Chicken Pot Pie...Sometimes I like to make something special from something ordinary. This chicken pot pie becomes an elegant lunch in a matter of minutes. The puff pastry is so light and flaky...a great compliment to the creamy chicken pot pie. I used my own puff pastry recipe , but you can also just as easily use store bought.
This recipe is really just my own simple version of chicken pot pie.I like to stir fry my chicken pieces to bring out a deeper flavor...rather than just boiling it. I chose to use simple and basic vegetables, carrots, onions, celery, peas, potatoes, and a bit of garlic(for flavor). You can choose to use any vegetables you prefer.Try using mushrooms and corn. But, this is my version. Hope you enjoy...
This recipe is really just my own simple version of chicken pot pie.I like to stir fry my chicken pieces to bring out a deeper flavor...rather than just boiling it. I chose to use simple and basic vegetables, carrots, onions, celery, peas, potatoes, and a bit of garlic(for flavor). You can choose to use any vegetables you prefer.Try using mushrooms and corn. But, this is my version. Hope you enjoy...
You will need: This will make about 4-6 servings.
1 chicken breast, chunks + 2tsp oil for stir frying
2/3 cup diced carrots (about 2 carrots)
1 cup diced celery (about 2 ribs)
1/3 cup diced ham (this is optional)
1 cup onion,diced (about 1/2 large onion)
2 garlic cloves
2 tsp oil
3 cups potatoes, diced (about 4 medium potatoes)
4-5 TBS flour
1 cup milk
1 cup peas
1 bay leaf
1 -2 tsp thyme
salt and pepper to taste
1 beaten egg, glazeDirections:
1. Season chicken pieces with salt and pepper. Stir fry in 2 tsp oil till nicely browned. Set aside.
2. In a medium size soup pot on med/low add 2 tsp oil.
3. Add onion cook till almost tender.
4. Add celery , carrots and ham(if using).
3. Add onion cook till almost tender.
4. Add celery , carrots and ham(if using).
5. Cook for an additional 2-3 minutes. Stir in garlic.
6. Sprinkle 2-3 TBS of flour and cook for an additional minute or so.
7. Add potatoes and water until the potatoes are just covered with water. Add bay leaf.
6. Sprinkle 2-3 TBS of flour and cook for an additional minute or so.
7. Add potatoes and water until the potatoes are just covered with water. Add bay leaf.
8. Lower heat to low. Cook ten minutes covered. ...stir every so often so that it won't get burned at the bottom.
9. After ten minutes or so add the chicken.
9. After ten minutes or so add the chicken.
10. Cover and cook till potatoes are tender.
11. Uncover and remove bay leaf. Add milk.
12. Make a slurry of 2 TBS flour plus some water(about 3-4 TBS water). Stir it in the soup.
13. Cook for an additional 5 minutes or so until thickened. If it is too thin, make a bit more slurry or cook down further until desired thickness. Adjust seasoning.
14. Add peas. Ladle into soup bowls.
11. Uncover and remove bay leaf. Add milk.
12. Make a slurry of 2 TBS flour plus some water(about 3-4 TBS water). Stir it in the soup.
13. Cook for an additional 5 minutes or so until thickened. If it is too thin, make a bit more slurry or cook down further until desired thickness. Adjust seasoning.
14. Add peas. Ladle into soup bowls.
15. Press a piece of puff pastry on top. You can brush the puff pastry with beaten egg for a shiny golden color.
16. Bake in preheated oven at 400 degF till nicely browned...approx 15-20 minutes. Just watch so that it doesn't burn. Really you just want the puff pastry to bake...everything else is cooked already. 
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