The monster storm that swept across 30 states this week hit Michigan late Tuesday night and into the early morning hours of Wednesday closing many local school districts and making travel difficult. Thoughts of comfort food seemed like a good dinner idea so off to the internet and cookbooks...chicken pot pie was the final decision!
I compiled several recipes and started whipping up our warm and comforting meal!
I had one sheet of puff pastry in the freezer and decided I would use that rather than a pastry crust from scratch!
This will definitely be my go-to chicken pot pie from now on...it is really delicious!
Chicken Pot Pie:
1 1/2 cups cooked chicken, diced
5 cups good chicken broth
8 tablespoons unsalted butter
3/4 cup chopped sweet onion
3/4 cup flour
1/4 cup cream
1 1/2 cup diced carrots, blanched
1 1/2 cups frozen peas, blanched
1 small can sliced potatoes, then diced
1 tsp. fresh dill, minced
1/2 tsp. tarragon
1/2 tsp. thyme
Salt and pepper to taste
Minced parsley to garnish
1 sheet puff pastry
Heat the chicken broth and keep warm.
Melt the butter and saute the onions over medium heat until translucent. Add the flour, turning heat down a bit. Stir constantly and then add the hot chicken broth stirring constantly until thick. Add the cream and stir til well blended. Add the chicken, veggies, and spices, including salt and pepper to taste.
You can make one large pot pie or several small ones. I opted to make just two individual ones and place the remainder of the mixture in the freezer for a later comfort dinner.
Spoon mixture into desired dishes and place the dishes on a parchment lined cookie sheet...less clean-up!!! Bake at 375 degrees for 12 minutes.
Remove from oven and place puff pastry on top of the pot pies. Work quickly as you don't want the pastry to start melting. Brush the top with a beaten egg and return to oven and bake for 15 - 20 minutes.
This post has been linked to Whipperberry,
The Girl Creative