As the weather gets cooler, craving for comfort foods increases. This is a great downstairs dish which stretches your food budget, using whatever vegetables you have on hand (even frozen) to add to chicken.
Comforting Chicken Pot Pie
As the weather gets cooler, craving for comfort foods increases. This is a great downstairs dish which stretches your food budget, using whatever vegetables you have on hand (even frozen vegetables) to add to chicken.
Servings 6 servings
Ingredients
- 2 tbsp. olive oil divided
- 3 large chicken breasts cut into 1 inch pieces
- 1 small onion diced
- 1 large potato cut into small cubes
- 1 large carrot peeled and cut into small cubes
- 1 cup mixed vegetables i.e. corn kernals, green beans, mushrooms, diced
- 3 tbsp. unsalted butter
- 1/4 cup unbleached white flour
- 1 tsp. salt
- 1/2 tsp. black pepper freshly cracked
- 3 cups chicken stock
- 1 roll puff pastry* thawed
Instructions
- Preheat oven to 425º F. Heat a large heavy saucepan on medium heat, and add the olive oil. Then place the chicken in the pan and cook until browned. Remove the chicken.
- Add the onions, potatoes and carrots and cook for around 8 minutes. The onions should be translucent and the potatoes and carrots slightly tender, about 8 minutes. Add the remainder of the vegetables.
- Melt in the butter, next stir in the flour, salt and pepper and cook until thickened, Pour in the chicken stock and bring to a boil. Add back in the chicken and their juices.
- Ladle the chicken pot pie filling into a casserole dish.
- Cut the puff pastry into strips and make a lattice top.
- Bake until golden brown and the pot pie is bubbling, about 30 minutes.
