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May 28, 2020


The thought of something that is comforting right about now sounds great to me. I am feeling under the weather, not with COVID, thank goodness, but with seasonal allergies. My sinuses are unhappy and I feel like I’m living life under water—not a lot of fun.

Chicken pot pie is an easy way to satisfy that need for comfort food without a lot of work. Doesn’t that sound perfect?

Chicken Pot Pie

You can use store-bought roast chicken or any leftover chicken you have. Or you can bake chicken breasts. This is comfort food that is easy to make.

Serves: 6
Prep time: 35 minutes
Total time: 1 hour 10 minutes
Preheat oven at 400°
1 ½ lbs boneless skinless chicken breast, about 3 cups diced or shredded chicken
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, crushed
2 medium carrots cut into ½” rounds
1 large yellow onion, roughly diced
2 celery stalks sliced ½” rounds
2 red potatoes, peeled, cooked, and diced in ½” cubes
1 bay leaf
2 cups low-salt chicken broth
2 teaspoon or cubes low-salt chicken bouillon
1 tablespoon fresh parsley
Salt and pepper
3 tablespoons flour
Puff pastry, buy frozen. Take out 1 hour before to let it thaw.
1 egg
  1. If you need to cook the chicken, season with salt and pepper.
  2. Place in 350° oven for 35 minutes; once cooked, let cool and shred or dice.
  3. Heat oil and butter in a large sauté pan, add the onions, carrots, and celery, cook for 5 to 8 minutes medium heat until they start to soften, and cook the garlic another 5 minutes.
  4. Add ½ cup chicken broth to pan to scrape up anything stuck to the bottom of the pan.
  5. Add the remainder of the chicken broth, cook until the vegetables are tender—about 10 minutes.
  6. Add the potatoes.
  7. Taste the sauce and add the chicken bouillon if it needs more flavor.
  8. Add the parsley and salt and pepper to taste.
  9. Make a flour slurry by adding 3 tablespoons flour to ¾ cups of water in a jar with a sealable top. Let sit until the flour has been absorbed, then cover and shake until completely blended.
  10. Add the slurry to the sauce, letting it thicken over medium heat. You want the sauce to be thicker than heavy cream.
  11. Shred or cut the chicken into pieces and add to the vegetable mixture. Let simmer on low heat.
  12. Dust flour on clean work surface. Place the puff pastry and dust top with flour. Roll out to ¼” thick. Make certain the pastry will cover your baking dish with 2” overhang.
  13. Place the chicken filling into an ovenproof 3 qt casserole dish. (9” x 13”)
  14. Beat the egg with 1 tablespoon water and brush it on the edge of your dish.
  15. Place the puff pastry on top and press down to seal.
  16. Cut 2 slits, vent holes, into the top of the crust and brush the egg wash over the entire top of the pastry dough.
  17. Place in preheated oven and bake until the pastry is golden brown and all puffed up—about 20 to 25 minutes. 

Take out of the oven and let sit 10 minutes before serving.

I gave you a classic chicken pot pie recipe but honestly, what you put in them is up to you and your imagination—that’s what makes them so great.

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