As a kid, we never ate chicken pot pie. I seem to remember once or twice getting treated to the frozen variety. I'm sure it was because my mom was out of town, & those were the times my dad enjoyed buying the kinds of food we never normally ate. Because of this, I have given chicken pot pie a bad stereotype. But really, I think it's quite good. We've made a few varieties over the past few years, sometimes using venison or turkey burger, but this is actually my first run making it with chicken. I had an extra puff pastry pulled out, which is something very new we've been able to eat in the house, so I decided to use that as my topping. I'll admit, puff pastry is not exactly short on ingredients, but if you're looking for something quicker than a pie crust, it's a tasty option.
Chicken Pot Pie
3 tablespoons olive oil
3 chicken breasts
3 celery sticks
4 cups chicken broth
3/4 cup flour (or thicken with cornstarch, potato starch or arrowroot)
season to taste with sea salt, pepper, tarragon & thyme
puff pastry or for a gluten-free option, click here
1. Preheat oven to 400 degrees.
2. Wash & dice all veggies & chop chicken into bite-size pieces.
3. Heat large pan over medium heat. Throw all veggies & chicken in the pan & sautée until done.
4. Whisk flour into the chicken broth. When veggies are tender & chicken is cooked, add flour & broth to the pan, stirring well.
5. Pour filling into two pie pans or one 9x13 glass dish.
6. Roll one sheet of puff pastry out very thin, then gently lay on top of filling. There will be extra, so you can cut to size before placing on filling, or just lay the extra around the edges.
7. Bake for about 15-20 minutes, until crust is golden brown.