How can you not like chicken pot pie? Warm, gooey, crispy and just plain good. As far as comfort food goes, this is a staple. And it's really easy to make. My apologies for the lack of images. It didn't make it that far in the blog process. Maybe next time, but no promises.
You'll need:
2 tbsp. buter
1 onion
2 carrots, chopped
2 garlic cloves, minced
2 c. steamed and quartered mushrooms (I used portabella)
2 c. chopped cooked chicken (I used the leftover meat from a rotisserie that we picked up at Giant)
1/4 c. flour
2 c. low sodium chicken broth, warmed
1 c. milk
1/2 c. half-and-half (or you can use another 1/2 c. of milk)
1 1/2 c. frozen peas
Salt and pepper to taste
1 sheet of puff pastry
2 egg whites, lightly beaten
Here we go!!
Roll out the thawed pastry puff onto a floured surface.
Heat butter in a large pot. When melted, add onion, carrots and garlic. Cook for 5 minutes. Add the mushrooms and stir occasionally for about 5 minutes. Stir in the chicken and the flour. Stir to coat the chicken and veggies with the flour.
Slowly pour in the chicken broth, and use a whisk to beat it in to help avoid clumping of the flour. Next add the milk and half-and-half. Simmer for 10-15 minutes, until the sauce has thickened substantially and it clings to the veggies. Stir in the peas and season with salt and pepper.
Preheat the oven to 375.
Now it's time to assemble the pies! I like to use 2 flat corning-wear dishes. Divide the chicken mixture among the dishes. Place the pastry to over the dishes. Cut off the excess and pinch the dough to to secure it. Brush the tops with the egg whites. Bake until golden brown, about 20-25 minutes.
For my vegetarian friends, swap out the chicken for extra veggies like broccoli, zucchini and asparagus. Enjoy this on a chilly evening. It will definitely warm you up after raking leaves, or going for a run.
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