Sheesh, it’s been a busy holiday season already, hasn’t it? I apologize for the lack of posting recently; we’ve been so busy that I keep forgetting to take pictures of dinner before we scarf it down ; ) Today’s recipe is definitely worth posting about though!
When I saw that Houston was set to be hit by a cold front last night, I knew that we needed a warm, filling meal in our bellies to greet the long-awaited winter. The Chicken Puff Pastry Pot Pie recipe I found on the Dinky Kitchen definitely fit the bill with a crisp, but hearty crust and a delicious filling. Despite making more than enough for a family, it’s a pretty quick dish to throw together, especially if you plan ahead by pre-cooking your chicken or using a rotisserie chicken from the grocery store. This is a meal that’s worth a few extra dishes in the sink : ) I made some adjustments to Kristin’s original recipe to make it a little more ManckWhite-ish and I’m definitely looking forward to the leftovers waiting in my lunch box!
Chicken Puff Pastry Pot Pie
- 2 cups chicken, cooked and cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 1 potato, diced
- 3 Tablespoons butter
- 1 Tablespoon dried rosemary
- 1 Tablespoon herbes de Provence
- 1 cup milk
- 10 ounces cream of chicken soup
- salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg yolk
- 1 Tablespoon water
- Preheat oven to 375°. Make sure chicken is cooked and puff pastry is thawed.
- Bring a pot of water to boil and add diced potato. After 3 minutes, add frozen vegetables and boil for 5 more minutes, or until potatoes are ‘al dente’. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Add rosemary and herbes de provence and cook for 2 minutes, or until fragrant. Add soup and milk to the saucepan, seasoning with salt and pepper to taste. Simmer mixture for 5 minutes, stirring constantly.
- Add the potatoes, vegetables and chicken to the saucepan and mix well. Pour mixture into a large baking dish and top with puff pastry, crimping the edges to the dish and folding over the corners to the top.
- Mix the egg yolk and water, then brush over the top of the pastry. Bake pot pie for 25-30 minutes, or until the top is nicely browned. Remove from the oven and let cool for 5-10 minutes before eating.
The puff pastry crust makes this delectable dish a real treat, especially on cold, blustery days. The cream-of-chicken based sauce is flavorful and delicious, tying together all of the yummy filling.