Recipe: Chicken Pot Pie

chicken-pot-pie

By Jacquelyn Prater.

Mmmmm... Cold snowy days, bone-chilling nights... I think this calls for a pot pie. A good pot pie just screams comfort food.

I'm very particular about my pie crust. When it comes to chicken pot pie, I find that the bottom crust layer sometimes gets soggy, when what I really want is deliciously flaky, buttery crust. So, I've stopped making a bottom crust. And I have a quick cheat for a top crust - puff pastry. It bakes up flaky and golden brown and adds a lighter texture to the pie than a traditional crust. Try it once and I know you'll love it!

Ingredients

  • 2 chicken breasts, diced
  • 1/2 a yellow onion, diced
  • 2 carrots, peeled and diced
  • 3 stalks of celery, diced
  • 1 cup of frozen peas, thawed
  • 3 tbsp of butter
  • 1/2 cup of flour
  • 3 cups of chicken broth
  • 1 cup of heavy cream
  • one sheet of puff pastry, thawed
  • salt and pepper

Instructions

  1. Melt one tablespoon of butter in a deep skillet or a wide saucepan. Season chicken with salt and pepper and brown it in the butter. Remove the chicken from the pan once brown - it will cook fully in the pie.
  2. Add the rest of the butter to the pan and saute the onions, celery and carrots over medium heat until they begin to soften about 5-7 minutes. Now sprinkle the vegetables with enough flour to coat them, no more than half a cup (I usually only use about 1/4 cup). Stir until they look sort of gummy. This is a good thing!
  3. Add the chicken again, then add the chicken broth. Stir together and add the peas.
  4. Let the pot simmer for 5 minutes, then add the heavy cream and simmer for another 5 minutes.
  5. Pour the chicken/veggie mixture into a casserole dish and cover with the thawed puff pastry. Trim the pastry so that it fits over the filling but doesn't hang over the casserole edges.
  6. Remove the pot pie and let cool for at least 10 minutes before serving.

Extra tip: If you want a shiny crust, brush it with a mixture of beaten egg and a little bit of water. You can also cut the puff pastry to any shapes you like before putting it on top of the filling. Perhaps cut it into strips and lattice it like a fruit pie?....The possibilities are virtually endless!