As usual, I had chicken in the fridge and didn’t know what I would do with it. For once, I wanted something that would make leftovers. So chicken pot pie popped into my head. But I didn’t have any pie crusts. Ugh. However, I had puff pastry sheets! That would work. 🙂 I took the puff pastry box out and let the sheet thaw. When I unfolded it, I realized I only had 2/3 of a sheet! What?! How did that happen? I still haven’t figured that out. Oh well. I rolled it out to make it work. It worked. It was just a little thin. 😉
I used this recipe as an inspiration but made quite a few changes. Isn’t that a cute decoration on the pot pie? I tried my hand at it and you will see the creation below! Not quite as artistic!
- 1 large chicken breast, roasted and then shredded
- 2 tbsp. butter
- 1 tbsp. olive oil
- 1 – 1 1/2 cups chicken stock
- 3 small carrots, sliced
- 2 stalks celery, sliced
- 1 medium onion, diced
- 2 cloves garlic, pressed
- 1/2 c. frozen corn
- 1/2 c. frozen peas
- 1/2 c. cooked potato, diced
- 1 heaping tbsp. flour
- 1/2 c. milk
- 1 egg, mixed with 1 tbsp water
- salt and pepper, to season
- 1 tsp. poultry season
- 1 sheet frozen puff pastry
- Preheat oven to 400 degrees.
- Heat a saute pan over medium high heat with 1 tbsp oil and 1 tbsp. butter.
- Add carrots, celery, onion, garlic, salt and pepper. Cook until softened.
- Add flour and butter, if needed. Let flour cook.
- Add milk and 1/2 c. chicken stock. Stir to combine.
- Add remaining vegetables. Stir.
- Bring to a boil and remove from heat.
- Add chicken.
- Put all ingredients into casserole dish.
- Cover with puff pastry. Crimp edges so that it is secure.
- Brush with egg wash. Cut slits in puff pastry.
- Place on a cookie sheet and bake for about 15 minutes, or until golden brown.
- Let stand for 5-10 minutes before serving.
Growing up, chicken pot pie was always served over white rice, so that is how we had it tonight! (And with applesauce!)