chicken pot pie

twas a cold and blistery night in chicago, and i had leftover chicken and vegetables.

chicken pot pie was the clear choice.

chicken pot pieIMG_0789

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.

IMG_0787

  • 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.

IMG_0789

  • bake at 425° for 35-40 minutes or until crust is lightly browned.
  • let it stand for about 10- 15 minutes before eating!

IMG_0795

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