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.
