What do you eat at your house during the cold winter months? We love soups, Shepard pie’s, chicken pot pies, stews… Basically anything to keep us warm on the inside. Today I’m sharing my Chicken Pot Pie recipe with you because it’s delicious, easy, and it will help you to stay warm. Just down right wonderful comfort food! This is a good meal to fix if you have Sunday’s chicken or turkey left overs from the weekend. You can also using different vegetables from the carrots and peas that I used. Green beans, mushrooms, okra, peppers, asparagus… the possibilities are endless. Throw in whatever you have on hand and it will be so good in the creamy sauce with this gorgeous pastry pillow on top!
You can make your own pastry shell for the top of your Chicken Pot Pie, but I always enjoy try taking the easiest route when cooking. Whatever can get me to eating the food the quickest, yet delicious, is the way I go. You can buy already made Puff pastry sheets or you can use biscuits or pie crust for the top. All of which you can buy already made!! LOVE!! For this Chicken Pot Pie I used Pepperidge Farm Pastry sheets. I also used sliced carrots from the produce section and frozen peas. I really cheated on this pot pie. 😉 The only thing I cut up was the onion!!
- 1 cup thinly sliced carrots
- 3 Tbsp. butter
- 1 cup onion, chopped
- 1 cup peas
- 3 Tbsp. flour
- 1 tsp salt
- ¼ tsp ground black pepper
- 1½ cups chicken broth
- 2 cups cooked diced chicken
- 1 sheet of Frozen Pepperidge Farm Puff Pastry sheets
- Preheat oven to 375 degrees.
- Place your frozen pastry sheet on the counter to thaw.
- Melt butter in a skillet on the stove top. Saute chopped onions until they are transparent.
- Add the carrots & peas to the onions and cook until the carrots are starting to getting tender.
- Sprinkle the flour, salt, and pepper over the vegetables. Stir the mixture until combined and smooth.
- Slowly add the chicken broth. Stir the broth and vegetable mixture constantly until it reaches a thick consistency. Do Not stop stirring. You don't want for it to burn.
- Add the chicken and combine well.
- Grease 4 (14oz) Ramekins or individual baking dishes.
- Divide your chicken and vegetable mixture up into you baking dishes.
- Now your pastry sheet should be thawed and ready to cut. Using a pizza cutter or kitchen scissors divide your pastry sheet into four equal squares.
- Lay your pastry sheets on top of each baking dish.
- Bake for 20mins at 375 or until pastry sheet starts to turn a golden brown.
Stay warm!! Spring is just around the corner!! I hope! 😉