If you could pick one quintessential comfort food what would it be? I’m betting at least a few of you are thinking chicken pot pie.
I’ve had chicken pot pie on my mind for two weeks now, since the night Adam ordered it at a restaurant in Carmel and it arrived all puffed up and beautifully golden to the table. When you can’t sleep at night because you’re up thinking about chicken pot pie, you know it’s time to get in the kitchen (or time to question your sanity).
I’ve only made pot pie once before. I was in high school and there was nothing else I wanted to do on a gorgeous Saturday afternoon than stay home and make the perfect chicken pot pie. I used a recipe from Prairie Home Cooking (some things never change), and it took three hours for me to get the pastry crust absolutely perfect. The final product was more than worth it though, and I can still taste the creaminess of the sauce and the buttery pastry.
So yeah. In the perfect world we all would have entire days to dedicate to pot pie making, but since that’s clearly just a fantasy, I find that using storebought puff pastry is really just as good..sometimes even better!
Oh my. Do I ever love me some puff pastry! I especially love how user friendly it is.
All you do is just defrost:
Then lay over your pot pie. I used two full sheets for mine because there’s no shame in a little extra carbohydrates .
Don’t forget to cut little slits to let steam escape and brush with a beaten egg for shine!
It’s all about the shiny pot pie.
Yum. I couldn’t get enough of this and seriously hovered over it at the kitchen counter eating every last “crumb” that looked out of place. The filling is extra thick and delicious and it makes for mighty tasty leftovers.
Adam says breakfast.
Chicken Pot Pie with Puff Pastry Crust
3 medium sized carrots, chopped
2 large stalks celery, chopped
4 small red potatoes, peeled and chopped
1 quart chicken stock
6 T butter
1 yellow onion, diced
6 T flour
1 1/2 lbs chicken breasts
1/4 cup cream
1 tsp salt
1/2 tsp pepper
2 sheets frozen puff pastry
Preheat your oven to 425 degrees and take puff pastry sheets out of the freezer to defrost.
In a large pot, bring the stock to a boil and add the carrots, celery and potatoes. Simmer for about 15 minutes, or until veggies are tender. Remove veggies with a slotted spoon and pour stock in a large measuring cup or bowl to save for later.
Fill the pot up with fresh waster and bring to a boil. Add chicken breasts and let simmer for about 20 minutes, or until cooked through. Drain and let chicken cool before cutting into cubes. Set aside.
Melt butter in a dutch oven. Add onion and cook for 6 minutes, stirring occasionally. Add flour and stir constantly to make a roux. Cook for another five minutes, or until the roux begins to smell toasty and darken a little bit in color. Slowly stream in reserved stock while stirring to make the sauce (it will get thick!). Cook and stir for another three minutes then turn off heat and slowly stream in the cream. Add cooked veggies and chicken back to the sauce as well as the salt and pepper.
Pour pot pie filling in a large casserole dish that holds at least two quarts. Unfold defrosted puff pastry sheets and gently lay over the top. Brush top with a beaten egg for shine.
Cut small slices in the pie to let steam escape and then bake for 10 minutes. Cover with aluminum foil and bake 25 more.Pin It