Old Time Chicken Pot Pie
There is nothing like preparing a warm dish as you watch the leaves change color, the temperatures dropping lower and lower outside your window. Chicken pot pie is one of those things you crave, but question as to whether or not the home-made version will be as good as what you have in mind.
Let me assure you, this recipe is that and more. I save time by purchasing a rotisserie chicken from our local grocer, but you could certainly go the long route here.
This recipe is best kept simple... One time I tried using tri-colored carrots we had on hand, and ended up with a purple pot pie. It tasted fine, but Let me save you that mistake.
Old Time Chicken Pot Pie
Serves: 6 adults
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 2 sheets frozen puff pastry
- 1 rotisserie chicken
- 2 large yellow potatoes
- 2 tbsp butter
- 1 garlic clove
- 1 1/2 cups frozen peas
- 1 1/2 cups frozen carrots
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried sage
- 1 tbsp dried tarragon
- 1 tbsp dried thyme
- 1/3 cup white wine
- 2 tbsp flour
- 2 cups milk (we use unsweetened/unflavored cashew milk)
- 1 cup heavy cream
- 1 egg, plus 1 tbsp milk for egg wash
1. Set puff pastry sheets on a plate and place on countertop to thaw.
2. Preheat oven to 425 degrees F.
3. Remove meat from chicken and shred. Discard any skin.
4. Chop and boil potatoes, cooking until fork-tender.
5. Meanwhile, in a large skillet, melt butter over medium-high heat. Add garlic and cook 3 minutes, stirring frequently. Stir in carrots and peas and then add the wine. Make sure frozen veggies are thoroughly cooked before proceeding.
6. Add seasonings and flour. While stirring, add milk and cream all at once. Don't be alarmed if mixture is "soupy."
7. Stir in shredded chicken and add drained potatoes. Heat thoroughly, cooking until thick and bubbly. Add additional seasoning to taste; if your base tastes bland, increase seasonings to desired flavor. They will grow bolder in time, but will not manifest if substantial flavor is not initially present.
8. Transfer the hot mixture into a 1 1/2 quart casserole dish. Arrange thawed puff pastry pieces to cover the top of the entire dish. Brush puff pastry with egg wash and cut slits into the pastry to allow steam to escape.
9. Place in oven for 30-40 minutes.
*Originally modified from this recipe.
-Meghan