Well, I’m rejuvenated from yesterday’s roast chicken dinner, and am back on the train to good health thanks to tonight’s seriously comforting Chicken Pot Pie. Honestly, does comfort food come any better that Chicken Pot Pie? There are very few frozen dinners that I stare longingly at through the glass freezer door at the grocery store – but chicken pot pie is one of them.
Sadly, the frozen version isn’t usually all that good, AND it’s not unusual to put away 1000 calories eating one. Plus they end up being all pastry pie and no chicken pot! So the quest to prefect my own version was on. After a lot of exhausting research (SM really stepped up to the plate for this one), I’m happy to say that this is it: my favorite Chicken Pot Pie recipe. And I get bonus points because you can have it on the table in about a half an hour using leftover chicken and ingredients that are probably already in your pantry.
This recipe sort of reminds me of SUE!’s Kitty Stew – seriously comforting, creamy, chicken-y goodness. You can certainly serve it on a piece of toast just like Kitty Stew, or you can bake it in a pie crust for a more traditional pot pie. You could even whip up some Bisquick biscuits and plop them on top before baking in individual crocks for a Chicken ‘n Dumplings inspired dish. But when I make it, I simply bake up a few squares of puff pastry and lay them atop a bowl of warm, creamy chicken pot pie filling and enjoy it like that. The great part about this recipe is that the filling refrigerates and reheats beautifully, so you can try your chicken pot pie a few ways and decide for yourself which is best. Enjoy!
Chicken and Vegetable Pot Pie
Click here to print this recipe.
Adapted from: Bon Appetite, March 2000
Yields: 6 servings
Takes: 35 minutes
1 sheet frozen puff pastry
2 – 3 cups leftover chicken, chopped or shredded into small pieces
2 cups chicken stock
1/2 cup dry white wine (or an additional 1/2 cup chicken stock)
4 tablespoons butter
1 cup finely chopped red bell pepper
1/2 cup chopped onion
3/4 teaspoon crushed dried thyme
6 ounces button mushrooms, coarsely chopped
5 tablespoons unbleached all purpose flour
1 3/4 cups frozen mixed vegetables, thawed
1/3 cup whipping cream or half and half
Preheat oven to 400 degrees. Thaw out puff pastry sheet, roll with rolling pin to seal seams, then cut into portion sizes. Bake on a parchment-lined baking sheet for about 10 minutes, or until browned.
Melt butter in heavy medium saucepan over medium heat.
Add bell pepper, onion and thyme. Sauté until onion is tender, about 5 minutes.
Add mushrooms. Cook until mushrooms are tender, about 7 minutes.
Reduce heat to medium-low. Gradually sprinkle vegetables with flour and incorporate, cook, stirring for 2 minutes.
Gradually whisk in the broth and wine, a tablespoon or so at a time. The mixture will thicken as the roux forms.
Add mixed vegetables. Simmer, stirring occasionally, as mixture continues to thicken about 3 minutes.
Remove from heat. Stir chicken and cream into sauce; season with salt and pepper.
Serve in bowls, topped with a piece of the baked puff pastry.
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