Herbed Chicken Pot Pie with Puff Pastry
Everyone’s favorite, chicken pot pie! Savory roast chicken, chunky carrots, celery, potatoes, mushrooms, peas and fresh herbs, all topped with a flaky, buttery puff pastry! So welcome on a cold winter’s night!
Serves 4 – 6
• 2 cups of cooked chicken, rotisserie or bake 2 chicken breasts
• 5 Tbs of butter
• 1/2 cup flour
• 1 1/2 cups buttermilk
• 2 cups chicken broth
• 1 Tbs olive oil plus a little more for rubbing on the chicken
• 1 medium onion, chopped
• 3 carrots, peeled and cut into bite sized
• 3 ribs of celery, cut into bite sized pieces
• 5 red potatoes, quartered
• 3 cloves of garlic, smashed and minced
• 1 1/4 cups of frozen peas
• 6 large button or baby bella mushrooms, sliced (optional)
• 2 sprigs each of fresh thyme, rosemary and 2 tsp of chopped sage ( or 1 tsp each of dried herbs )
• 2 tsp of black pepper (add a little in each step as indicated)
• 2 tsp of kosher salt (add a little in each step as indicated)
• 1/2 package frozen puff pastry, 1 sheet, thawed
• a little flour for rolling out the dough
∗You’ll need a 3 quart casserole dish
Preheat oven to 375°
Rub the chicken breasts with a little olive oil, sprinkle with a little salt and pepper and bake for 45 minutes. Set aside and let cool, then shred or cut into bite sized pieces.In a large saucepan, melt the butter over medium heat. Stir in the flour and whisk for 1 minute. Turn off the heat. Slowly pour in the buttermilk, then the chicken broth, whisking constantly, until smooth. Turn the heat to medium/ low and whisk until thick, about 5 – 7 minutes, season with a little salt and pepper. Now for the veggies, heat 1 Tbs of olive oil in a large skillet over medium heat, add the onion, carrots, celery and potatoes. Season with a little salt and pepper. Cook and stir often until the onions are just tender about 5 minutes, then add the garlic, and cook 1 more minute. Add the peas and the chicken to the vegetables in the skillet.Now, pour in the sauce and add the mushrooms if using, the herbs and a little more salt and pepper. Stir and pour into the casserole dish.
Roll out the puff pastry sheet just a little larger than the casserole dish.Place it on top of the chicken and veggies and fold in the edges, cut 3 slits in the top, to let steam escape.Bake for 55 minutes to 1 hour, until golden and beautiful.It’s very important to let it cool for about 20 minutes before serving to allow the juices to thicken. Enjoy!
Note to cooks: Be your own chef with this recipe and add any vegetables and herbs that you prefer. You can also substitute pie crust for the puff pastry and you can use a rotisserie chicken.