Chicken Pot Pie
It was raining here today. I wanted to stay inside, take some chips from my dear poker friend and eat something warm and comforting. Ok, she takes my chips, but it's all in fun. But I was hungry and was feeling like a meal with a nice sauce, some potatoes, carrots and maybe a flaky crust. Pot pie came to mind. And, checking my pantry, I already had everything I needed. That NEVER happens! So I was ready. I gathered all my ingredients and got down to business dicing the chicken and putting it in the pan. Then I remembered I forgot to take a picture of the ingredients. Doh! So I gathered what was left and snapped them. The rest went pretty easy. Check it out.
Here is where I started without ya'll! Adding the diced chicken to a heated pan with a little olive oil.
And here is where I remembered my brain and grabbed my camera and lined the rest of the ingredients up. They are flour, butter, puff pastry, onion, potatoes, carrots, corn, peas and chicken broth.
While the chicken cooked, I chopped the onion.
Added it to the pan with the chicken and cook till the onion is translucent and the chicken is opaque.
Remove the chicken and onion from the pan and add the butter. After it melts add the flour and whisk it together.
Then I added the chicken broth and whisked till it was smooth. After adding in the veggies, salt and pepper to taste I also added 1 Tsp of Italian seasoning and the chicken/onion mixture.
Let this mixtuer simmer for about 30 min and take out the puff pastry and lay them on a counter to thaw.
After 30 min this is what we have. Yummy, bubbling, delicious goodness. And now we prepare the pans and laddle the chicken mixture into them.
I cut the puff pastry roughly to size and tucked under the ends.
I put them on foil covered sheet pans to catch any drippings and put them into a 350 degree oven for 30 min. I checked the oven at 25 to see if the pastry was getting too done, but it wasn't. So I let it go another few minutes until it was golden on top.
And here it is. Beautiful, flaky, golden crust above steaming, creamy, comforting deliciousness!
Here is my recipe, I hope you will try it someday. And feel free to play with the veggie ingredients to suit your liking. And also use store bought, or homemade, piecrust if you wish.
Chicken Pot Pie
Serves 3 generously
3 small red potatoes
2 boneless, skinless chicken breast, cut into bite-size pieces
1 tsp. salt, divided
1/3 cup chopped onion
1 tsp vegetable oil
1/3 cup butter
1/3 cup all-purpose flour
3-5 cups chicken broth
1/2 cup frozen peas
1/2 cup corn
1/2 cup diced or shredded carrots
1 tsp dried Italian Seasoning
1/4 tsp freshly ground pepper
1 package frozen puff pastry or refrigerated piecrusts
1. Pierce red potato several times with a fork. Place in microwave safe bowl with several tablespoons of water in bottom. Cover with plastic wrap and microwave on high for 4-6 min or until done. Let stand for 5 min then peel and dice.
2. Sprinkle chicken with 1/2 tsp salt. Saute chicken and onion in hot oil in large pan over medium-high heat 10-12 minutes or unitl chicken is done. Remove from pan.
3. To make roux: Melt butter in pan, Whisk in flour whisking constantly for 1 min. Whisk in chicken broth until smooth. Reduce heat to medium-low and cook, stirring constantly , 3-4 minutes or until thickened. Stir in cooked chicken and onion, potato, peas and carrots and next 3 ingredients, and remaining 1/2 tsp seasoned salt. Cook, stirring often, 5 minutes or until throughly heated. . Spoon chicken mixture into lightly greased ramekins or pie dish.
4. Unroll puff pastry or piecrusts and cut to fit ramekins or fit over pie dish pressing onto sides to seal. Pierce holes in top to let steam escape.
5. Bake at 350 degrees for 25-30 minutes or until crusts are golden brown and filling is heated through. Let stand 10 minutes.