Chicken Pot Pie

I’ve definitely been in a bit of a dinner slump. The other night I pulled this together and it will absolutely be added to regular rotation.

Green beans
Chicken broth/stock (16oz or so)
Splash of milk or cream
Chicken (we bulk cook chicken breast & thighs to have on hand for such a time as this)
Butter (2tbsp-ish)
Flour (1/4cup-ish)
Puff Pastry (or pie crust)

I eyeball everything, and depending on what your family likes, this is completely customizable.
I chopped and prepped all of my vegetables.
In a pot, I boiled my potatoes and parsnips until they were more or less soft/done.
In another pan I made a rue: on medium heat, melt a few tablespoons of butter, add a few tablespoons of flour and cook until it starts to turn golden.
At that point add your splash of milk or cream. Stir to work out lumps, and add your chicken broth. I had a half container (about 16oz) of chicken bone broth that I used. That is the base of your chicken gravy.
To that I added my mirepoix (carrots, celery, onion), chicken, and cooked potatoes and parsnips.
I keep a few packs of puff pastry in the freezer, so I pulled a pack out for the topping. You could just put the whole sheet on, but I find it’s easier to serve if you pre cut them a bit. This is how I covered my 13×9 dish.
Most of the ingredients are cooked, except for the mirepoix and puff pastry.
I baked in a 365* oven until the puff pastry was golden brown.

If you can believe it, we did have some leftovers, and I think they heated up BETTER the next day!

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