It's finally starting to feel like Fall! The weather is cooling off and the leaves are beginning to turn, and it is time to return to the kitchen and cook up cozy warm meals for a long winter ahead. This chicken pot pie is perfect for that, with a store bought puff pastry crust and a single pie dish, it's quick, easy, and comforting. This pie tastes like you're eating thick and creamy soup with a buttery crust on top. Instead of your usual individual pot pie this pie is family style! Its all cooked in one dish and can simply be scooped into bowls when you're ready to serve. I based this loosely off of Ina Garten's recipe for individual pot pies,because she's the very best! But, I added some extra ingredients and a few of my own twists to make this perfect for a weeknight family dinner!
Chicken Pot Pie
-serves 6-
1 sheet store bought puff pastry
3 tablespoons butter
2 boneless, chicken breasts
1 onion finely chopped
1/2 cup celery chopped
1/2 cup flour
2 1/4 cups chicken stock
1 cup chopped carrots
1 cup mushrooms cut into bite size pieces
3-4 sprigs of thyme
salt and pepper
1 egg
1 tablespoon milk
To begin, take your puff pastry out of the freezer an hour or so before you start making dinner so it can thaw as you cook the filling. Preheat your oven to 350 degree and start the filling by beginning with your chicken. Put 2 tablespoons of butter in a pan on medium high heat and salt and pepper the 2 chicken breasts. Once the butter has melted, place the chicken in the pan and cook it for about 4 minutes on each side, or until just cooked through - (remember, it will have time to cook in the oven, as well, if it's underdone). After your chicken is cooked, remove it from the pan and set aside. Add your remaining tablespoon of butter with the finely chopped onion and the celery. Let the two cook until they are soft and translucent, about 5 minutes on medium low heat. Next, add your 1/2 cup flour to the onions, celery and butter. Stir the flour in so it is incorporated with the butter and moisture from the veggies, then add the 2 1/4 cups of chicken stock, turning your heat up to medium high. Stir the stock in with the flour mixture and it will slowly begin to thicken and bubble. As it does, add the carrots and mushrooms and the leaves off of 3-4 sprigs of thyme. Once it has thickened and come to a boil, turn the heat off and taste for seasoning, adding salt and pepper if needed. Lastly, chop up your previously cooked chicken and stir it into the pot. It will look like this...
Finally, pour your filling into a pie dish. Place the pie on a sheet tray because it may bubble over in the oven. For the crust, simply unfold the puff pastry and lay it across the top of the pie. Cut around the edges so it fits your pie dish just right and cut a couple slits in the top of the dough. Lastly, whisk 1 egg with a tablespoon of milk and brush it over the crust. This will ensure a golden, yummy color on the crust. Bake at 350 degrees for 35-45 minutes, or until the filling is bubbly and the crust is cooked through.
This is such a cozy, yummy dinner for any night of the week and it will make your house smell delicious! Just dish it into bowls with a simple side salad and dinner's ready. Happy Fall!