Homemade Chicken Pot PieNovember 10, 2011 by: Brian
I had 4 of these bad boys waiting for me when I got home! Nice cold front came through, it was a long day at work and a fresh-from-the-oven chicken pot pie was the perfect meal for the evening (shhh, I ate 2!). It’s a simple meal and you can use all sorts of vegetables and meat. This was tonight’s version from a few vegetables we had lying around.
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken stock
- 1 cup frozen peas, thawed
- 1 cup frozen corn kernels, thawed
- 1 cup frozen lima beans, thawed
- 1/2 cup flour
- 1/4 cup butter
- 2 tablespoons fresh parsley
- 1 frozen puff pastry sheet, thawed up to 40 minutes prior to using
- fresh ground pepper
- In a large stock pot, bring chicken stock to a boil, add whole chicken breasts and continue boiling for about 20 minutes or until chicken is cooked through.
- Remove chicken from pot and set aside to cool, then shred.
- Meanwhile, melt butter over medium heat in a large pot or dutch oven, add vegetables, and stir for 5 minutes or until vegetables are tender.
- Sprinkle the vegetables with flour, cook and stir until flour dissolves.
- Slowly whisk in the chicken broth stirring to prevent lumps.
- Simmer and continue whisking for 10 minutes until sauce thickens to desired thickness (ie. cream of chicken soup).
- Add in the parsley and reserved chicken, season with pepper to taste, simmer for 1-2 minutes until all ingredients are well combined.
- Lay Puff Pastry sheet on a lightly floured surface and press thin with fingers. Cut the pastry sheet into 4 squares.
- Fill ramekins with the chicken mixture and place a pastry square on the top, pressing around the edges to form a seal.
- Brush top of pastry with melted butter.
- Bake for 20 minutes on a baking sheet until the pastry is puffed and golden.