twas a cold and blistery night in chicago, and i had leftover chicken and vegetables.
chicken pot pie was the clear choice.
total time: 1.5 hours | serves: 5-6
what you need:
- 2 cups peeled potatoes, diced
- 1 1/2 cups carrots, sliced
- 1 onion, chopped
- 2 cups cooked chicken (i used leftover shredded chicken)
- 1 cup frozen peas
- 1 cup corn
- 1 cup butter
- salt, pepper, rosemary, oregano, cayenne, italian seasoning
- 1 package of puff pastry
- 3 cups chicken broth
- 1-1/2 cups milk
- 1/2 cup flour
the beauty of this is you can use whatever vegetables you have lying around 🙂
get it done:
- boil potatoes for about 10 minutes in small, diced cubes until soft.
- sauté any vegetables as needed (carrots, broccoli, etc.) enough to soften and put aside.
- in the meantime, let your pie crust defrost and roll it out evenly. and set your oven to preheat to 425.
- in a large skillet, saute onion and garlic in butter for about 3 minutes.
- stir in flour, salt, thyme and pepper until blended.
- gradually stir in broth and milk – bring to a boil; cook and stir for 2 minutes or until thickened.
- add the chicken and vegetables; remove from heat.
- line a pie plate or dish with some pastry and fill with chicken mixture. (ignore my small and fat dish – we couldn’t find the pie one!)
- cut the remaining in about 1″ strips and layer across the filling and trim to fit the edges.
- bake at 425° for 35-40 minutes or until crust is lightly browned.
- let it stand for about 10- 15 minutes before eating!