I love Chicken Pot Pie! It’s one of the ultimate comfort foods.
But it takes a whole lot of time and effort to make the real deal!
I’ve developed a “cheater’s” way to make this yummy dish and it’s even better than the original… not bragging, just the truth!
Cheater’s Chicken Pot Pie is easy enough to serve any weeknight and it’s also company worthy…
There are so many shortcuts you can take to get these individual sized, stick to your ribs pies on the table in about 40 minutes!
StoneGable Cheater’s Chicken Pot Pies
2 cups cooked chicken (cook it yourself or save time and use a rotisserie chicken)
1 large onion, diced
2 large celery stalks, diced
* 2 carrots, cleaned and diced (or use frozen peas and carrots to save even more time)
* 2 potatoes, diced in small pieces (or buy canned whole small potatoes and cut up)
6 TBS butter
1/2 cup flour
4 cups chicken stock
2 tsp chicken bullion
1/2 cup heavy cream
1/2 tsp pepper
1 cup frozen baby peas (omit if you use a bag of frozen peas and carrots)
2 TBS fresh parsley, chopped
1/2 tsp fresh thyme
1 package puff pastry sheet
Preheat oven to 400 degrees.
Cut each of 2 puff pastry sheets in 4 equal rectangles (8 in all).
Put the puff pastry on two parchment lined baking sheets and cook according to directions, about 15 minutes. Set aside when baked.
Meanwhile, melt butter in a large dutch oven over medium low heat heat. Once melted, add onions and celery. Cook for 10 minutes, stirring occasionally. The onions and celery should not brown but become soft and translucent.
While the onions and celery are cooking, Put carrots into a pot of water over medium high heat. Simmer for 5 minutes and add potatoes. Cook until fork tender, about 15 minutes.
*If you opt to get canned cooked potatoes and frozen peas and carrots, omit the step above.
When onions and celery are done cooking, add the flour and stir for 3-4 minutes. Add chicken broth and chicken bullion. Simmer. Stir occasionally while the sauce thickens, about 6 minutes.
Add heavy cream and pepper. Stir and bring back to a simmer and stir for 1 minute.
Add chicken. peas, potatoes and carrots to the sauce. Cook until piping hot.
Add parsley and thyme and stir in.
Put the chicken pie filling into a bowl and add a puff pastry on top! Serve with a spoon!
Cheater’s Chicken Pot Pie filling can be made ahead and refrigerated. Just heat it up and bake the puff pastry right before serving.
The perfect company dinner… no fuss!
I’m partying with: