Chicken Pot Pie



Chicken Pot Pie is the ultimate comfort food.  We love it when the nights start to become crisp all the way until spring emerges.  This can easily be converted into a vegetarian pot pie by replacing the chicken broth with vegetable broth, omitting the boullion and adding, if desired, a few potatoes cut into chunks.  Delicious.

Chicken Pot Pie

4 T. butter
3 Carrots, peeled and sliced 1/4" thick
2 ribs Celery, sliced 1/4" thick
10 Mushrooms, cut into quarters
1 small Onion, minced
Salt
2 Garlic Cloves, minced
1/2 t. dried Thyme
1/3 c. Flour
4 1/4 c. Chicken Broth
1 Chicken Boullion cube
1/2 c. Heavy Cream (I've used milk as well)
2 Bay Leaves
Pepper
3 Boneless, Skinless Chicken Breasts, cut into 1" cubes
1 sheet puff pastry, thawed

Heat oven to 400 degrees.



Melt the butter in a large dutch oven over medium heat. Add the carrots, celery, mushrooms, onion, and a pinch of salt. Cook until softened, about 7 minutes.

Stir in the garlic and thyme and cook about 15 seconds. Stir in the flour. Slowly whisk in the broth, scraping up any browned bits. Add the boullion, cream and bay leaves. Simmer until the mixture is thickened, about 10 minutes.

Season the sauce with salt and pepper to taste. Stir in the chicken and continue to simmer until chicken is cooked through, about 10 minutes.

While chicken is cooking, take out the puff pastry. On a lightly floured surface, roll to desired size.  If using a 13x9 inch pan, roll out to 13 1/2" x 9 1/2".  If using individual ramekins, roll out and cut into sizes with a knife or pizza cutter.

Discard the bay leaves, from the chicken mixture, and pour into a 13x9" baking dish, 4-6 individual ramekins, or a baking dish of similar size with at least a 3 inch depth. Top with the sheet of puff pastry, pressing onto the dish to seal {use a bit of water if needed}. 

Place on a baking sheet and bake until the topping is golden brown and the filling is bubbly, about 20-30 minutes. Let cool 5 to 10 minutes before serving.



2 comments:

Our Neck of the Woods said...

I recently tried pot pie with puff pastry and it was really good! Nothing better than that delicious crust spilling over the edges. Yum!

daisy g said...

I think I need to get some puffed pastry. Man, that looks good, and I don't even eat chicken! ;0)