Now we're talking comfort food! I made this wonderful chicken pot pie with a puffed pastry dough top on Saturday when the snow was coming down and the fireplace was going and I needed something to "warm the soul and stick to your bones" as my Mom used to say. I don't put a lot of things in my pot pies. I love my gravy thick, my vegetables few and my chicken nice and moist and tender. How about you?
Homemade Chicken Pot Pie with Puffed Pastry
2 sheets Pepperidge Farm puff pastry
1 egg, (beaten)
2 chicken breasts, (cubed)
2 tablespoons olive oil + 2 tablespoons butter
1/3 cup butter
2/3 cup all purpose flour
1 quart heavy cream or canned evaporated milk
1/4 cup chicken broth
1 tablespoon garlic, (minced)
1/2 onion, (minced)
1 cup frozen peas
1 cup cooked carrots (frozen or fresh)
1 egg beaten with 1 tablespoon water for egg wash
Preheat oven to 350 degrees. Keep pastry dough frozen until about 15 minutes until ready to use. Lay out your sheet of pastry dough on a piece of parchment paper and smooth out the seams so there are no gaps and you have one nice sheet. You can roll the dough or just wet your fingers and smooth over seams.
Season chicken cubes with salt and pepper. Saute in a large skillet in 2 tablespoons of butter and 2 tablespoons of olive oil over medium high heat. When chicken has cooked through, remove from skillet and set aside.
In a large saucepan, melt 1/3 cup of butter and then slowly add flour, stirring until it thickens. Slowly add cream and whisk until blended. Add chicken broth, garlic, and onion and stir until mixed well. Then add peas, chicken, and carrots and pour into a casserole dish. You can use round or rectangle dish or individual dishes if you like.
Top your casserole dish or dishes with a square of pastry dough and brush with egg wash. Cut a small slit in the middle of the sheet of dough to allow steam to escape. Bake until the crust is brown and the filling beneath is hot and bubbly, 45 minutes. NOTE: Dough will rise so leave room above your oven rack.
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