Is there anything more comforting that Chicken Pot Pie? Not in my book! This dish is typically something I make in the fall and winter but with the cooler temperatures coming back around this week, it sounded so good.
I know having key ingredients on hand right now is a challenge for all of us. Refer to my recent post on getting through The Grocery Store in Warp Speed; this technique will ensure that you remember everything you need!
Chicken Pot Pie
2 chicken breasts cooked and cubed
1- sheet puff pastry or prepared pie crust
2 tablespoons butter
3 tablespoons flour
2 tablespoons grated onion
½ teaspoon pepper
1 teaspoon rubbed sage
Pinch of dried thyme
Salt to taste
1 cup chicken stock
1 cup whole milk
1 potato peeled, diced
1 cup chopped carrots
1 cup chopped celery
½ cup frozen peas
½ cup frozen corn
Preheat oven to 400 degrees. In a large chefs pan melt butter over medium heat and cook onions for 1-2 minutes. Add flour and cook for 2 minutes more. Meanwhile, steam potatoes, carrots and celery until just fork tender. Warm chicken stock and milk together in the microwave and whisk into the flour mixture. Add seasonings and cook for a few minutes until sauce very thick. Add chicken and vegetables and warm through. On a lightly floured surface, roll pastry slightly to eliminate creases. Place pastry into a deep 9-inch pie plate. Prick the bottom of the pastry. Pour the chicken mixture into the pastry and fold the corners over the top of filling. Bake uncovered for 25-28 minutes until center is bubbling and crust is puffed and brown.
