Tuesday, October 7, 2014

Chicken Pot Pie with Puff Pastry Crust

For years I've been making my rendition of a Martha Stewart Chicken Pot Pie recipe in a pie crust.  It is one of our favorite dinners and is a real comfort food.

My friend Lane brought us dinner after we had the baby and she made a different kind of Chicken Pot Pie from Eat Live Run that had a puff pastry crust.  The best part was that she brought it frozen and we were able to eat it when we needed it which was really handy with a new baby. 

Fast forward a few weeks now that I am slowly regaining control of my life and two of my neighbors were going through some difficult times.  I decided to make them a chicken pot pie and they both texted me back pictures of completely empty dishes to show how much they enjoyed it! 

I'll be honest...this is not one of my weeknight inspiration recommendations since there are several steps and it requires some time.  But, if you have time on a weekend, double the recipe and have one for dinner that week and freeze one for later.  Another tip from my friend Lane! 

I tweaked the recipe slightly by adding frozen peas in at the very end before topping with the puff pastry.  If you add them in earlier when you are cooking the veggies, they would get all mushy.  You can definitely leave these out but I liked the added veggie in there.

What You Need:
3 medium sized carrots, chopped
2 large stalks celery, chopped
4 small red potatoes, peeled and chopped
1 cup green peas
1 quart chicken stock
6 T butter
1 yellow onion, diced
6 T flour
1 1/2 lbs chicken breasts
1/4 cup cream
1 tsp salt
1/2 tsp pepper
2 sheets frozen puff pastry

What You Do:
Preheat oven to 425 degrees and defrost puff pastry sheets.

In a large pot, bring the stock to a boil and add the veggies - carrots, celery and potatoes. Do not add the peas yet.  Simmer until veggies are tender. Remove veggies and pour stock in a large measuring cup or bowl to save for later.

Fill the same pot up with fresh water (one less dish to clean up!) and bring to a boil. Add chicken breasts and let simmer for about 20 minutes, or until cooked through. Drain and let chicken cool.  Cut chicken into cubes. Set aside.

Melt butter in a dutch oven. Add onion and cook for 6 minutes, stirring occasionally. Add flour and stir constantly to make a roux. Cook for another five minutes, or until the roux begins to smell toasty and darken a little bit in color. Slowly stream in reserved stock while stirring to make the sauce (it will get thick). Cook and stir for another three minutes then turn off heat and slowly stream in the cream. Add cooked veggies and chicken back to the sauce as well as the salt and pepper.  Now add the frozen peas. 

Pour pot pie filling in a large casserole dish that holds at least two quarts.

Unfold defrosted puff pastry sheets and gently lay over the top. Brush top with a beaten egg for shine.

Cut small slices in the pie to let steam escape and then bake for 10 minutes. Cover with aluminum foil and bake 25 more.

Original recipe from here

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