For a cozy touch, serve with a dollop of cranberry sauce on the side.