Chicken Pot Pie

by Jessica on February 19, 2008

I always spent a lot of time in the kitchen with my momma when I was little, but stupidly, I never really paid any attention to her cooking.  Now that I’m out on my own, I’ve become really interested in making different kinds of dishes.  Fortunately, Momma’s not too far away 😉 and I can always ask her questions or borrow her recipes whenever I need them.  Since I’m the Queen of Wrong Timing, I decided to make Scratch Chicken Pot Pie for the very first time. Tonight. While she’s out of town.  I know what you’re saying… “What?! Chicken Pot Pie is a staple in the South… a comfort food if you will!! You’ve never made it??” I know, I know… I already told you that!! 🙂

Turns out, though, that I did a good job. Yay me! 🙂 I even made my very first bouquet garni. The pie came out of the oven all golden brown and when I tasted it, I fell in love.  This from a girl who doesn’t really care for Pot Pie.  Truthfully, if I had a choice between Pot Pie and something else for a meal… I’d pick the something else. But not now!! I’m pickin’ that Pot Pie! 🙂 So… without further ado, I give you the recipe…

Chicken Pot Pie
Source: Adapted from Bon Appétit

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Traditional bouquet garni (6 parsley sprigs, 6 thyme sprigs, 1/3 cup celery leaves & 2 bay leaves)
1 tablespoon butter
(I added 2 tbs fresh garlic, ’cause I heart garlic) 🙂
1 cup diced celery
1/3 cup finely chopped shallots (I used 1/2 a small white onion)
3 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken breast halves
1 cup whipping cream
1 10-ounce russet potato, peeled, cut into 1/2-inch cubes (I omitted the potato)
1 cup frozen peas (I used a peas & carrots mix)

Preheat oven to 375°F. Butter 11×7-inch glass baking dish. Roll out pastry on lightly floured surface to 13×9-inch rectangle. Transfer to baking sheet and chill.
Place parsley, thyme, celery leaves, and bay leaves on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely.
Melt butter in large saucepan over medium-high heat. Add diced celery and shallots; sauté 5 minutes. Add broth and bouquet garni; bring to boil. Add chicken. Reduce heat to medium-low and simmer until chicken is just cooked through, about 12 minutes. Remove chicken. Increase heat to medium; boil mixture until reduced to 1 1/2 cups, about 15 minutes. Add cream and return to boil. Add potato cubes; cover and cook until tender, about 10 minutes. Remove pan from heat. Using tongs, remove bouquet garni, squeezing juices back into pan. Cut chicken into bite-size chunks and add to pan. Mix in peas. Season with salt and pepper.
Pour mixture into baking dish. Top with pastry; press overhang to sides of dish. Bake until golden, about 35 minutes (mine took about 20 minutes).

Crusty pot pie goodness.

See!! Look how crusty and golden brown and yummy it looks!! 🙂

Chicken Pot Pie - my new fave

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{ 1 comment… read it below or add one }

1 Melissa February 20, 2008 at 7:20 am

I have never made chicken pot pie either, yours looks so good!


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