Chicken pot pie

>> Saturday, January 23, 2010

On this rainy evening in Dallas, I am feeling a bit like curling up in a blanket and watching a movie. I am staying in tonight and was craving comfort food.  The ultimate in comfort food, for me anyways, is a delicious chicken pot pie. You see, chicken pot pies have been a favorite of mine since I was a little girl. They are a great all-in-one meal that incorporate chicken and are packed full of veggies. My favorite part, however, has got to be the crust. I have always saved it for last, as if it were dessert.  The golden flakes of a lightly buttered flavor just melt in your mouth after eating the hot chicken filling.

I don't really have a recipe for my chicken pot pies. Sometimes I make my own crust and sometimes I use a puff pastry (like I did tonight). All you need to do is break down the elements of the dish and start assembling. 

First, you will need a crust for your pie. Like I said earlier, I used a puff pastry.  Just pull from the freezer and let thaw.  Roll out and line your dishes with the pastry. Make sure you have enough to cover over top after you fill as well.

Next, the chicken. Cut your chicken breast into small chunks and cook over medium heat on the stove until nearly cooked through (not completely though).  Add to the skillet your favorite veggies, this can be anything you like.  I used onions, red and green bell peppers, green beans, peas and corn.  I would normally toss in some carrots too but didn't have any on hand.  Let all of this cook together for a few minutes. 

Time for a simple roux. Melt one stick of butter in a sauce pan and slowly add in flour 1/4 cup at a time, stirring until you reach the consistancy you like. It should not be watery.  Add in spices of your liking, salt and pepper and let simmer for a few minutes. You will see the sauce thickening up quite a bit so add in chicken stock to keep a flowing consistancy.

Fill your pot pie dish with the chicken and veggies first, nearly to the top, then spoon the roux over top, letting it incorporate itself into the filling. 

Top the pot pie with pastry for the top crust and seal with the bottom pastry, tucking the edges under and pinching gently.  Slit the center to allow the steam to escape and pop in the oven at 350 degrees.  Let cook for approximately 30 minutes the remove from the oven and enjoy!


Janice January 23, 2010 at 9:33 PM  

This looks yummy, definitely my favorite comfort food on cold and rainy nights.

Rochelle January 24, 2010 at 8:02 AM  

I love pot pies! I have only made one from scratch and used a pie crust, but puff pastry sounds like a great crust too :)

Ed Schenk@Detroit Eats January 26, 2010 at 12:18 PM  

There is nothing more comforting than a chicken pot pie.

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