Tuesday, December 23, 2014

Chicken Pot Pie

While many others are already off work for the holidays I still have a half day tomorrow (Christmas eve), but this doesn't stop me from playing with all of my lovely friends!  Tonight I'm headed to a holiday potluck with gifts, music, and dancing...still trying to figure out what to make.  And last night I had one of my wonderful friend's over for some good old comforting chicken pot pie, and yes I usually cheat when it comes to the crust and buy pre-made dough...again I really don't care for baking and that includes making dough.  Two nights ago I also got to reunite with one of my friends who now lives in California and she told me she is moving to Singapore for four months for a school exchange program which is very exciting!  Apparently they don't sell gum there and you get in trouble if you spit gum out on the ground (if someone sees you)...but it is also a very clean place.  In unrelated news I just started listening to America's Test Kitchen podcast and am completely addicted, another good podcast is Serial.  As a result I heard about this awesome book Peace Meals, which I now have on hold and am counting down the days until I can get my hands on it.  I hope you enjoy my wonderful pot pie!

Serves 5

The Ingredients

1 1/2 cups carrots, peeled and diced

1 medium Yukon gold potato, cubed

1 medium yellow onion, diced

2 Tablespoons butter

2 Tablespoons olive oil

1 large chicken breast, diced

2 teaspoons sea salt, divided

½ teaspoon ground black pepper

2 tablespoons all-purpose flour

1 ½ cups half and half

1 1/2 cups cremini mushrooms, sliced

1 1/2 cups broccoli, chopped

1 sheet frozen puff pastry, thawed

Cooking spray

1 egg

1 teaspoon water

The Process

1.  Preheat oven to 425 degrees.

2.  Heat up frying pan and spray with oil, add onions, carrots, broccoli, and mushrooms, saute over medium-high heat for about 6 minutes and set aside.

3.  Then heat the butter and oil in a large skillet over medium-high heat.  Add the diced chicken breast. Sprinkle with 1 teaspoon salt and pepper.  Cook, stirring often, until the chicken is no longer pink.

4.  Sprinkle the flour over the chicken in the pan. Stir until the chicken is well coated with flour.

5.  Slowly pour in the half and half, bring to a boil, reduce the heat to medium-low, and cook for five minutes or until slightly thickened.

6.  Add the carrots, potato, onions, mushrooms, broccoli and remaining salt. Stir gently to combine all the ingredients.

7.  Unfold the thawed puff pastry onto a lightly floured surface. Roll pastry to seal any cracks.

8.  Spray the inside of the cooking dish lightly with cooking spray. Fill with the chicken mixture. Top the dish with the puff pastry. Cut a vent in the top of the pastry.

8.  Beat the egg and water together in a small bowl. Brush over the pastry.

9.  Place the prepared pot pie on a baking sheet. Bake for 10 minutes.

10.  Cover the pastry loosely with aluminum foil to prevent burning and cook for an additional 25 minutes.  Remove from the oven and allow the cool for at least 10 minutes before serving.

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