Fall is here, the leaves are changing and a chill is in the air (at least in my neck of the woods)….It’s time to enjoy a little comfort food with your family. This non-tradtitional chicken pot pie will have you begging for more…even my kids go crazy for this dinner. Enjoy.
“Not your Mama’s” Chicken pot Pie
4 cups red potatoes, diced small
2 cups carrots, sliced
1 cup celery, sliced
2 cups frozen peas
2 cups chicken breast, cooked
and cubed *(rotisserie chicken or leftover turkey works great too)
salt and pepper
Creamy Chicken Sauce:
4 T. butter
1/2 cup flour
1 1/2 cups milk
2 cups chicken broth*
1 t. chicken base
*I prefer Better than Bouillon© brand of chicken base for the broth and for the
extra teaspoon of chicken base.
1 sheet puff pastry dough, thawed
and cut into triangles- (found in the freezer section)
Bring 2 quarts water to a boil. Add a little salt to water. Parboil potatoes and carrots. Add celery and peas to water and continue boiling for 5 minutes. Drain and pour vegetables into a 9×13 glass dish, add chicken and sprinkle with salt and pepper. In a large saucepan, melt butter. Add flour and stir quickly to form a pasty roux. Add milk and whisk until smooth. Turn heat to high. Add chicken broth and one extra teaspoon of chicken base. Bring to a low boil, stirring until thickened. Pour over vegetables. Place puff pastry triangles on top.
Bake 375º for 40-50 minutes (uncovered) or until pastry is puffed and golden.
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