Chicken Pot Pie
When I was a kid I would always always ask my mom to buy these little frozen chicken pot pie's from the supermarket. They're super salty and too small to be filling but there's something wonderful about breaking through a baked crispy topping into piping hot sauce, vegetables, and chicken. Now that I'm all "grown up" I've found a chicken pot pie recipe that's just as good as what you'll get in a restaurant and so much better than frozen. This is also a good way to use any leftover chicken you may have lurking in the back of the fridge. I'll never go back to frozen - this is perfect fall weather comfort food.
For those of you in Canada "Happy Thanksgiving!"
Chicken Pot Pie
- 1 pound cubed chicken meat(leftover cooked chicken works great, but you can also use chicken breast)
- 1 cubed potato
- 2 cups sliced carrots
- 1 cup sliced celery
- 1 cup frozen peas
- 1/2 chopped onion
- 1/3 cup chopped onion
- 1 tbsp butter
- 2 tbsp olive oil
- 1/4 tsp dried sage (crushed into little bits)
- 1 1/2 cups milk
- 1 piece of puff pastry
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat the oven to 400 degrees F.
- Make the filling: In a saucepan saute the chicken, carrots, peas, potato, and celery for a few minutes. Add water to cover and boil for 15 minutes. Remove from heat and drain the liquid into a large bowl. You will use the liquid as chicken broth. Set aside the filling and chicken broth.
- Make the gravy: In the saucepan cook the onions in the butter and oil until soft and translucent. Stir in the flour, salt, pepper, and sage. Add the chicken broth and milk. Simmer over medium low heat until thick.
- Spread out the filling in the bottom of a large glass baking dish. Pour the hot gravy over top. Stretch the puff pastry to cover. Use a knife to make several small slits for the steam to escape.
- Bake in the oven for 40 minutes or until the pastry is golden brown.