"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Pot Pie with Puff Pastry Recipe

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This recipe for Chicken Pot Pie with Puff Pastry, by , is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nathaniel Mooney

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
3 skinless, boneless chicken breasts (cut into 1-inch pieces)
1/2 medium onion, diced
1 large baking potato, peeled and cut into chunks
3 large carrots, cut into chunks
3 T butter
1/4 cup flour
1/2 tsp black pepper
1 tsp salt (may want to leave out - see note)
3 cups chicken broth
puff pastry, thawed

Directions:
Directions:
1. Preheat oven to 425 degrees

2. Drizzle the olive oil into a heavy Dutch oven or pot set over medium heat. Add the chicken and cook until browned. Using a slotted spoon, remove from the Dutch oven to a plate.

3. Add the onions, potatoes and carrots, and cook until the onions are translucent and the potatoes and carrots are slightly tender, about 8 minutes. Add the butter and allow to melt. Then stir in the flour, salt, and pepper and cook until thickened, about 2 more minutes. Pour in the chicken stock and bring to a boil. Add back in the chicken and their juices.

4. Ladle the chicken pot pie filling into a 3-quart casserole dish or individual dishes set on a parchment or foil-lined baking sheet. Top with puff pastry. Trim the edges of the puff pastry to about 1/2 inch overhang of the rim of the baking dish. Using a sharp knife, cut a slit in the puff pastry as a vent to allow steam to escape during baking. Bake until golden brown and the pot pie is bubbling, about 30 minutes.

Personal Notes:
Personal Notes:
Note: We use granulated chicken broth which can be somewhat salty. You may want to leave out the teaspoon of salt if you use granulated chicken broth.

Substitute rotisserie chicken or leftover chicken for the uncooked chicken called for ingredients. Omit from the instructions step 2 and simply shred and add into the pot pie at the end of step 3 in the instructions. Cook the chicken pot pie until the puff pastry is golden brown and flaky.

If making individual servings, recipe will make six individual servings.

Nathaniel made this and it was wonderful! He's a great cook.

Recipe from addapinch.com

 

 

 

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